Hi
I am wondering if anyone had success in making belgian candy syrup for brewing Belgian dark ales?
There are many recipes around, this is one from Randy Mosher:
"Just take a pound of plain corn syrup (make sure it’s the kind without vanilla added) and heat it over medium heat in a heavy saucepan with 9 grams of ammonium carbonate (sold as leavening in Middle Eastern markets). I have also gotten good results with diammonium phosphate yeast nutrient. It will boil, and eventually start to darken. Every now and then remove a drop or two and drip it onto aluminum foil to cool, then taste. Stop as soon as the desired color is reached, and carefully add water to mix it back to the original consistency.
You can also caramelize honey using this same method."
I have found many variations around that tell you how to make it, but anyone who has actually made it and used it, said that the yeast just can't break it down (maybe overcaramelization) so they end up with a very sweet beer. I haven't yet found a post of someone who has made amber/dark candy syrup and had a good results.
So I am wondering if anyone had success, because I would like to do it, but I don;t want to ruin my whole batch if its likely not going to work.
Thanks in advance for your answers
I am wondering if anyone had success in making belgian candy syrup for brewing Belgian dark ales?
There are many recipes around, this is one from Randy Mosher:
"Just take a pound of plain corn syrup (make sure it’s the kind without vanilla added) and heat it over medium heat in a heavy saucepan with 9 grams of ammonium carbonate (sold as leavening in Middle Eastern markets). I have also gotten good results with diammonium phosphate yeast nutrient. It will boil, and eventually start to darken. Every now and then remove a drop or two and drip it onto aluminum foil to cool, then taste. Stop as soon as the desired color is reached, and carefully add water to mix it back to the original consistency.
You can also caramelize honey using this same method."
I have found many variations around that tell you how to make it, but anyone who has actually made it and used it, said that the yeast just can't break it down (maybe overcaramelization) so they end up with a very sweet beer. I haven't yet found a post of someone who has made amber/dark candy syrup and had a good results.
So I am wondering if anyone had success, because I would like to do it, but I don;t want to ruin my whole batch if its likely not going to work.
Thanks in advance for your answers