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Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

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I just really like the work levifunk is doing!

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Author Replies
Dave I
03/28/06 04:05 PM  
Favorite Sugar(s) . . .
What sugars do you guys use, and what do you think they add that is different from other sugars?

I read one of you used date sugar; that intrigued me as I have no idea what that would add or what other sugars are out there that I don't know about. Feel free to enlighten me.

-Cheers

N8
03/28/06 05:29 PM  
Re: Favorite Sugar(s) . . .
Dave, if you're talking about the date beer I make, it's a date syrup that I use like an extract. A very unique and tasty beer. I need to make another batch, actually. i'm out of it now.

I typically use table sugar and brown sugar. but I recently was given about 30 lbs of each dark and white belgian candi sugar. So I'll be using those when it calls for sugar. There are as many sugars as there ae malts, just about. I'm sure each one has it's own taste profile. I haven't used that many, but have tasted quite a few homebrews that had various different sugars in them. There is a dark English sugar that is really tasty in Old ales, and the like that a friend used. i just can't remember the name right now.

Eric K
03/28/06 06:12 PM  
Re: Favorite Sugar(s) . . .
Hmmm, dark English sugar....Lyles Golden syrup or Lyles Black Treacle? Great in Scottish ales!
SteveG
03/28/06 06:40 PM  
Re: Favorite Sugar(s) . . .
Another vote for Lyles Golden. I use it in barley wine and triple. Absolutely love the stuff. Last triple was 1/2 candi sugar and 1/2 Lyles.
N8
03/28/06 07:49 PM  
Re: Favorite Sugar(s) . . .
Nope not the Lyles syrup, but they are loverly. Found Lyles golden at a local market for $2. Yes, i stocked up. Now to find treacle.

I'll find out the name of the sugar I'm refering to and post it.

Sean Paxton
03/28/06 08:49 PM  
Re: Favorite Sugar(s) . . .
I have brewed with date sugar, which is basically dehydrated dates that have been grinded down to sugar size pieces. I used it in a Rochefort 10 clone to maximize the date/fig flavors. I used it in the mash, to get the most out of it, but not to boil it and make the final product gummy.

I also have used Piloncillo (unrefined sugar from Mexico) in my mexican dubbel. And I used a brown sugar candi from an asian market. All add more complexity to any brew.

But I feel you need to be careful as to what sugar you use with which style.

I have wanted to try brewing wiht the Lyles Golden syrup for awhile. That and maybe a maple syrup...

Cheers,

Sean

N8
03/29/06 12:08 AM  
Re: Favorite Sugar(s) . . .
Here is a link to the Billington's sugar:

http://www.billingtons.co.uk/home/products/unrefined-range

The muscavado, demara, and molasses sugars were used. He said he won't touch regular brown sugar now. The molasses sugar has incredible flavor.

N8
03/29/06 12:44 AM  
Re: Favorite Sugar(s) . . .
BTW; these sugars were found at a local market called Market of Choice. Very similar to a Whole Foods type thing, but not a chain, FWIW.
Al B
03/29/06 07:26 AM  
Re: Favorite Sugar(s) . . .
I've used the Piloncillo or Panela sugar as well. But lately I have been carmelizing Indian Palm sugar called jaggery. Tastes like a sugar-daddy. I've used (in small quantities for an old ale) "burnt" sugar syrup I found in a Carribean store. Treacle is very good for Old ales too.

(just ordered some of the Belgian dark candi syrup)

Dave I
03/29/06 09:38 AM  
Re: Favorite Sugar(s) . . .
Al B, what does Jaggery add to the beer once it's fermented, (either straight out of the bag or after you've caramelized it)?

N8 & Sean, how much Date sugar (or extract) do you add for a nice figgy flavor? Sounds great!

My only sugar experience has been with dark brown sugar. I added too much to an Old Ale and it's just mellowed out to be a very nice beer (now that the keg's almost cashed), but I don't know if I'd use regular brown sugar or molasses in beer again. I like it better in baking. Treacle or Turbinado might be a different story . . .

I'll be ordering Belgian Dark Candi Syrup very soon as well.

-Cheers

Al B
03/29/06 11:06 AM  
Re: Favorite Sugar(s) . . .
The Jaggery lends a little candy-caramel taste since its unrefined. Straight up, its sort of buttery, but not diacetyl like - more nutty I think. Carmelized adds more caramel tones.

Treacle has some Molasses in it, if I remember right , its a blend of invert sugar, molasses, and cane - very dark.

Eric K
03/29/06 11:59 AM  
Re: Favorite Sugar(s) . . .
Has anyone tried cane syrup or molasses syrup?

http://waltonfeed.com/grain/faqs/iid3.html

Links on making cane syrup (very interesting):

http://www.syrupmakers.com/freeman/

http://www.southernmatters.com/sugarcane/bulletins/cane_syrup.pdf

I've heard that maple syrup is fantastic in a porter. Also adding raw maple sap to the boil kettle will create a really dry, earthy beer. Anyone Northeaster's here willing to give this a try? Spring is almost upon us.

FYI: turbinado sugar is also called: Whole Sugar, Jaggery (Jaggary), Gur, Raspadura, Panela, Piloncillo, Panocha or Penuche. In India is called Gur-Jaggery.

Al B
03/29/06 01:01 PM  
Re: Favorite Sugar(s) . . .
I have used STEENS cane syrup from New Orleans once, but its even better in a bourbon sauce over bread pudding.

Its good for old ales too, brown ales/dubbels probably.

Similiar to dark candi sugar.

I'm going with a small batch of a Sam Adams clone "Triple Bock" kinda thing with Maple syrup. Equivalent to 2.25# for a 5gal batch.

Chet
03/29/06 03:04 PM  
Re: Favorite Sugar(s) . . .
I've played alot with different sugars; after reading Moshers book, I started exploring the ethnic groceries in my area. Following are the ones I've tried (origin point as well - some may be made in other places as well),and my impressions of each. YMMW!

Demara/Turbinado - light brown cane sugar, U.S. Came as granulated loose sugar in a box. Not a big "character" sugar, more complex than the bleached white stuff. Little to no color contribution.

Muscovado - Dark brown cane sugar from Barbados. Came in a 10 to 12 oz. square block. Much more character and color than Demara/Turbinado. Very rich sweet molasses character. Lots of color/character contribution.

Piloncillo - Medium brown cane sugar from Mexico. Came in a 12 to 18 oz. bag of small cone shapes (like little fez hats). Darker than D/T, not as dark as muscovado. Earthy and not as richly sweet as the muscovado. Fair bit of color/character contribution.

Panocha - Very dark cane sugar from the Phillipines. Came in a bag of 2 (approx. 8 oz. ea.) rounded disc shapes. Much darker than piloncillo, not as earthy - very rich molasses/carmel sweetness - but different than the muscovado, which is perhaps a little "cleaner" in taste - perhaps not as many impurities? Ton of color/character contribution.

Palm sugar - very light, creamy sugar from Thailand, made from palms (as opposed to sugar cane). Came in flat disc shapes - one time 2 larger pieces @ about 8 oz. ea, the next in smaller discs about 2 oz. each.) Somewhat buttery sweetness. No color contribution, some character (mouthfeel mainly) contribution

Gula Jawa - a very dark brown palm sugar from Indonesia. Creamy rich molasses/buttery carmel flavor. Came in a 12oz. roll. Extremely rich, very sweet, though not like pure cane sugar - creamier (if that makes sense...). Ton of color/character contribution.

Jaggery/Gur - Butterscotch colored palm sugar from India. Came in a large 2# cone shape (like a fez hat). Creamy sweet, nut buttery (as Al B alluded too), interesting earthy character. Very light color contribution, fair bit of character contribution.

Chinese yellow lump candy - Hard yellow crystallized rock candy from China. Came in a 14 oz. box of various size chunks. Sugar sweet with a light honey character which came through very nicely in a blonde ale. Very little color contribution (bit of yellow, perhaps), honey like aroma was noticable.

They are very different sugars, in many ways - and in more than name alone.

In addition to using all of these in beers, I brought them all to a brewclub meeting for a "sugar" tasting; highly recommended experience! The club felt the panocha was most intense, fwiw...

SteveG
04/14/06 12:39 PM  
Here's a new one!
On the test front, there is a new kind of sugar close to hitting the streets - a type of candi sugar. Here's what I know about is...

Take white beet sugar and boil. Keep boiling and then cool fast. During cooling rock sugar(our rock sugar) is formed. Remove the rocks and you have a thick black syrup. Take that syrup and centrifuge it to remove tiny crystals. Separate the tiny crystals into brown and blonde. There you have it. Brown and blond "moist candi sugar". Stan Hieronymus has appearently been talking about this, and some will be hitting US soil in a week or less. FYI

Chet
04/14/06 05:12 PM  
Re: Favorite Sugar(s) . . .
Steve, is this different than the candy syrup we've used for the swap?
SteveG
04/15/06 06:58 AM  
Re: Favorite Sugar(s) . . .
Oh yeah. This one isn't liquid. Bryan emailed about this, it's another of his projects.
Chet
04/15/06 09:59 AM  
Re: Favorite Sugar(s) . . .
Cool, I got the email...guess more experimenting is in order this summer! Tripel & Golden Strong for the blonde sugar, certainly...
Dark Candi
04/15/06 11:33 AM  
Re: Favorite Sugar(s) . . .
Yes, a new project.

I tasted a small sample two months ago and they has some nice differences over the syrup. Anyway, a pallet of each has just come thorugh customs with a new syrup shipment and so I will send samples to everyone on the syrup swap. You can decide what you think should be done. I will ship samples on tuesday, and post some more detailed information.

Mykel Obvious
04/15/06 11:04 PM  
Re: Favorite Sugar(s) . . .
Brian,

I sent you an e-mail tonight about the candi syrup... I am very interested in purchasing some... and I would like to buy some of the "moist candi sugar" as well... I'm in a VERY Belgian phase of my brewing right now LOL... I might have several other guys who want some as well, I'm in 2 local brew clubs and several of us love Belgian brews of all sorts (I just started my first Sour ale... it will be a Bruin done in a Red style as I did NOT get any red coloration in my wort ::sigh::)

anyway, let me know about the sugar and syrup (Mykel dot Obvious at comcast dot net)

Thanks in advance,

Mykel Obvious

Huntsville, Alabama

Zeratulss
11/12/07 05:04 PM  
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And how you feel? Sorry bad English.

Mymnsyncner
11/13/07 10:12 AM  
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11/14/07 08:08 AM  
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