Candi Syrup

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Candi Syrup

Unread postby HopSong » Mon Dec 01, 2014 9:24 pm

Ok all you Belgian brewers. and brewers of Belgian beers. Do any of you make your own candi sugar and candi syrup. I went to the MoreBeer site to buy some of this.. but, it is pretty expensive for a pound of sugar. I'd be interested in learning how to make it as my wife and daughter-in-law really like the styles. I'm getting into it as well. Therefore, learning to make the syrup makes sense.. otherwise, I probably won't be making the Belgian style beers :)

The recipe can't be simpler for a Belgian Ale which, except for the yeast, is very much like an APA. 10# Belgian Pilsner Malt and 1# clear candi syrup. along w/ 1 oz Perle and 1 oz Czech Saaz hops.
Cheers, Bill
Santa Rosa, CA
Hop Song Brewing Co.
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Re: Candi Syrup

Unread postby niels » Mon Dec 01, 2014 10:29 pm

I use the kind of candi syrup (kandijsiroop) that we put on pancakes. It comes in two flavours: the original dark one and the lighter mild one. It can be found in any grocery store, so no need to make my own syrup.

Let us know how it goes when you try it, though!

- Niels
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Re: Candi Syrup

Unread postby Nesto » Tue Dec 02, 2014 12:18 am

I haven't tried it yet myself, but I've saved a few links about it.

Brewing Radio:
An interview with a home brewer who has done some experimenting ... 9candi.mp3
And a pdf with his recipes
invert sugar pdf

And a few more short articles:
Check out my brewing blog...
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Re: Candi Syrup

Unread postby tomasnav » Tue Dec 02, 2014 12:12 pm

I tried to make it this weekend. Very simple, I found this link
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Re: Candi Syrup

Unread postby Dicko » Tue Dec 02, 2014 7:22 pm

The worst thing that can happen if I die is that my wife will sell all my brewing equipment for what I told her I paid for it
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Re: Candi Syrup

Unread postby lcatulo » Thu Dec 11, 2014 4:22 pm

Also check this one... an updated version...

I already made about 2Kg of it that will use on my next brew (a Tripel Karmeliet).

Following the steps everything is OK, EXCEPT for step 4... Cannot hold it at 125-135ºC for more than 10-15m as the sugar starts to crystallize... Should be about 30m...

Apart from that the final result looks promising! :)
Luis Catulo

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