|The third attempt to dissolve the sugar – still
visible in the bottom of the jar. The original
sugar was somewhat darker than this.
This post is going to be a quickie – I’m brewing while doing chores, so there isn’t much time for me to write.
Its time for some summer beers, so on the docket today is a classical saison. Because I’m pressed for time I didn’t formulate my own recipe, and instead I am brewing this the “Shipwrecked Sainson” from HBT. No changes were made to the recipe, other than I’m using cultured Dupont Saison yeast and I once again made my own candi sugar – this time amber instead of dark.
If you’ve followed my older posts on homemade candi sugar (Posts 1, 2) you’ll know that the usual product of this process is a block of candi sugar. This time I tried to make a syrup by adding ~400ml of water (for 460g sugar) at the end of the process; but instead of a nice syrup I instead ended up with a jar of half syrup and half solid sugar – sugar which was almost impossible to re-dissolve. Instead of being a time saver, this has instead become a time-suck. It took a few rounds off adding boiling water and heating/scraping to get it all in the brew (picture to left).
Making the amber sugar was quite easy, and produced a product similar in flavour to pancake syrup, but without the butteriness. The process:
- 400g of sugar was dissolved in water and inverted, as per my prior posts
- After inversion the sugar was warmed to 135C and 15ml of 1M lye was added
- Within 1 or 2 minutes colour/flavour development hit the desired level.
- 400ml of water was added to make a syrup, which as mentioned above, failed miserably…