black_labb
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spent the evening making some fermentables by roasting some grain and making some belgian candi sugar while the malt was in the oven. seemed to be a success.
i tried 3 different methods when roasting the malt. each used pale ale malt as the base and was done in 200g lots.
the first lot i prepared by soaking the malt in a bit of water for around 4 hours (kept it in the fridge).
second lot i wet a little bit as it went in the oven. the amount of water was a bit less than the soaked one above.
third lot was completely dry.
each of the malts were in the oven for the same amount of time. they were all roughly the same depth in the pans at around 10mm and they were all stirred somewhat regularly. i dont think the stirring was too neccesary as the grain wasnt deep.
i put the malts in the oven at around 100*c but left the oven off to let the temp drop as the malt got to temp. it cooled pretty quick as i had the door open alot more than normal to get the temp to around 70* it ended up staying around 70 for 30mins then i ramped it up to 100* for another 20mins and then 140 for 1-1.5 hrs roughly. the idea behind the temps was for the starch to partially convert to sugars to turn the soaked one to crystal/cara something, and then caramelise the sugar. i wasnt too worried about what came out it was more for the experement.
the soaked one turned out the darkest by far followed by the wetted one then by the dry one. the soaked one is sweeter than the dry one and i'd say i probably made something around a light crystal. i dont think the starch is all converted and there is a fair variance between the color of the inside from piece to piece. i think the ones that were at the bottom when soaking converted to sugar then caramel. the ones closer to the top were not submerged in the water so they didnt or only partially converted to sugar. the dry malt didnt seem to darken much on the outside but the inside darkened and the flavour came to a nice biscuity flavour. the one that was wetted seems prettymuch in the middle for each of these evaluations but probably sits closer to the dry than the soaked.
i have been interested in making some candi sugar and thought that it would be a good time to do it while i'm doing the malts as i'd be in the kitchen.
i measured out 500g of white sugar, ~1/3rd of a teaspoon of citric acid and added around 1.5 cups of water to the saucepan and started to heat up it up while stirring to stop the sugar from sticking/burning. i realised that i think i had too much water so added 100g sugar, and then 200g a bit after that. i realised that i would of had to boil off alot of water before i got the desired consistancy which is why i added the sugar.
i had it on medium heat (gas stovetop) and contantly stirred. i would drip a bit on wax paper every once in a while and test it. it went slightly yellow and darkened to an amber which is where i originally planned to stop but i probably went close to a dark candi sugar colour in the end. i then poured it onto some wax paper and let it sit. after a few hours i smashed it into smaller pieces and its in a ziplock bag in the fridge now. the color is close to the darkness of brown beer bottles, but has a reddier amber colour as opposed to the brown of the beer bottle.
sorry for the lack of photo's, the camera's battery is dead. will try to get some up when i can though.
i'm not really sure what to do with them yet. i would like to do a belgian ale of some sort. i have a bottle of la fin du monde by unibroue that i want to try to cultivate the yeast from. i also would like to do some type of ipa, not sure if it will be american or uk style.
for those who have used dark candi sugar, is it likely to go well with maltier malts (ie would it be a bad idea to combine the roasted malts with the dark candi sugar or would the flavours clash)
i'm thinking of trying an american ipa with candi sugar, but i dont know about using the dark candi sugar.
i tried 3 different methods when roasting the malt. each used pale ale malt as the base and was done in 200g lots.
the first lot i prepared by soaking the malt in a bit of water for around 4 hours (kept it in the fridge).
second lot i wet a little bit as it went in the oven. the amount of water was a bit less than the soaked one above.
third lot was completely dry.
each of the malts were in the oven for the same amount of time. they were all roughly the same depth in the pans at around 10mm and they were all stirred somewhat regularly. i dont think the stirring was too neccesary as the grain wasnt deep.
i put the malts in the oven at around 100*c but left the oven off to let the temp drop as the malt got to temp. it cooled pretty quick as i had the door open alot more than normal to get the temp to around 70* it ended up staying around 70 for 30mins then i ramped it up to 100* for another 20mins and then 140 for 1-1.5 hrs roughly. the idea behind the temps was for the starch to partially convert to sugars to turn the soaked one to crystal/cara something, and then caramelise the sugar. i wasnt too worried about what came out it was more for the experement.
the soaked one turned out the darkest by far followed by the wetted one then by the dry one. the soaked one is sweeter than the dry one and i'd say i probably made something around a light crystal. i dont think the starch is all converted and there is a fair variance between the color of the inside from piece to piece. i think the ones that were at the bottom when soaking converted to sugar then caramel. the ones closer to the top were not submerged in the water so they didnt or only partially converted to sugar. the dry malt didnt seem to darken much on the outside but the inside darkened and the flavour came to a nice biscuity flavour. the one that was wetted seems prettymuch in the middle for each of these evaluations but probably sits closer to the dry than the soaked.
i have been interested in making some candi sugar and thought that it would be a good time to do it while i'm doing the malts as i'd be in the kitchen.
i measured out 500g of white sugar, ~1/3rd of a teaspoon of citric acid and added around 1.5 cups of water to the saucepan and started to heat up it up while stirring to stop the sugar from sticking/burning. i realised that i think i had too much water so added 100g sugar, and then 200g a bit after that. i realised that i would of had to boil off alot of water before i got the desired consistancy which is why i added the sugar.
i had it on medium heat (gas stovetop) and contantly stirred. i would drip a bit on wax paper every once in a while and test it. it went slightly yellow and darkened to an amber which is where i originally planned to stop but i probably went close to a dark candi sugar colour in the end. i then poured it onto some wax paper and let it sit. after a few hours i smashed it into smaller pieces and its in a ziplock bag in the fridge now. the color is close to the darkness of brown beer bottles, but has a reddier amber colour as opposed to the brown of the beer bottle.
sorry for the lack of photo's, the camera's battery is dead. will try to get some up when i can though.
i'm not really sure what to do with them yet. i would like to do a belgian ale of some sort. i have a bottle of la fin du monde by unibroue that i want to try to cultivate the yeast from. i also would like to do some type of ipa, not sure if it will be american or uk style.
for those who have used dark candi sugar, is it likely to go well with maltier malts (ie would it be a bad idea to combine the roasted malts with the dark candi sugar or would the flavours clash)
i'm thinking of trying an american ipa with candi sugar, but i dont know about using the dark candi sugar.