Homemade Dark Candi

[coatesg]

I'm planning on doing a Belgian style beer at some point in the next month or so (when the grains I ordered from the local supplier come in!). Anyhow, thought I'd have a stab at making some Candi Sugar following the instructions on the franklinbrew site (thought I'd try the dark stuff for the hell of it). It's really easy - here's the sugar in the making - amazing dark colour!:



Just letting it rise up to hard crack (300F) and then I'll pour it into a tray with greaseproof paper and let it harden off

Next job to sort out a recipe, order some yeast and pop to ASDA for some water

[adm]

Nice pic!

That looks like fun. I might give it a try myself.

Doing this creating "invert" sugar, right? Which makes it easier for the yeast to metabolise?

[TC2642]

Done this myself for a Belgian Dubbel I'm going to make soon, it has a lovely candyfloss taste too it. I used a pinch of citric acid in mine to invert the sugar. I also made a darker more bitter sugar which I have used in my porter. Beats buying commerical stuff for a couple of quid a go.

[coatesg]

Doing this creating "invert" sugar, right? Which makes it easier for the yeast to metabolise?

It does invert the sugar - I added a small bit of citric acid which does the inverting. There's also the flavours and colour that'll come from the dark candi sugar (as opposed to the light coloured candi sugars) - gonna give it a stab with it - we'll see how it goes... If you want to have a go, I think all you need is sugar, a candy thermometer (cheap off ebay) and a bit of citric acid.

[coatesg]

Double post!

[adm]

Doing this creating "invert" sugar, right? Which makes it easier for the yeast to metabolise?

It does invert the sugar - I added a small bit of citric acid which does the inverting. There's also the flavours and colour that'll come from the dark candi sugar (as opposed to the light coloured candi sugars) - gonna give it a stab with it - we'll see how it goes... If you want to have a go, I think all you need is sugar, a candy thermometer (cheap off ebay) and a bit of citric acid.

I've got all that.

Apart from the sugar.

But i can sort that out tomorrow....

[coatesg]

Apart from the sugar.

But i can sort that out tomorrow....

Easy then (It took about an hour of boiling between 260F-275F to get to the point I have it at - it's a dark red colour now)

I wonder if I can use this in something like an old ale or a mild too - it tastes marvellous!

[boingy]

And you can dip apples in it...