Hey Everyone,
I decided to try to make a clone of the 21st Amendment Sneak Attack Saison. I went onto the 21st Amendment website (http://21st-amendment.com/beers/sneak-attack/ ) and found some information on ingredients used in the beer and I even received a response from the owner of 21st Amendment when I emailed a question about how much cardamom I should use! I brought all that information to my local home brew supply guy. He set me up with a recipe that he thought might work. In it, he wrote candi sugar.
When I made the beer last week I noticed that I didn't have and candi sugar. He was closed at the time so I couldn't call him to find out what I should do. I vaguely remember having a conversation with him about this. For some reason I believe the conversation went towards making a simple syrup 1 part sugar to 1 part water and boiling.
I went online and found this article about substituting Candi Sugar. https://www.jaysbrewing.com/2012/01/18/belgian-candi-sugar-vs-table-sugar-for-beer/
I followed the instructions and essentially added a simple syrup (1 cup sugar to 1 cup water since I was making a 5 gallon batch and a tiny amount of lemon juice) to my fermentation bucket before I poured the boiled wort in.
Has anyone ever heard of this or tried it before? I mean, it is sugar, so my yeast should eat that up, right? I feel like this should be fine, but if anyone has any thoughts on this let me know!
--Dan
I decided to try to make a clone of the 21st Amendment Sneak Attack Saison. I went onto the 21st Amendment website (http://21st-amendment.com/beers/sneak-attack/ ) and found some information on ingredients used in the beer and I even received a response from the owner of 21st Amendment when I emailed a question about how much cardamom I should use! I brought all that information to my local home brew supply guy. He set me up with a recipe that he thought might work. In it, he wrote candi sugar.
When I made the beer last week I noticed that I didn't have and candi sugar. He was closed at the time so I couldn't call him to find out what I should do. I vaguely remember having a conversation with him about this. For some reason I believe the conversation went towards making a simple syrup 1 part sugar to 1 part water and boiling.
I went online and found this article about substituting Candi Sugar. https://www.jaysbrewing.com/2012/01/18/belgian-candi-sugar-vs-table-sugar-for-beer/
I followed the instructions and essentially added a simple syrup (1 cup sugar to 1 cup water since I was making a 5 gallon batch and a tiny amount of lemon juice) to my fermentation bucket before I poured the boiled wort in.
Has anyone ever heard of this or tried it before? I mean, it is sugar, so my yeast should eat that up, right? I feel like this should be fine, but if anyone has any thoughts on this let me know!
--Dan