Comments on: Belgian caramelized syrup now available in America http://www.brewlikeamonk.com/2006/04/24/belgian-caramelized-syrup-now-available-in-america/ Trappist, Abbey, and Strong Belgian Ales and How to Brew Them Sun, 07 Sep 2008 15:01:00 +0000 http://wordpress.org/?v=2.0.9 by: Ron & Sharon http://www.brewlikeamonk.com/2006/04/24/belgian-caramelized-syrup-now-available-in-america/#comment-23083 Sun, 07 Oct 2007 16:40:32 +0000 http://www.brewlikeamonk.com/2006/04/24/belgian-caramelized-syrup-now-available-in-america/#comment-23083 The comments about needing more time to get the specifics on this product have proven to be true. I have a bottle from very early on that gives these specifications on the side: Color = 150 srm Extract = 1.010 per 1/4 cup (3 oz by weight) The B3 website now lists these parameters: Color: 80 SRM 1.0116 per 4 fluid ounces or 1/2 cup per gallon 1.031 per pound per gallon water I've had two old bottles around for some time planning on brewing a dubbel, which I'm finally getting around to. When I started calculating the recipe with the provided info things did no seem to jive right. I came here and went back to B3 and got the new info. The comments about needing more time to get the specifics on this product have proven to be true. I have a bottle from very early on that gives these specifications on the side:

Color = 150 srm
Extract = 1.010 per 1/4 cup (3 oz by weight)

The B3 website now lists these parameters:
Color: 80 SRM
1.0116 per 4 fluid ounces or 1/2 cup per gallon
1.031 per pound per gallon water

I’ve had two old bottles around for some time planning on brewing a dubbel, which I’m finally getting around to. When I started calculating the recipe with the provided info things did no seem to jive right. I came here and went back to B3 and got the new info.

]]> by: John http://www.brewlikeamonk.com/2006/04/24/belgian-caramelized-syrup-now-available-in-america/#comment-17063 Thu, 21 Jun 2007 16:36:57 +0000 http://www.brewlikeamonk.com/2006/04/24/belgian-caramelized-syrup-now-available-in-america/#comment-17063 I make my own caramelized sugar every time I brew. I tend to make invert sugar by adding a bit of acid (lemon juice most of the time) and caramelize it to the desired color. CAREFULLY ADD WATER to make it a syrup and add it to the fermenter. hope this helps I make my own caramelized sugar every time I brew. I tend to make invert sugar by adding a bit of acid (lemon juice most of the time) and caramelize it to the desired color. CAREFULLY ADD WATER to make it a syrup and add it to the fermenter.

hope this helps

]]> by: Skot http://www.brewlikeamonk.com/2006/04/24/belgian-caramelized-syrup-now-available-in-america/#comment-12501 Sun, 15 Apr 2007 22:53:31 +0000 http://www.brewlikeamonk.com/2006/04/24/belgian-caramelized-syrup-now-available-in-america/#comment-12501 I am aware that the kind of sugar in the Belgian Candi Dark Syrup is an extract of Beet sugar. Essentially it is Beet molasses, that is, all of the impurities left over in the centrifuge after processing. Has anyone had any experience in making thier own carmelized sugar for brewing? Particularly using cane sugar. Skot I am aware that the kind of sugar in the Belgian Candi Dark Syrup is an extract of Beet sugar. Essentially it is Beet molasses, that is, all of the impurities left over in the centrifuge after processing.

Has anyone had any experience in making thier own carmelized sugar for brewing? Particularly using cane sugar.

Skot

]]> by: Stan Hieronymus http://www.brewlikeamonk.com/2006/04/24/belgian-caramelized-syrup-now-available-in-america/#comment-974 Tue, 02 May 2006 15:33:06 +0000 http://www.brewlikeamonk.com/2006/04/24/belgian-caramelized-syrup-now-available-in-america/#comment-974 You need to think about two factors: - The addition to your OG. One quarter cup equals 1.010 SG per gallon. Remember that sugar routinely makes up about 15% of fermentables in Trappist beers, but that's both white (sucrose, plain) sugar and the dark sugar. - The color addition. This trickier. More input from brewers will help dial this number in better. Brian currently puts it at 150 SRM. That's not as much color addition as many claim for dark rocks, but it is more color than I've experienced while brewing. You need to think about two factors:

- The addition to your OG. One quarter cup equals 1.010 SG per gallon. Remember that sugar routinely makes up about 15% of fermentables in Trappist beers, but that’s both white (sucrose, plain) sugar and the dark sugar.

- The color addition. This trickier. More input from brewers will help dial this number in better. Brian currently puts it at 150 SRM. That’s not as much color addition as many claim for dark rocks, but it is more color than I’ve experienced while brewing.

]]> by: Nathan Collins http://www.brewlikeamonk.com/2006/04/24/belgian-caramelized-syrup-now-available-in-america/#comment-966 Mon, 01 May 2006 21:02:24 +0000 http://www.brewlikeamonk.com/2006/04/24/belgian-caramelized-syrup-now-available-in-america/#comment-966 So, how does one substitute the new syrup in a recipe that calls for the rock candy? Is it pound for pound? Thank you. So, how does one substitute the new syrup in a recipe that calls for the rock candy? Is it pound for pound? Thank you.

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