Kandijsiroop (Candi Sugar)

[quixoticgeek]

In my quest to try and brew a nice tasty Belgian abbey ale type beer, a Dutch friend bought me a large tub of Kandijsiroop from a Dutch home brew shop, It is basically a very thick sugary syrup. The only markings on it are 180-220EBC.

Does anyone have any ideas how I would use this in place of candi rocks in a Belgian Abbey Ale?

J

[WishboneBrewery]

Just put a weighed amount in the boil.

[quixoticgeek]

Just put a weighed amount in the boil.

Any ideas on how to work out how much I would need for equiv weight of candi rocks?

J

[WishboneBrewery]

Just the same, sugar is sugar or there abouts, i suppose syrup must have a bit more water in it but probably not worth worrying about.

[unclepumble]

What you have is real candi sugar, the Belgian brewers use it in liquid form not sugary blocks like we do.

Like for like will give you the results you want, warm the pot in a pan of hot water, weigh pot, pour some out into brew, re-weigh, pour some more in, repeat til happy enough has gone in.

UP

[quixoticgeek]

What you have is real candi sugar, the Belgian brewers use it in liquid form not sugary blocks like we do.

That's why I got my friend to bring some over for me. I wanted to see if using the syrup vs the blocks would make a difference to the quality of the beer.

Like for like will give you the results you want, warm the pot in a pan of hot water, weigh pot, pour some out into brew, re-weigh, pour some more in, repeat til happy enough has gone in.
UP

Perfect. Now I just need to finish construction of the brewery, come up with a suitable recipe, and have a play... only...

J

[unclepumble]

I doubt you will tell any difference, the brewery's use it in liquid form because its easier to handle, for them, its only sugar at the end of the day.


UP