Making Belgium candy

[Raffie]

I made some Belgium candy but forgot to put in the lemon juice for the process.

SO if I didn't put the lemon juice in what did I make?

 

[dontman]

Assuming you table sugar you made simple syrup.

 

[brewt00l]

rock candy

The citric acid is for making invert sugar...though, I wouldn't worry about using your rock candy in a brew until you start passing the 15% of fermentables mark. "Belgian" btw....

 

[Raffie]

DOH! LOL.....

Really made rock candy...

How much lemon juice you use per pound of candy you make?

 

[brewt00l]

Making your own Belgian Candi Sugar or Syrup

 

[Raffie]

So use a few drops per pound correct?

Yes got that's the web site I was using...

I was afraid we made a big lump of regular sugar. LOL

 

[cubbies]

I prefer this method. I have used it. Very easy and comes out great.

How to make Candi Sugar - Home Brewing Wiki

 

[Whisler85]

a few things...

i always use the citric acid from my LHBS, as lemon juice has other things in it that could possibly burn and produce off flavors

second, DONT use waxed paper- use parchment paper, it has silicone instead of wax on it that won't melt at the high temperatures

i never use a Teflon frying pan- about a certain temp Teflon releases poisonous gases that are really, really bad for you- i use teflon pretty much for eggs only

although adding citric acid definitely helps the process along, just the sugar itself in the water solution produces a slight acididty, and at least a portion (im not sure what portion) of the sugar will usually convert even without the addition of an acid

also, this sugar works great for tripels, but for the darker, sweeter dubbels i would suggest finding real belgian candy syrup

 

[cee3]

I prefer this method. I have used it. Very easy and comes out great.

How to make Candi Sugar - Home Brewing Wiki

I use this same method, using citric acid instead of lemon juice. It's very hard to get it any lighter than amber, and I think it imparts a caramelly taste to the beers I've made with it.

 

[climateboy]

a few things...

i always use the citric acid from my LHBS, as lemon juice has other things in it that could possibly burn and produce off flavors

second, DONT use waxed paper- use parchment paper, it has silicone instead of wax on it that won't melt at the high temperatures

i never use a Teflon frying pan- about a certain temp Teflon releases poisonous gases that are really, really bad for you- i use teflon pretty much for eggs only

although adding citric acid definitely helps the process along, just the sugar itself in the water solution produces a slight acididty, and at least a portion (im not sure what portion) of the sugar will usually convert even without the addition of an acid

also, this sugar works great for tripels, but for the darker, sweeter dubbels i would suggest finding real belgian candy syrup

Can't you just wait a little bit longer 'til it's darker, then use that to make syrup for a dubbel?

 

[brewt00l]

y'all realize that these "different methods" are all the same basic thing...??

 

[climateboy]

Right, that's what I'm saying. And so, do I really have to spend $9 on dark candi syrup, or can I make it myself. I think I can make it myself. Does anyone think otherwise?

 

[cubbies]

I use this same method, using citric acid instead of lemon juice. It's very hard to get it any lighter than amber, and I think it imparts a caramelly taste to the beers I've made with it.

Well, if I am going to use "clear candi sugar" or whatever, i just dump cane sugar in at the end of the boil. Same dif.

y'all realize that these "different methods" are all the same basic thing...??

I do realize that, but I feel that the Wiki method written up by O'flannigan is easier to follow.

Right, that's what I'm saying. And so, do I really have to spend $9 on dark candi syrup, or can I make it myself. I think I can make it myself. Does anyone think otherwise?

I know you can make dark candi sugar, I dont know about making the syrup though. I am sure you could make it.

 

[Raffie]

Well, if I am going to use "clear candi sugar" or whatever, i just dump cane sugar in at the end of the boil. Same dif.


So I could just use reg table sugar at the last 5min of a boil and will get the same results as the Belgium clear candy?

 

[cee3]

So I could just use reg table sugar at the last 5min of a boil and will get the same results as the Belgium clear candy?

Basically, yes.

Some interesting discussions on Basic Brewing Radio about the use of various sugars in Belgian beers. Good listening.

http://media.libsyn.com/media/basicbrewing/bbr12-28-06.mp3

http://media.libsyn.com/media/basicbrewing/bbr03-13-08belgian.mp3

 

[carnevoodoo]

Basically, yes.

Some interesting discussions on Basic Brewing Radio about the use of various sugars in Belgian beers. Good listening.

http://media.libsyn.com/media/basicbrewing/bbr12-28-06.mp3

http://media.libsyn.com/media/basicbrewing/bbr03-13-08belgian.mp3

I agree. The candi sugar rocks are a hoax.

Now, the candi syrups are a different monster altogether. They impart a ton of flavor.

 

[climateboy]

Now, the candi syrups are a different monster altogether. They impart a ton of flavor.

Okay, so I'll ask you. Do you think I can make the candi syrup and get enough flavor?

 

[Whisler85]

belgian candy syrup isnt used as much for the sugar that is in it as for the impurities

it is the impurities in brown sugar, molasses, and candy syrup that produce the flavors you want- most of the sugars just ferment completely dry and impart little or no flavor

read "Radical Brewing" by Mosher for a run-down on all the different types of semi-refined sugars that can be used for different beers and the flavors they impart

you could probably duplicate a dark belgian candi syrup with homemade invert sugar and some molasses... but be careful, dark molasses can taste like hell if you put too much in your beer