Dark Candi Sugar and Residual Alkalinity

Discussion in 'General Brewing Discussions' started by Gökenöl, Jul 11, 2017.

  1. Gökenöl

    Gökenöl New Member

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    Should dark candi sugar really increase the Residual Alkalinity calculation (as CaCO3 ppm) (Palmer)?
    I thought it wouldn't affect the grist pH properties despite increasing the SRM.
    Thoughts?
     
  2. Nosybear

    Nosybear Well-Known Member

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    No. Well, actually, marginally as there may be a bit of calcium and magnesium if you're really using the by-products of sugar production as candi syrup but the invert syrup I make has none. To calculate your RA, you'll have to leave the color contribution of the candi syrup out, otherwise, it will distort the acidity of the mash.
     
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  3. Gökenöl

    Gökenöl New Member

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    As I thought. Thanks!
     

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