Belgian Candy Syrip

[Tony]

I have a bottle of the Extra dark Belgian Candy Syrip. The D2 one....... 680g bottle.

Im wondering if anyone has used this in a Dubbel or dark strong ale yet?

My question is how much to use. ITs not cheap stuff and i dont want to just dump the lot in a Dubbel and find its way too much. But im not a tight arse and dont want to skimp and find its not enough.

Im planning on a 40 liter batch of Dubbel and was going to knock up a bit of candi sugar to add as well as some of the Candy syrip

Ahhhh........ just no idea of how much i will need and its hampering my recipe development.

Help

cheers

 

[sqyre]

This candi sugar stuff is a pain in arse.. :lol:
We made some, added too much water so added more sugar then we had too much...
so no worries just break it up when its hard and weigh it...then it was taking to long to harden
couldnt get it out of the tray.. so i tried to cut it.. it wouldn't give my knife back...
So by the end of it i had both hands and a portion of my ponytail glued to a giant Toffee with 2 carving knives and a wooden spoon sticking out of it.. :huh:
So after another 20 minutes of trying to detach myself from "the blob" i just shoved the whole thing in the kettle to boil to death...
So i have no idea how much i used or if i made it properly...

"Another Quality Beer from Team Sqyre."

Sqyre...

P.S. Tony, in reply to your question... Dunno.

 

[Tony]

:huh:

I just bought a bottle from ross.

:lol:

 

[Sammus]

I reckon your mad, I've seen recipes call for kilos of the stuff. I reckon htfu and chuck it all in then tell me the result

 

[glennheinzel]

Comments in the following link suggest that you will be fine to use the whole bottle...
ww2.babblebelt.com/newboard/thread.html?tid=1108752780&th=1213577993&pg=2&tpg=1&add=1

 

[Tony]

Ahhh now thats the info i was after.

In she all goes......... may drop the batch size back too.

May even use limited specialties if its a flavourful as they say.

I have plenty of 3787 breeding in the garage at the moment and with the weather warming up, what better to brew that belgians

cheers

 

[kabooby]

Hey Tony,

The batch I did today was 9kg pils and 1.6kg of home made dark candi sugar, left out all the specialty grains. I basically wanted to find out what flavour and darkness it adds to a beer so I can be more acurate in recipe development in the future.

I have another 1.5kg waiting to go into a Belgian Dark Strong. I will finalise that recipe from the results of this beer

Kabooby

 

[Tony]

How long did you boil the sugars down for mate?

 

[kabooby]

I had it in 3 separate sandwich bags and was rock hard. I didn't want it to sink to the bottom of the kettle and just go gooey.

I drained an extra 2 litres from the mash tun and boiled it up in a seperate pot with the candi sugar while the main boil was going. It melted nicely.
I added it to the kettle at the 60 min mark of a 90 min boil

Kabooby :icon_cheers:

 

[Tony]

:lol:

Noooooooo

How long did you boil the sugar when you were making it candi suagr.

I have made pale candi sugar that went rock hard but never went to the dark side....... just wondering how long it takes?

cheers

Edit.... never would have lived down the spelling

 

[kabooby]

oops

I used 3kg of sugar with 700ml of water. Raised the temp slowly to 135C. Kept it at 135C for about 45 min gradually adding small amounts of water. By this stage it was a dark golden syrup colour. It then started to get a bit of a smokey burnt smell, so I raised the temp to 150C for about 10 min. Poured it onto some baking paper on an oven tray and left it over night to cool. Cracked it up the next morning and put it into sandwich bags.
I ended up with 3.1kg of candi sugar.

When its fermented and in the glass I will have more of an idea what sort of ebc it has added to the beer.

The wort looked great going in to the cube. A redish amber. Can't wait

Kabooby :icon_cheers:

No worries about the spelling. It's kind of like your signature

 

[sqyre]

oops

I used 3kg of sugar with 700ml of water. Raised the temp slowly to 135C. Kept it at 135C for about 45 min gradually adding small amounts of water. By this stage it was a dark golden syrup colour. It then started to get a bit of a smokey burnt smell, so I raised the temp to 150C for about 10 min. Poured it onto some baking paper on an oven tray and left it over night to cool. Cracked it up the next morning and put it into sandwich bags.
I ended up with 3.1kg of candi sugar.

When its fermented and in the glass I will have more of an idea what sort of ebc it has added to the beer.

The wort looked great going in to the cube. A redish amber. Can't wait

Kabooby :icon_cheers:

No worries about the spelling. It's kind of like your signature

That sounds almost identicle to what i did...
But with some tartaric Acid and the juice of 1/2 a lemon.
about 135 degrees for about 45minutes and turned up the heat just as it started to produce a slight "burnt smell"
The cooled candi was a deep redish color..

Sqyre...

 

[warrenlw63]

Hey folks

These are pretty handy links to the results of various forms of sugars in beer... Another interesting experiment in the vein of Newguy's great Belgian yeast thread.

Here
Podcast 'ere

Warren -

 

[kabooby]

That sounds almost identicle to what i did...
But with some tartaric Acid and the juice of 1/2 a lemon.
about 135 degrees for about 45minutes and turned up the heat just as it started to produce a slight "burnt smell"
The cooled candi was a deep redish color..

Sqyre...

I added the juice of 2 limes 50ml.

What were the results

Kabooby

 

[sqyre]

I added the juice of 2 limes 50ml.

What were the results

Kabooby

Dunno yet, still fermenting..

Warren, nice link.. very interesting...

Sqyre..

 

[Tony]

Thanks for that link "downunder bloke"



didnt you have long to think on that one mate?

The Knight Rye-der is slowing right down. Im keeping it at 20 deg as i dont want the yeast to cool and stop before its completly done. I might leave it on the primary for another week to really finnish off and settle out before racking it to clear up. There was a lot of break ect made it into the fermenter. The texture of the wort kind of held up the break and blocked 250 micron hop socks while trying to strain upt the hops......... it was almost slimmy!

The 3787 should be good and strong for a dubbel........ might brew one up on the weekend!

Cheers

 

[petesbrew]

Knocked up 500g Candi sugar last night. Couldn't believe how easy it was.
Can't wait to throw it in my saison.

 

[kabooby]

Nice work Pete

Which way did you make it?

 

[petesbrew]

Nice work Pete

Which way did you make it?

Cheers Kab.
This way. It came out a nice amber colour, which came pretty quickly after the pee-yellow he describes.

How to make belgian candi sugar site

 

[warrenlw63]

Thanks for that link "downunder bloke"

:lol: Was my pseudonym that obvious?

Warren -