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The Brewing Forum • View topic - Dark sugar syrup

Dark sugar syrup

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Dark sugar syrup

Postby 5hats » Sun Mar 06, 2016 17:37

It turns out I'm not too lazy to make sugar syrup after all.

Get some sugar: this is the darkest sugar I could find in the shop, so-called 'Vollrohrzucker' ('whole cane sugar'). I'm not sure what the equivalent is in your supermarket. I had most of a bag left, and added a whole new bag, total 1.7kg.

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This is what it looks like dry:

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And this is what it looks like dissolved in 500ml of hot water:

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Once it's dissolved, add 2g of citric acid, then slowly bring it to the boil:

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It expands a lot while it's boiling. Make sure you're using a big pan, to allow plenty of headroom.

Keep the temperature at about 115 degrees (240 in old money).

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Keep an eye on it so it doesn't get too hot. Don't be tempted to cool it down with a splash of cold water because it will boil suddenly and spit superheated sugar in your face (so the internet tells me. I believe it).

Keep boiling. It will slowly darken.

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After about three hours or so it's probably dark enough, and the temperature is probably getting a bit high. Too high and it will burn.

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Take it off the heat when it's done. The colour changes substantially during the boiling. I took a sample every fifteen minutes after it was dissolved, but it's hard to take a good picture of it.

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After diluting it in order to i) stop it setting too much and ii) so I could get it off the pan I've got two litres of very dark syrup with about 800g of sugar per litre.

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Re: Dark sugar syrup

Postby mark1964 » Sun Mar 06, 2016 18:03

what was the overall cost as malt miller sells 1 litre bottles of dark candi syrup for just over £4

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Re: Dark sugar syrup

Postby cyclops » Sun Mar 06, 2016 18:14

Cost me about 50p to make 1 litre of syrup

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Re: Dark sugar syrup

Postby 5hats » Sun Mar 06, 2016 18:14

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Re: Dark sugar syrup

Postby Good Ed » Sun Mar 06, 2016 19:31

Looks the business to me, well done :thumb: how does it taste? and what are you going to brew with it.

One thing to bear in mind is the amount of fermentable sugar in your syrup if you are using it in recipe software. The sugar I used was SG1038 and then when 1kg was boiled and then topped up to final volume of 1L it was SG1026

Here's to the man who drinks strong ale,
and goes to bed quite mellow.
Lives as he ought to live,
and dies a jolly good fellow.
- Old English folk song
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Re: Dark sugar syrup

Postby 5hats » Sun Mar 06, 2016 19:42

It tastes great. Treacle, caramel, toffee. I don't know what it's going in yet, possibly a huge stout, possibly more mild. I'll have another look through Ron Pattinson's Mild and Porter books before I decide.
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Re: Dark sugar syrup

Postby 5hats » Wed Mar 09, 2016 16:02

Whitbread Double Brown looks like just the thing.

http://barclayperkins.blogspot.ch/2016/ ... ead_9.html
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Re: Dark sugar syrup

Postby Good Ed » Wed Mar 09, 2016 23:43


Here's to the man who drinks strong ale,
and goes to bed quite mellow.
Lives as he ought to live,
and dies a jolly good fellow.
- Old English folk song
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Re: Dark sugar syrup

Postby 5hats » Sat Mar 19, 2016 17:25

Let's see how it turns out.

viewtopic.php?f=5&t=9954

The rest I'll use in a big stout, based on 1890 Truman Imperial Stout from out the back of Ron's Porter! book.
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