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Candi Sugar

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  • 30-10-2012 1:38pm
    #1
    Mashtun
    Registered Users Posts: 218 ✭✭


    Just wonderin does anybody have a resource for this stuff. Going to be using it in a belgian strong ale when i get all the ingredients together. Found it on ebay alright but for €20/lb


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    #2
    BeerNut
    Moderators, Recreation & Hobbies Moderators Posts: 11,850 Mod ✭✭✭✭BeerNut


    The Homebrew Company have a few different kinds.

    My beer blog | The Twitter | My other beer blog



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    #3
    oblivious
    Registered Users Posts: 4,381 ✭✭✭oblivious


    Mashtun wrote: »
    Just wonderin does anybody have a resource for this stuff. Going to be using it in a belgian strong ale when i get all the ingredients together. Found it on ebay alright but for €20/lb


    The homebrew company sell the dark candi syrup, i have used this may time and really like it.

    http://www.thehomebrewcompany.ie/candy-syrup-liquid-dark-1lt-135kg-p-365.html


    If it the clear stuff you want , save my money and used table/demerara sugar or get some cheap golden syrup as this in an inverted syrup like the clear candi syrup. Its the yeast that will be bringing the flavor in a blond/golden strong beer


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    #4
    Mashtun
    Registered Users Posts: 218 ✭✭Mashtun


    Its amber candi sugar that i'm trying to sub for. In terms of colour i'm aiming for around the chimay blue spectrum so darker than blonde for sure! Thanks for feedback guys.


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    #5
    oblivious
    Registered Users Posts: 4,381 ✭✭✭oblivious


    Mashtun wrote: »
    Its amber candi sugar that i'm trying to sub for. In terms of colour i'm aiming for around the chimay blue spectrum so darker than blonde for sure! Thanks for feedback guys.

    If your trying to make a belgian dubbel I would get the dark candi syrup, the majority of the color for those beer comes from the sugar used


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    #6
    Mashtun
    Registered Users Posts: 218 ✭✭Mashtun


    Fair enough, Just a bit worried it will darken it too much (~200EBC) but i don't have to put a full 1.5lb in, i guess. I'll just rejig the quantities and hopefully beersmith will be accurate with colour estimaiton


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    #7
    oblivious
    Registered Users Posts: 4,381 ✭✭✭oblivious


    Mashtun wrote: »
    Fair enough, Just a bit worried it will darken it too much (~200EBC) but i don't have to put a full 1.5lb in, i guess. I'll just rejig the quantities and hopefully beersmith will be accurate with colour estimaiton

    you will want 10-20% fermetable from the syrup, I have gone to 18-20% for big dark strong Belgians with great results


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    #8
    Mashtun
    Registered Users Posts: 218 ✭✭Mashtun


    I'm using torrified wheat in this recipe too. I ordered some from HBC and it has come as whole grain. Anybody have experience of using torrified wheat. Do i need to whizz it up in a blender before mashing it? It's labelled as being unmalted!


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    #9
    oblivious
    Registered Users Posts: 4,381 ✭✭✭oblivious


    Mashtun wrote: »
    I'm using torrified wheat in this recipe too. I ordered some from HBC and it has come as whole grain. Anybody have experience of using torrified wheat. Do i need to whizz it up in a blender before mashing it? It's labelled as being unmalted!

    The torrified process will gelatinize that starch and free it up to mash it, no crushing need and just add it to your mash.


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