Using sugar in brewing

Sugar Trivia

1. Sugars belongs to a group of organic compounds called carbohydrates, that means they contain carbon, hydrogen and oxygen in a certain molecular arrangement.

2. All living cellular organisms use sugar as a form of energy. Sugar contains approximately 1/3 the energy of an equivalent weight of gasoline.

3. The sugars brewers are primarily interested in are Maltose, Sucrose,Fructose and Glucose. Maltose comes from malted grain,sucrose primarily from sugar beets ,sugar cane or maple syrup. Fructose from fruit,honey and corn and glucose ,commonly called dextrose or corn sugar, obviously comes from corn.

4. Honey is primarily fructose and glucose. It does contain chemicals that inhibit fermentation. Honey Sugar Composition

5. Maple syrup is almost 90% sucrose the remaining sugar is usually glucose. It is already caramelized and the various colours define the degree of caramelization.  Maple Syrup Sugar Composition

6. Malt Extract is available in syrup and dried forms and it can be used to supplement or strengthen all grain beers.

7. Other forms of sugar include pomegranate molasses, date sugar, palm sugar and rice syrup.

   Making  Candi Syrup

   Common refined table sugar whether it be cane or beet sugar can be made into Candi Syrup. It is the lowest cost sugar.  All other common sugars can also be caramelised.   The equipment required is

   1. Dial Candy/Deep Fry Thermometer.
   2. Stainless steel pot with metal handle at least 1 litre in size
   3. Measuring cup.
   4. Digital scales.
   5. Heatproof stirrer.

      

       

    

   • Weight out 500 grams of table sugar. Put into stainless steel pot. Add 100 ml of water and heat on stove at high heat until all the sugar is dissolved.
   •  Clip thermometer to pot and reduce heat to a steady boil. Continue boiling until syrup begins to become golden.
   •  Heat oven to 300F and move pot to oven. Check temperature of syrup does not exceed 300F. Leave for as long desired. Syrup becomes red and then darkens after several hours. DO NOT ALLOW TEMP TO RISE ABOVE 350F or syrup will burn.
   • When desired colour is reached carefully add enough water to make runny syrup. Add water very slowly as it instantly boils. Hot sugar is way above boiling point and will burn the skin badly on contact. Wear safety glasses and keep pot at arms length when adding water.
   • Once the syrup is pourable transfer into small canning jar and seal. Allow to cool naturally. Fill the pot with hot water to clean out sugar syrup.

   Possible uses of syrup

The two obvious beer styles where caramel sugars are used is Belgian Style Strong Ales and British Style Ales. The recommended maximum for sugar is 10% by weight of the grist.  For those who prefer all malt beers it is still acceptable to take 1 to 2 litres of first runnings and make a dark syrup which can either be diluted to the current wort strength or added at concentrated strength to increase alcohol or flavour. Malt Extract can also be used to similar effect.

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