This is a short post just now until I do my next brew preparation, when I will fill it out in more detail on the steps that work for me.
There were two articles that I originally used to get to my recipe. The first, I can no longer find on the web. It was “Nick’s Beer is here, how to make your own Candi Syrup” and the other was Candy Syrup the Right way (Hint – We’ve been doing it Wrong!).
They did appear to contradict each other (to my untrained eye) with respect to the use of acid in the recipe and I ended up going with a derivative of the “Nick’s Beer” article.
To make syrup from 1Kg of sugar, I use :-
1Kg Light Demerara sugar or white granulated sugar - boil it for longer if you use white sugar 3 tsp of treacle or slightly less of molasses (to taste) 2.5 tsp of yeast nutrient - I use the Wyeast nutrient when I have it 0.5 tsp of Slaked Lime - I use the green stuff in the picture below - A long wooden spoon - A deep stock pan - An oven gauntlet - A sugar thermometer
I’ll populate this with more pictures and steps later, but essentially I follow the timeline in the last column of Nick’s experiment (link here again)
- 40 minute boil for a dark syrup
- 20 mins for amber, no nutrient or treacle for amber