Candi sugar acid
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I've never used Candi Sugar but as they sell it ...
http://www.the-home-brew-shop.co.uk...di_Sugar_Dark_Crystals_500g.html#.Vr2m9Mc_mFI
http://www.the-home-brew-shop.co.uk...i_Sugar_Light_Crystals_500g.html#.Vr2nJcc_mFI
... why bother making it if it is so difficult?
Or am I missing something really basic here? (It happens quite often!)
http://www.the-home-brew-shop.co.uk...di_Sugar_Dark_Crystals_500g.html#.Vr2m9Mc_mFI
http://www.the-home-brew-shop.co.uk...i_Sugar_Light_Crystals_500g.html#.Vr2nJcc_mFI
... why bother making it if it is so difficult?
Or am I missing something really basic here? (It happens quite often!)
MyQul
Chairman of the Bored
I've never used Candi Sugar but as they sell it ...
http://www.the-home-brew-shop.co.uk...di_Sugar_Dark_Crystals_500g.html#.Vr2m9Mc_mFI
http://www.the-home-brew-shop.co.uk...i_Sugar_Light_Crystals_500g.html#.Vr2nJcc_mFI
... why bother making it if it is so difficult?
Or am I missing something really basic here? (It happens quite often!)
Your missing about 3 quid from your wallet. a bag of white sugar and a bit of lemon juice will cost you less than a quid. That's stuff you linked is quite expensive in comparison.
Also according to the link i posted it isn't the same any way.
http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert/comment-page-1
Thanks for that. I actually found what I think might even be a simpler (for an idiot like me) system to follow.
https://joshthebrewmaster.wordpress.com/2010/11/27/how-to-make-belgian-candi-sugar/
I already make toffee for the grand-kids and have the right gear (Thank-you Lidl.) so I may give it a go.:thumb:
MyQul
Chairman of the Bored
In your link it shows you how to make crystalized candi sugar in my first link in this thread on how to make it is says not not to bother making the crystalized version.
"My advice to anyone considering using rocks -can be summed up easily. The short version is "Don't". The long version is "Don't - ever, under any circumstances". There is no advantage whatsoever in going through the process of inverting the sugar and then solidifying it (by driving the excess water off), because the first thing you will have to do before using it is to dissolve it in water again."
http://www.thehomebrewforum.co.uk/showthread.php?t=12754&highlight=candi+sugar
The process in your link and the one above, though, looks to me to be the same. You just dont drive off the water so it crystalises
The guy goes on to make Candy Syrup from the rocks here ...
https://joshthebrewmaster.wordpress.com/2010/12/01/how-to-make-belgian-candi-syrup/
I'm not sure why he uses a two-stage process
but the description and photographs are definitely easy to follow. :thumb:
https://joshthebrewmaster.wordpress.com/2010/12/01/how-to-make-belgian-candi-syrup/
I'm not sure why he uses a two-stage process
but the description and photographs are definitely easy to follow. :thumb:
MyQul
Chairman of the Bored
What do you plan on using it for, some strong Belgian beers? I'm interested in it for bitters myself as English bitters have a long history of using invert sugars and I'd be interested to try using some. Think I might just start off with just using golden syrup(invert no.1) first before I have a go at making any
I'd never even heard of Candi Sugar until yesterday so, now I know how to make it, my next question is:
"Where and when do I use it?"
I understand that it is used in a variety of Belgian style beers and as I've enjoyed many different styles of Belgian beer I was hoping someone could come up with a recipe that used Candi Sugar.
MyQul
Chairman of the Bored
Belgian styles aren't a style I make or drink. But I've come across stuff saying the reason why they use it is because they're so strong and it's easier and cheaper to use candi sugar than grain to bump the ABV%. I also read that it can be used up to 30% in belgian beer (but I'm not sure about this and would have to verify it).
My greg hughs book has a couple of belgian reciepe's in it that use candi sugar. It's added during the last 5 mins of the boil
In english styles (bitters and mild) it's used to add ABV without adding colour as well as used to add caramel flavours
My greg hughs book has a couple of belgian reciepe's in it that use candi sugar. It's added during the last 5 mins of the boil
In english styles (bitters and mild) it's used to add ABV without adding colour as well as used to add caramel flavours
Fore
Landlord.
Combination of reasons, although like everything in homebrewing, it's difficult to quantify the difference, and it comes down to personal preference.
Personally, I simply want to follow my chosen recipe exactly this first time (Belgian Duvel). I'll tweak when I have more experience. Candi sugar is in the recipe, so candi sugar it is.
I know others add it for colour, some for flavour (although others argue there is little flavour difference). It's better than table sugar as the inversion already has it broken down to fructose & glucose, so it's easier for the yeast to consume. This is important in high gravity, as the yeast will be stressed in any case.
It's not difficult to make Candi Sugar, and it's a lot lot cheaper than buying it. So sorry for my questions, but it's my first time, and I just want to be sure. Once I'm through the first, I'll never look back.
Personally, I simply want to follow my chosen recipe exactly this first time (Belgian Duvel). I'll tweak when I have more experience. Candi sugar is in the recipe, so candi sugar it is.
I know others add it for colour, some for flavour (although others argue there is little flavour difference). It's better than table sugar as the inversion already has it broken down to fructose & glucose, so it's easier for the yeast to consume. This is important in high gravity, as the yeast will be stressed in any case.
It's not difficult to make Candi Sugar, and it's a lot lot cheaper than buying it. So sorry for my questions, but it's my first time, and I just want to be sure. Once I'm through the first, I'll never look back.
I'm glad to increase my knowledge so what started out as "Where to buy Cream of Tartar in France?" has now developed into "I need a recipe for Candi Sugar!" ...
... which is just one of the reasons I like this Forum!! :thumb::thumb:
BTW please Post the recipe you use for the Belgian Duvel, preferably after you have tasted it and given it the thumbs up! :whistle:
Duvel is a very simple recipe from what I recall, just pilsner and dextrose with styrian holdings and saaz but they have a really high tech brewery so it would be a hard one to pull off! You really have nothing to hide behind with a recipe that simple
MyQul
Chairman of the Bored
Also to try and get you as close as possible it might be worth your while culturing up the yeast strain from a bottle of the original
Ha! Wanna bet? I always try and leave myself plenty of wriggle room! :whistle:
Carrefour, which is just up the road from our friends at St Nazaire, have the Duvel for sale at ââ¬1.55 per 330ml bottle.
http://courses.carrefour.fr/drive/t...blonde-de-specialite-belge/PID1/154155/158553
A dozen or so to get the flavour, a dozen to bring back home to remind me of what it should taste like and to culture the yeast from?
If I like the taste I can see a summer project looming so really looking forward to the recipe! :thumb::thumb:
MyQul
Chairman of the Bored
Sounds like a plan!
Fore
Landlord.
It's the special techniques that are the interesting part, all of which will be firsts for me..
- Mash 1.5h at 63 degrees.
- Pils malt only.
- 2 yeast packs, and 2 different yeasts at that.
- Add Candi Syrup 2 days after fermentation is underway.
- Pitch @ 17 degrees and gradually raise temp over 5 days to 27 degrees and hold at 27 for 2 weeks.
Having decided to go for it, I read around and learned from different blogs. Built a picture as to what will likely work and what is probably a personal touch. Here's what I finished with.
23l
100% Pils
1250g Candi Sugar (8.4% target ABV)
33g Styrian bittering (35 EBU target)
28g Saaz with 30m to go
Yeasts T-58 & S-33
- Mash 1.5h at 63 degrees.
- Pils malt only.
- 2 yeast packs, and 2 different yeasts at that.
- Add Candi Syrup 2 days after fermentation is underway.
- Pitch @ 17 degrees and gradually raise temp over 5 days to 27 degrees and hold at 27 for 2 weeks.
Having decided to go for it, I read around and learned from different blogs. Built a picture as to what will likely work and what is probably a personal touch. Here's what I finished with.
23l
100% Pils
1250g Candi Sugar (8.4% target ABV)
33g Styrian bittering (35 EBU target)
28g Saaz with 30m to go
Yeasts T-58 & S-33
WOW! That sounds like a load of work!
Even more so when I took a look at a typical Duvel recipe on Brewers Friend ...
http://www.brewersfriend.com/homebrew/recipe/view/56968/bgsa-duvel-clone-
and discovered:
o Cold condition for 3 weeks @ 32 degrees F
o Bottle condition @ 78 degrees F for 2 weeks then @ 40 degrees F for 6 weeks.
So it looks like Plan "B" for me; which is to brew a less exotic beer. Something like this perhaps:
http://www.brewersfriend.com/homebrew/recipe/view/308373/belgian-golden-strong
However, I truly admire your commitment so please keep me posted on progress and how it turns out. :thumb: :thumb:
Even more so when I took a look at a typical Duvel recipe on Brewers Friend ...
http://www.brewersfriend.com/homebrew/recipe/view/56968/bgsa-duvel-clone-
and discovered:
o Cold condition for 3 weeks @ 32 degrees F
o Bottle condition @ 78 degrees F for 2 weeks then @ 40 degrees F for 6 weeks.
So it looks like Plan "B" for me; which is to brew a less exotic beer. Something like this perhaps:
http://www.brewersfriend.com/homebrew/recipe/view/308373/belgian-golden-strong
However, I truly admire your commitment so please keep me posted on progress and how it turns out. :thumb: :thumb:
Fore
Landlord.
It's not hard work, just different, come on :). The candy syrup is about the only extra effort required here, and you could switch that for dextrose.
I'm looking at the cost of getting hold of a functioning fridge that would hold 40 pints of beer and be used for the sole purpose of conditioning a beer that I may or may not like.
The only way this is going to happen is:
A) Win The Lottery. or
B) Get the missus hooked on Duvel beer. or
C) Get a divorce.
I'm putting my money on Option A) as being the most likely outcome ... :thumb: :thumb:
... with Option C) running a close second if I make the arbitrary decision to just nip out and buy a fridge! :whistle: :whistle:
