Everything I know             about Belgian Candi             Syrup I learned from             homebrewtalk.com           ...
h p://goo.gl/W075F   image source: h p://www.chow.com/food-news/54755/belgian-beer-primer/
Why Care?                • Belgians	  brew	  with	  syrup,	  not	  rock	  candy                • By-­‐product	  of	  candy...
Why Make It Yourself?                • Expensive                • Hard	  to	  find                • Easy	  to	  adjust	  th...
h p://goo.gl/W075F
You’ll Need:                • 2L	  pot	  or	  larger,	  deep	  not	  shallow                • Candy	  thermometer         ...
h p://goo.gl/W075F
Sugar                • Refined	  over	  raw/organic	  or	  dextrose                • Beet	  >	  Cane                • Beet	...
h p://goo.gl/W075F
DAP                • Needed	  for	  nitrogen	  content                • Nitrogen	  lowers	  Maillard	  reaction	          ...
DAP                • Dan’s	  sells	  it	  as	  “Yeast	  Energizer”                • Gives	  off	  ammonia	  when	  cooking ...
h p://goo.gl/W075F
Recipe (290˚F)                • 2lbs	  sugar                • 1	  cup	  water                • 2.5tsp	  DAP               ...
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.	  D...
In My Experience                • Don’t	  go	  smaller	  than	  half	  batches                • Stalls	  at	  220˚F,	  ris...
In My Experience                • Watch	  for	  steam	  when	  adding	  water                • Make	  sure	  thermometer	 ...
h p://goo.gl/W075F
In My Experience                • 290˚F	  supposedly	  the	  best                • Starts	  tasting	  burnt,	  I’d	  stick...
In My Experience                • Sanitation	  isn’t	  important                • It’s	  stable,	  stores	  well.         ...
Further Reading             Brew	  Like	  a	  Monk	  –	  Stan	  Hieronymous             http://www.homebrewtalk.com/f12/20...
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Everything I know about Belgian Candi Syrup I learned from homebrewtalk.com

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29 Sept 2011 presentation for VanBrewers.ca

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Everything I know about Belgian Candi Syrup I learned from homebrewtalk.com

  1. 1. Everything I know about Belgian Candi Syrup I learned from homebrewtalk.com Dave  Shea,  29  Sept  2011h p://goo.gl/W075F
  2. 2. h p://goo.gl/W075F image source: h p://www.chow.com/food-news/54755/belgian-beer-primer/
  3. 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  malth p://goo.gl/W075F image source: h p://www.chow.com/food-news/54755/belgian-beer-primer/
  4. 4. Why Make It Yourself? • Expensive • Hard  to  find • Easy  to  adjust  the  colour/flavourh p://goo.gl/W075F image source: h p://www.chow.com/food-news/54755/belgian-beer-primer/
  5. 5. h p://goo.gl/W075F
  6. 6. You’ll Need: • 2L  pot  or  larger,  deep  not  shallow • Candy  thermometer • Rogers  table  sugar • Diammonium  Phosphate  (DAP)h p://goo.gl/W075F
  7. 7. h p://goo.gl/W075F
  8. 8. Sugar • Refined  over  raw/organic  or  dextrose • Beet  >  Cane • Beet  sugar  hard  to  get  in  Vancouverh p://goo.gl/W075F
  9. 9. h p://goo.gl/W075F
  10. 10. DAP • Needed  for  nitrogen  content • Nitrogen  lowers  Maillard  reaction   temperature • Produces  more  melanoidins  than   caramelized  sugarh p://goo.gl/W075F
  11. 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
  12. 12. h p://goo.gl/W075F
  13. 13. Recipe (290˚F) • 2lbs  sugar • 1  cup  water • 2.5tsp  DAP • 1.5  cups  waterh p://goo.gl/W075F
  14. 14. h p://goo.gl/W075F
  15. 15. h p://goo.gl/W075F
  16. 16. h p://goo.gl/W075F
  17. 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  coolh p://goo.gl/W075F
  18. 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. 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
  20. 20. h p://goo.gl/W075F
  21. 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˚Fh p://goo.gl/W075F
  22. 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. 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/W075Fh p://goo.gl/W075F

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