Everything I know about Belgian Candi Syrup I learned from homebrewtalk.com
•
1 like•2,385 views
29 Sept 2011 presentation for VanBrewers.ca
Recommended
Recommended
More Related Content
Recently uploaded
Recently uploaded (6)
Featured
Featured (20)
Everything I know about Belgian Candi Syrup I learned from homebrewtalk.com
- 1. Everything I know about Belgian Candi Syrup I learned from homebrewtalk.com Dave Shea, 29 Sept 2011 h p://goo.gl/W075F
- 2. h p://goo.gl/W075F image source: h p://www.chow.com/food-news/54755/belgian-beer-primer/
- 3. Why Care? • 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 h p://goo.gl/W075F image source: h p://www.chow.com/food-news/54755/belgian-beer-primer/
- 4. Why Make It Yourself? • Expensive • Hard to find • Easy to adjust the colour/flavour h p://goo.gl/W075F image source: h p://www.chow.com/food-news/54755/belgian-beer-primer/
- 6. You’ll Need: • 2L pot or larger, deep not shallow • Candy thermometer • Rogers table sugar • Diammonium Phosphate (DAP) h p://goo.gl/W075F
- 8. Sugar • Refined over raw/organic or dextrose • Beet > Cane • Beet sugar hard to get in Vancouver h p://goo.gl/W075F
- 10. DAP • Needed for nitrogen content • Nitrogen lowers Maillard reaction temperature • Produces more melanoidins than caramelized sugar h p://goo.gl/W075F
- 11. 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) h p://goo.gl/W075F
- 13. Recipe (290˚F) • 2lbs sugar • 1 cup water • 2.5tsp DAP • 1.5 cups water h p://goo.gl/W075F
- 17. 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 h p://goo.gl/W075F
- 18. 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. h p://goo.gl/W075F
- 19. 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) h p://goo.gl/W075F
- 21. 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 h p://goo.gl/W075F
- 22. In My Experience • Sanitation isn’t important • It’s stable, stores well. • It will start staling after time. h p://goo.gl/W075F
- 23. 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 h p://goo.gl/W075F