Barrel - Belgian Dubble Recipe

[mr hoppy]

What kind of recipe were you formulating?

[DEMPSEY]

One he can drink

[mr hoppy]

Here was me thinking he was making a cake.

[Ciderhead]

Here was me thinking he was making a cake.

Mr H throw your eye over this please and don't hold back, if it looks like I am throwing in the Pineapple chunks (Sorry Greg) let me know.
http://www.nationalhomebrewclub.com/forum/index.php/topic,4747.new.html#new

[Cathal O D]

When you say candi sugar - are you using rocks or syrup? The rocks are basically expensive brown sugar and don't bring anything extra to the partY. Proper candi syrup is a by-product of beet sugar refining and it has a nice rummy flavour and helps dry the beer out.

The sugar I have is unrefined candi sugar that we got in Fallon & Bryne. (Fancy pants I hear you say)
Anyway it just looks like brown sugar.  I can bring it to the next tasting and see what people think.

So when do you put the candi sugar in? I imagine that the longer its boiled, the darker it will get and the flavours would change.

[Ciderhead]

Mr H is right this brew like a Monk book is the muts.
Candy Syrup seems to be preferred choice but HBCs was out of date might have to run to Galway
They are not all the same unfortunately and even the rocks I picked up in HBC are in generic packaging so not sure of production process.
I am not sure it matters? in at start of boil, anyone?
I'll start with them in any case.

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[Eoin]

Candy syrup is easily made. Some water, sugar and acid, and a sugar thermometer.

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[Ciderhead]

Easily and acid are not bedfellows:(


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[Eoin]

Yeah, sorry citric acid, easy to get.

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[mr hoppy]

Has anyone actually done this and made a brew with the end product?

[Cathal O D]

Isnt that for caramelising regular sugar to make candi sugar?

I was thinking the unrefined candi sugar would caramelise further in the boil....


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[Eoin]

I've done it and used it in an English ale.
I think you might find it somewhere in the Beoir/ICB archive.

[Eoin]

It inverts whatever sugar you decide to use. You can darken it the longer you cook it out.

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[mr hoppy]

Fair enough, but real Belgian candi is not invert sugar.

http://appellationbeer.com/blog/about-brew-like-a-monk/a-sugar-primer/

Not that you can't use invert sugar in a Belgian recipe: I used golden syrup (partial invert) in the last Belgian I did and honey (natural invert) in the one before.

[Eoin]

Fair enough, but real Belgian candi is not invert sugar.

http://appellationbeer.com/blog/about-brew-like-a-monk/a-sugar-primer/

Not that you can't use invert sugar in a Belgian recipe: I used golden syrup (partial invert) in the last Belgian I did and honey (natural invert) in the one before.

Ok, what I'm reading there is that it's made from hard crack caramel.

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