Post Number: 625
Posted From: 188.8.131.52
|Posted on Tuesday, February 09, 2010 - 06:00 pm: ||
I was experimenting with making my own belgian candy sugar in recent months and found a another source for some tips of carmelizing sugars.
Candi Syrup Tips from May Episode Basic Brewing with Joshua Smith. These are his steps for others interested.
1 1/2 tsp Diammonium Phosphate (DAP) (yeast nutrient) Increase quantity as you increase temp
1 cup water
2 lbs table sugar
(for cooling 1+ cup water)
- Disolve yeast nutrient into the water
- Add it to a thick bottomed sauce pan.
- Add the sugar (no stiring should be necessary)
- Heat on Medium to ~ 270F which gives you a carmel flavor) More than 290F may burn
- Add 1 cup water to slow cooking and stop the darkening (be careful because it will boil and spatter)
- Heat back up to 240F to reach the soft ball stage to get syrup.
- Cool in a water bath or pour into warmed mason jars.
Has anyone played with this method of carmelization? (Millard reaction)
Post Number: 6042
Posted From: 184.108.40.206
|Posted on Tuesday, February 09, 2010 - 08:29 pm: ||
Its a bit more complicated than what I do, but that essentially covers the process.
I just add the DAP to the sugar in the sauce pan, stir in enough water until it forms a thick syrup, heat it over medium, and take it off the burner when it gets the right color (amber = good, brown = too much heat). Then I go and add to the ale I'm brewing (I do it at the end of the boil).
Post Number: 2899
Posted From: 220.127.116.11
|Posted on Tuesday, February 09, 2010 - 08:54 pm: ||
I don't think heating sugar and water is technically producing any Maillard reactions (requires amino acid) and is simply carmelization, but then I haven't studied chemistry since....
I usually just boil some wort down until it thickens, and then add back to the boil.