"Carmelizing sugar"

OkieDokie · Posted: Mon Dec 16, 2013 10:36 pm Post subject: "Carmelizing sugar"

I have seen a couple of recipes that mention "Carmelize sugar in kettle prior to runoff". What does that mean? And is it similar to carmelizing sugar in cooking? Do you add brown sugar to the BK before you transfer wort? Please advise. Thanks.

Kevin59 · Posted: Wed Dec 18, 2013 3:56 am Post subject:

From what little I've found on this it sounds like it's better suited to gas brewing setups??? For example one recipe I found described using the first gallon of runoff in the BK and boiling it down to 3 cups, and then finish lautering. With our electric setups that's not doable at that volume, so maybe collecting a gallon and boiling on the kitchen stove in a 2-3 gallon pot would be an option? You could do that while the sparge continues on your e-brewery.

You wouldn't by chance be looking to do a Dogfish Head Indian Brown Ale?

OkieDokie · Posted: Wed Dec 18, 2013 1:07 pm Post subject:

You nailed it! that is totally what i was wanting to do. I did their 90-min IPA and that one is awesome, so I figured I'd stick with a winner. Like you mentioned, I guess I could just carmelize the sugar on the stove top like you would do it if you were cooking something and then put it in BK.

Kevin59 · Posted: Wed Dec 18, 2013 2:55 pm Post subject:

That one's also on my want-to-do list. I try to keep bottles on hand at home. You'll have to let me know how the clone recipe works out! Mug

OkieDokie · Posted: Wed Dec 18, 2013 3:14 pm Post subject:

Will do. In the directions for that it says to "caramelize sugar prior to runoff". then Mash at 152. Does that mean add caramelized sugar to MLT or to BK?

Kevin59 · Posted: Wed Dec 18, 2013 3:30 pm Post subject:

Good question! I think I'd carmelize the brown suger on the stovetop and add it to the BK before sparging. Otherwise it would seem you'd stand to lose a good portion if it was added to the MLT.

OkieDokie · Posted: Wed Dec 18, 2013 3:56 pm Post subject:

Good point! I'll try it that way and report back. I think tomorrow is brew day for this one if i can put together all the ingredients and my Honey-Do List isn't too demanding.

OkieDokie · Posted: Wed Dec 18, 2013 5:00 pm Post subject:

Back to the point of Dogfish Head Indian Brown Ale, I put the numbers into Brewer's Friend program and it doesn't fit the category of a Brown Ale. ABV is way too high and the color and IBU are way low. Just wondering if this one falls into a different category?

OkieDokie · Posted: Wed Dec 18, 2013 5:04 pm Post subject:

It fits more of a Strong Scottish Ale profile, we'll see

ELA · Joined: 21 Mar 2013 Posts: 29 Location: Woodbridge, VA

Okie - I haven't tried this yet, but SWMBO used to be a pastry chef, and she says this info looks spot on. It's also called invert sugar, which breaks the physical bond between sucrose (table sugar) into fructose and glucose, which makes it much easier for your yeast to feast on. You can make your candi sugar days in advance, and on slide 20 it shows his color results at different temps. Have fun, and please let us know your results! Mug

http://www.slideshare.net/mezzoblue/everything-i-know-about-belgian-candi-syrup-i-learned-from-homebrewtalkcom-9448692

OkieDokie · Posted: Fri Dec 20, 2013 4:43 pm Post subject:

After watching the Slideshow, it got me thinking about Belgian Candi Sugar at the local brew shop. Why couldn't I just use that instead of caramelizing my own? Is that a different product?

ELA · Joined: 21 Mar 2013 Posts: 29 Location: Woodbridge, VA

I think it's the same stuff. Funny - I got to looking at the Belgian Candi Sugar at the LHBS and thought, Why couldn't I just carmelize my own Thumbs Up

huaco · Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas

Kevin59 · Posted: Fri Dec 20, 2013 5:59 pm Post subject:

Fejj · Joined: 10 Jun 2013 Posts: 213 Location: North Shore, MA

Ozarks Mountain Brew · Posted: Sat Dec 21, 2013 2:52 am Post subject:

I think brown sugar will work but here's a link on how to make it

http://www.ifood.tv/blog/how-to-caramelize-sugar-in-the-microwave

keep in mind that different sugars added to any recipe might change the gravity and or the mouth feel, candied being the highest and table being the lowest

ELA · Joined: 21 Mar 2013 Posts: 29 Location: Woodbridge, VA

Brown sugar is made from white sugar and molasses, and I'd be concerned about that flavor coming through as it's quite distinctive.

Ozarks Mountain Brew · Posted: Sun Dec 22, 2013 3:25 pm Post subject:

if the beer ferments correctly the yeast eats all sugar added no matter what it is, the only difference is the mouth feel if enough is added so really anything will work, some yeast like certain sugars more than others and will up the alcohol or dry the beer taste out a bit, that is under perfect conditions, I wouldn't worry too much Ive used every sugar I can get my hands on and never tasted any difference accept for splenda

Holter · Joined: 07 Oct 2011 Posts: 221 Location: Los Angeles, Ca