h!p://goo.gl/W075F

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?

h!p://goo.gl/W075F

h!p://goo.gl/W075F

You’ll Need:

• 2L  pot  or  larger,  deep  not  shallow

• Candy  thermometer

• Rogers  table  sugar

• Diammonium  Phosphate  (DAP)

h!p://goo.gl/W075F

h!p://goo.gl/W075F

h!p://goo.gl/W075F

Sugar

• Refined  over  raw/organic  or  dextrose

• Beet  >  Cane

• Beet  sugar  hard  to  get  in  Vancouver

h!p://goo.gl/W075F

h!p://goo.gl/W075F

h!p://goo.gl/W075F

DAP

• Needed  for  nitrogen  content

• Nitrogen  lowers  Maillard  reaction  temperature

• Produces  more  melanoidins  than  caramelized  sugar

h!p://goo.gl/W075F

h!p://goo.gl/W075F

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

h!p://goo.gl/W075F

h!p://goo.gl/W075F

Recipe (290˚F)

• 2lbs  sugar

• 1  cup  water

• 2.5tsp  DAP

• 1.5  cups  water

h!p://goo.gl/W075F

h!p://goo.gl/W075F

h!p://goo.gl/W075F

h!p://goo.gl/W075F

h!p://goo.gl/W075F

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

h!p://goo.gl/W075F

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

h!p://goo.gl/W075F

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

h!p://goo.gl/W075F

h!p://goo.gl/W075F

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

h!p://goo.gl/W075F

In My Experience

• Sanitation  isn’t  important

• It’s  stable,  stores  well.

• It  will  start  staling  after  time.

h!p://goo.gl/W075F

h!p://goo.gl/W075F

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