Monday, March 4, 2013

Brewers Candi Syrup (AKA Belgium Candi)

This simple process takes about 2 hours from start to finish to produce candied syrup for brewing. I prefer creating a syrup rather that rock candi because syrup dissolves into a fermenting wort much easier. 

Add to  pot:
  • 2 lb sugar
  • 3/4 cup of water 
  • 1/4 tsp of cream of tarter or 1/4 tsp or lactic acid
Used to store syrup:
  • 1 Pickling jar, large
Time relative to color of syrup (your result will vary)
  • 45 mins.       Very light
  • 50 mins.       Light 
  • 60 mins.       Dark light
  • 65 mins.        Medium (amber)
  • 70 mins.        Dark medium
  • 80 mins.        Dark
  • 90 mins.        Very dark
Stir and bring to 240-260F until color reached. During this heating add water to the syrup to keep the liquid from drying up as well as cooling it when it reach 260F+. When color is reached, cool to 75F. Store or add to fermentation.

On a separate burner I bring a picking jar submersed in water up to about 185F. Empty this jar and add the syrup and top off with water. Leave this to rest over night to cool. The reason I heat this jar is to reduce any risk of the jar cracking with hot liquids. This syrup should store for up to 4 months and possibly longer with no issues.

In my brewing experience, 1 lb of sugar adds about 1.2% ABV in a 5 gallon batch. If you are not looking for the complexities of the caramelizing and only want more ABV then I suggest you add dextrose (corn sugar). You may even use table sugar.