Candy Sugar

[Swiller]

Just mulling over in my head that I would like to make some
candy sugar for a Belgian beer I have in mind so I had a look at some
recipes on the net. I understand I need a heavy pan which is
not non stick and must not be made of aluminium, as all my
pans are light and made of aluminium I guess I wont be making
any. Also I have a ceramic hob which is a replacement for the one
I broke at Christmas 2008 at 9.30 am just as wifey was preparing
the dins, I have had specific instructions from SWMBO NOT to break this one.

J

[Barley Water]

I guess if you can't make any, perhaps you can purchase some from the homebrew outlets although the liquid stuff is pretty expensive. Don't even bother with the rocks though, they are a complete waste of money since you can get exactly the same thing by purchasing a big bag of refined sugar at the supermarket for much less. Depending on exactly what you are lookin for, I have found some neat stuff in ethnic markets. I like to use Jaggery for lighter Belgian brews. It is usually found in Indian markets here and is a semi refined product which actually adds some taste to the brew. I have also been known to add raisins and date sugar to Dubbels. I understand that Asian markets have a sugar concoction used to marinate meat which might be fun to play with in Tripples and Belgian Blonds. Dogfish Head Brewing has a book out mentioning this product in relation to a recipe for a Tripple although I have not yet sourced it here or tried it out. Incidentally, there is a book written by Ray Daniels called "Radical Brewing" which is just chock full of ideas for wierd ingredients to mess with, I highly recommend it. When you combine some of his ideas with Belgian brewing styles and yeast, you can create some really neat, unique beers. The great thing is most of these beers are technically easy to make so you can "let your freak flag fly" and really have some fun. One of the advantages we as homebrewers have over the commercial guys is that we can indulge our wildest urges and not have to worry about commercial viability.

[Swiller]

Thank you for the pointers Barley I must admit
I am leaning towards the unusual!
I see you are in possession of a Dubbel
any chance of the recipe please??

J

[coatesg]

I've never found anywhere to get the proper liquid stuff in the UK. Table sugar works fine in the lighter recipes, though the dark stuff for some dubbels and darker is a DIY job I think (though even then, I'm not convinced it is really the same stuff). Not sure why you can't use an aluminium pan to make it in though, unless it's concerned with off flavours carrying over?

[Swiller]

Sod it I'm going to give it a go.

[WishboneBrewery]

I bought a stainless one when I made mine, didn't cost much.
If you think you are going to knacker your hob, buy a cheap camping stove & gas.

[Swiller]

Everything went ok I now have 1kg cooling.
I actually had a stainless steel pan in fact
all our pans are I was just having a senior
moment when I said we only had ally ones.

................And the ceramic hob is still in
working order.

J