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OK, so we mash the beetroot juice with some galaxy malt first...

I'd be looking to mash the entire beetroot- puree'd. It is quite a starchy veg, so you'd get something. The flavour would be 'unique.'

To get sucrose out of a beet, you need to juice it, then boil the liquid down. You get this weird brown sludge.

sugar beet and beetroot are the same family, but not that similar...

KEG wrote:sugar beet and beetroot are the same family, but not that similar...

OK, I need to get out more... I hadn't ever spared a thought to non-tropical sugar sources. I might mash with a swede or something similar one day.

Candi sugar seems to be quite the HB panacea.

Pumpkin works well in the mash. So does casava.

Bizier wrote: So... What are the thoughts on fresh beetroot juice + cane sugar in a pressure cooker with water and lemon, open boil later to evaporate down?

I think you'll find sugar beets are a different plant to the red thing you get in a tin or from the grocer. There are a whole family of related plants including those two, turnips, swedes, and so forth.

T.

I would do something like 50%dex and 50% fructose both of which are quite cheap at most good HBS, add dark brown sugar if you want colour. Don't worry about boiling it just dissolve it in a bit of hot water and chuck it in the kettle. The beets only contribute melanoidins which you can get from the dark brown sugar, I ho0nestly don't think you could tell the difference between the two.

If you want to do something like a Trippel try 80% pils malt, 10% dex, 10% fructose to 1.090 or so. 25-30 IBUs of Brewers Gold or Northern Brewer (no flavour additions). Ferment with your favourite belgian yeast and enjoy!

Bizier wrote:

Chris wrote:It requires a boiler vs a boil.

Kevnlis wrote:Real candi sugar is made from beets

So... What are the thoughts on fresh beetroot juice + cane sugar in a pressure cooker with water and lemon, open boil later to evaporate down?

I have never thought of vegetable beer... I think that sound I just heard was a paradigm dislodging itself.

A few of the Melbourne brewers had a root veg beer challenge where they had to make a brew using a given root veg in the mash as a source of starch.

Check out one of the results here: http://sillybeertricks.blogspot.com/200 ... weiss.html

I'm reading 'Brew Like a Monk' at the moment and it talks about the different sugars the Belgians use in their brews. From what I've read they do use sucrose in their brews as well as the candi.

I've been meaning to do an experiment where I would make a 1/2 batch of something neutral like a Belgian Blonde and then splitting the batch 3 ways and using dex, table sugar and clear candi and see what the actual differences are.

Cheers,

Tim

I've done the Invert many times.....cannot say whether it Inverts it as I am not a scientist.

If I was going to believe anyone, it would be the doc.

I have made the Toffee, that's basically what it looks like and tastes like before brewing...albeit darker depending on heat and time.... and I can honestly say it gives a different flavour to my beers. I used the Candy Thermo so it was nice and hot consistently with heaps of "acid".

I did a "Cupboard Cleaner" Lager with 2 KG of "Toffee", 1 KG LDM and a Tooheys Spec Lager (Cheap tin $3 something) with Saf Lager Yeast.....Tastes pretty good...Yep drinking it now.

Now before anyone runs downstairs/out the back to make this recipe, it's good, but not that good . 9/15 on the Boonie Scale.

Cheers

Boonie

PS Don't taste the Citrid Acid, I was tempted and my face screwed up like a cats bum