Belgian Recipe and Candi Syrup?

[gnutz2]

Just looking at the dubbel recipe in brewing classic styles and it specifically mentions the use of Belgian dark candi syrup and not the dark crystals.

It also says if you cant get hold of it, increasing the special b malt may have similar effects and maybe add some molasses.

Its a bit vague, what do you guys suggest.

This is the recipe

4.18kg Continental pilsner malt
0.45kg Munich malt
0.34kg Dark belgian candi syrup
0.23kg Cane sugar
0.23kg Aromatic
0.23kg Caramunich
0.23kg Special B

Mash at 65c

43g Tettnang @ 90 min

Ferment from 18c to 21c over 1 week.

WLP 530 yeast

Im looking for something like Grimbergen dubbel.

Thanks

[HighHops]

I've never seen belgian candy syrup for sale, but it's easy to make your own hard candy.

Before you start you need a good candy thermometer and some citric acid (have a look on ebay for both). Add 350g of sugar to a pan, with a pinch of citric acid and enough hot water to dissolve the sugar. Bring to the boil. As the water evaporates, the sugar concentrates and the boiling point goes up. Try and keep the temperature between 127C and 135C by adding a spoon of cold water and stir when it gets up to 135C. After 15 minutes it will start to turn golden in colour. If you leave it longer it will go red, but flavors are also more intense the darker it gets. When you get to the right colour let the temp rise to 150C and then turn off the heat. Pour it in to a mould before it cools. I usually use the rubber non-stick things used for poaching eggs which are the perfect size.

Then on brewday, throw it in the kettle towards the end of the boil. One thing I learnt the hard way was it's best not to go to a deep red on the colour as it can be too intense in the beer. Golden is more subtle and gives a nice complex caramel flavour and a thick moussy head, typical of belgian beers.

Good luck!

[alikocho]

I believe the Malt Miller is in the process of organizing a supply of Belgian Candi Syrup

[dean_wales]

I believe the Malt Miller is in the process of organizing a supply of Belgian Candi Syrup

Gotta love him. He never misses a trick!

Except for stocking some rice/oak husks for us wheat beerers...

If its reasonable priced I may well get some candi, if only to pout on my rice pudding!

Dean.

[borischarlton]

I am, in fact I have just heard that I have samples being prepared in Belgium now. Will have light, med and dark syrup, rocks and fructose, should be a couple of weeks.

Rob

[gnutz2]

Think i'll wait then

I also need to sort out my temp control before i do a dubbel.

[GARYSMIFF]

The internet is a good and bad thing http://www.candisyrup.com/index.html but I would have a go at a DIY version, just think you can say I DID THAT

[HighHops]

I am, in fact I have just heard that I have samples being prepared in Belgium now. Will have light, med and dark syrup, rocks and fructose, should be a couple of weeks.

Wouldn't mind trying these out Rob. See how they compare to the home made stuff!

[Swiller]

Hi Dean

I notice in your signature you were planning
a Leffe clone and I just wondered if you gave
it a try?

J.

[dean_wales]

I will be doing version three in the next month or two but the thread below was version two:

viewtopic.php?f=24&t=41806

Dean.