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.

The recipe

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

Raja Chuna Calcium Hydroxide for sugar syrup recipe

Raja Chuna Calcium Hydroxide 100g

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

Related Posts


Infected Beer – Time to start again

After seeing no fermentation action at all on this peat smoked wee heavy, I was planning to kickstart it again with a WLP099 high tolerance yeast. I was worried that an infection might have set Read more…


Yeast Starter

Yesterday I started making a massive starter for my first brew of the year. I essentially followed the instructions in this link (but used liquid extract instead) –¬†Midwest Supplies 3 (454g) jars of malt extract Read more…


Beersmith on Ubuntu

Sorry if I am late to the party, but I was musing on whether I could run my copy of Beersmith 2 on Ubuntu with Wine and took another look at the download page. There’s Read more…