Malt Miller Candi Syrup Range

[jimp2003]

Just when I thought that I had settled on what my next brew was going to be Rob at Malt Miller launches (at last!) his range of imported Belgian Candi Syrups...!

CANDI SYRUPS

Can these be used successfully in brews other than Belgian beers?

[leedsbrew]

can't see why not, although the dark sugar will impart the stone fruit flavour characteristic of the belgian brews that use it!

[jimp2003]

I am thinking that the dark might work well in a RIS....

[JabbA]

Whoa there! Before forking out a load on those rocks, get yerself a bag of sugar, lemon juice and a jam thermometer and have a butchers at this! I made 1kg / 1l for my currently fermenting Belgian single and it's a really simple process.

Cheers,
Jamie

[zgoda]

Whoa there! Before forking out a load on those rocks, get yerself a bag of sugar, lemon juice and a jam thermometer and have a butchers at this! I made 1kg / 1l for my currently fermenting Belgian single and it's a really simple process.

By boiling sugar with acid you made invert, not candi. To make candi one has to boil sugar with diammonium phosphate (DAP, yeast nutrient).

http://www.homebrewtalk.com/f12/20-lb-s ... nt-114837/

[jimp2003]

Nice links chaps cheers!

As I don't brew to be frugal and my time is worth more than the cost of this ingredient I would probably buy the syrup. However I do realise that some would get satisfaction from making the stuff themselves.

One thing I have noticed is that the maltmiller syrups have varying levels of different sugars; fructose, dextrose and sucrose. Does this mean that different sugars are used in production or do they come about through cooking the one base sugar for different lengths of time and at different temperatures..?