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Everything I know about Belgian Candi Syrup I learned from homebrewtalk.comDave Shea, 29 Sept 2011
image source: h!p://www.chow.com/food-news/54755/belgian-beer-primer/h!p://goo.gl/W075F
h!p://goo.gl/W075F image source: h!p://www.chow.com/food-news/54755/belgian-beer-primer/
• Belgians brew with syrup, not rock candy
• By-‐product of candy-‐making process
• Many Belgian recipes: base malt, candi syrup, little to no specialty malt
Why Care?
h!p://goo.gl/W075F image source: h!p://www.chow.com/food-news/54755/belgian-beer-primer/
• Expensive
• Hard to find
• Easy to adjust the colour/flavour
Why Make It Yourself?
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You’ll Need:
• 2L pot or larger, deep not shallow
• Candy thermometer
• Rogers table sugar
• Diammonium Phosphate (DAP)
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Sugar
• Refined over raw/organic or dextrose
• Beet > Cane
• Beet sugar hard to get in Vancouver
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DAP
• Needed for nitrogen content
• Nitrogen lowers Maillard reaction temperature
• Produces more melanoidins than caramelized sugar
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DAP
• Dan’s sells it as “Yeast Energizer”
• Gives off ammonia when cooking
• You could probably find other sources of nitrogen... (I’m no chemist)
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Recipe (290˚F)
• 2lbs sugar
• 1 cup water
• 2.5tsp DAP
• 1.5 cups water
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Process• Mix sugar, DAP, first water addition
• Bring up to temperature. Don’t stir.
• Once you hit temp, stir & slowly add water
• Bring back up to 240˚F to set
• Cool in ice bath, or just leave it to cool
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In My Experience
• Don’t go smaller than half batches
• Stalls at 220˚F, rises slowly to 250˚F
• After 250˚F it changes quicker
• 20 minutes in, don’t walk away.
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In My Experience• Watch for steam when adding water
• Make sure thermometer is submerged
• 30-‐40 minutes to make a batch
• Yield is ~15% more than sugar weight (for amber syrup)
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In My Experience
• 290˚F supposedly the best
• Starts tasting burnt, I’d stick with 285˚F at the high end
• All temperatures should be adjusted downward about 10˚F
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In My Experience
• Sanitation isn’t important
• It’s stable, stores well.
• It will start staling after time.
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Further Reading
Brew Like a Monk – Stan Hieronymous
http://www.homebrewtalk.com/f12/20-‐lb-‐sugar-‐jar-‐yeast-‐nutrient-‐114837/
Slides: http://goo.gl/W075F