Golden Syrup Belgian Dubble?

[Asalpaws]

I would like to try some Belgian ale recipes can a tin of golden syrup be used to substitute the candy sugar? Also I have loads of Maris Otter is there going to be much noticeable difference between this and Belgian two row ? Cheers!

 

[zgoda]

I bet you'd not notice or the difference will be very subtle, in both cases, malt and syrup.

If i cann't get proper Belgian dark candi syrup, i'm using either no.2 invert or some dried fruits (raisins, figs, dates). The beers are always fine. Most of "Belgian character" comes from the yeast and that's the key.

 

[Darcey]

Golden syrup is an inverted sugar in the same sence that Belgian Candi is. You have to take in consideration the added water content of the Golden Syrup when making your recipe as is its not 100% sugar.

There is an excellent how to.. on here about making your own candi/inverted. I use dark candi for anything Belgianish and Gold Syrup for kits.

Most of "Belgian character" comes from the yeast and that's the key

:thumb: Get yourself some proper beligan yeast!

I cant comment on the gains as I just used MO for my tripel last time.

 

[Asalpaws]

Interesting that a lot of Golden Syrup is just water could always just add more. I added some honey to a Kolsh brew must say it didn't alter the taste as such. Belgian Yeast seems cool otherwise you might have to suspend brewing in weather like this!