Forum Hobbybrouwen.nl

Recepten => For our non-Dutch speaking friends => Topic gestart door: Wamser op 28-10-2010 03:44 u

Titel: Make Candi
Bericht door: Wamser op 28-10-2010 03:44 u
Hi...

What do you say abaut;
http://www.chaletgruyere.be/suikersiroop/
?

can I make good beers with this suiker?

 :proost: :degroeten:
Wamser
Titel: Re: Make Candi
Bericht door: korek op 28-10-2010 06:49 u
I think you make better candy syrup the hot way because it then contains more sugar and when you brew you can add the same amount like normal sugar. You can make good beers with this!
Titel: Re: Make Candi
Bericht door: George81 op 19-01-2012 15:53 u
This is just concentrated sugar. I recommend the normal sugar, it's easier.
Titel: Re: Make Candi
Bericht door: Wamser op 19-01-2012 16:47 u
I think you make better candy syrup the hot way because it then contains more sugar and when you brew you can add the same amount like normal sugar. You can make good beers with this!

I read an article that says; "candy sugar of the monks is baked
with beet sugar, they don't use sugar of cane..."

is correct?
Titel: Re: Make Candi
Bericht door: MM op 21-01-2012 17:22 u
I read an article that says; "candy sugar of the monks is baked
with beet sugar, they don't use sugar of cane..."

is correct?

I think the sugar they use is refined sugar (the cheapest form sugar). In Holland refined sugar is produced from beets aswell as canes. Don't bother too much finding the right form of sugar.
Titel: Re: Make Candi
Bericht door: Wamser op 21-01-2012 21:13 u
I think the sugar they use is refined sugar (the cheapest form sugar). In Holland refined sugar is produced from beets aswell as canes. Don't bother too much finding the right form of sugar.

How make candy sugar like a monk?

I use this recipe;
http://hw.libsyn.com/p/c/9/6/c96b0201c76bf8dd/sugarguidelines.pdf?sid=21367508000a4b792b87d7f0454d78f4&l_sid=18257&l_eid=&l_mid=1511256&expiration=1327178762&hwt=9b4e0d8dde61c0069c84172dfcaa3881 (http://hw.libsyn.com/p/c/9/6/c96b0201c76bf8dd/sugarguidelines.pdf?sid=21367508000a4b792b87d7f0454d78f4&l_sid=18257&l_eid=&l_mid=1511256&expiration=1327178762&hwt=9b4e0d8dde61c0069c84172dfcaa3881)

but i don't believe be the same recipe of the abbey...

some video;
http://www.youtube.com/watch?v=z2m6i_VSRbI&feature=related (http://www.youtube.com/watch?v=z2m6i_VSRbI&feature=related)

http://www.youtube.com/watch?v=Ue6gI2tuDuQ (http://www.youtube.com/watch?v=Ue6gI2tuDuQ)


 :degroeten:
Titel: Re: Make Candi
Bericht door: MM op 22-01-2012 12:24 u
I am not sure if the monks still making their own candy sugar, because in Belgium and Holland you can easily buy it in the supermarket.

This source (http://www.brewlikeamonk.com/?p=88) mentions that the most Trappist Breweries are using granulated sugar instead of candy sugar.
Titel: Re: Make Candi
Bericht door: RobinB op 22-01-2012 12:53 u
There is (in my opinion) only one reason for making candisyrup: the aroma of the caramelized sugar.
White candi does not add anything. If you have white, refined cane sugar, that should also be the same as white, refined beet sugar.
Only the brownish cane sugar has a typical flavor.

So if you want to make dark candi sugar, just follow the videos.
You can also let the syrup crystallize and grind to make dark sugar.
I'd just make and use the syrup at the moment of brewing. You can make the syrup during wortboiling and add to the wort at when it's ready.
Titel: Re: Make Candi
Bericht door: George81 op 08-01-2013 10:49 u
This is just concentrated sugar. I recommend the normal sugar, it's easier.
I have to come back from this comment, candi syrup really adds flavour, i think even the white syrup does something, it just tastes different.
I just made 2 batches of it, the first brew i used in is fermenting now.
Titel: Re: Make Candi
Bericht door: RobinB op 08-01-2013 11:39 u
Perhaps it is easier for you George to search for Dutch topics on this. There have been multiple discussions on this topic. There is no chemical reason to assume any difference between white refined candi sugar and white refined beet sugar (Dutch: kristalsuiker).

It is the same for colorless syrups with no signs of caramellisation.

When you dó have caramellisation; this:
There is (in my opinion) only one reason for making candisyrup: the aroma of the caramelized sugar.
White candi does not add anything. If you have white, refined cane sugar, that should also be the same as white, refined beet sugar.
Only the brownish cane sugar has a typical flavor.

So if you want to make dark candi sugar, just follow the videos.
You can also let the syrup crystallize and grind to make dark sugar.
I'd just make and use the syrup at the moment of brewing. You can make the syrup during wortboiling and add to the wort at when it's ready.
Still applies... :)