CLASS IV CARAMEL FOR BELGIAN BEERS
Plain Karo syrup- I use 2 small bottles
9 grams ammonium phosphate-yeast nutrient. Can also use ammonium bicarbonate, found in Middle Eastern specialty shops, it is a leavening agent.
Stir to dissolve. Heat over medium-high heat till it starts to darken. Be careful of boil over, watch it!
Taste as you go by taking some drops out, let cool! It is extremely hot.
Once you get it to where you want, remove from heat. Usually takes about ½ hour to get where I want it for color and flavor. Carefully add cold water till it is thick syrup.
I chill in fridge overnight for next days brewing.
I have used this in Belgian dark beers instead of rocks, which technically is not what Belgian brewers use.
It is stable in beer. Cheers!
Greg, FOAM Secretary
Plain Karo syrup- I use 2 small bottles
9 grams ammonium phosphate-yeast nutrient. Can also use ammonium bicarbonate, found in Middle Eastern specialty shops, it is a leavening agent.
Stir to dissolve. Heat over medium-high heat till it starts to darken. Be careful of boil over, watch it!
Taste as you go by taking some drops out, let cool! It is extremely hot.
Once you get it to where you want, remove from heat. Usually takes about ½ hour to get where I want it for color and flavor. Carefully add cold water till it is thick syrup.
I chill in fridge overnight for next days brewing.
I have used this in Belgian dark beers instead of rocks, which technically is not what Belgian brewers use.
It is stable in beer. Cheers!
Greg, FOAM Secretary
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