Sunday, February 17, 2013

Parisian Essence

Was doing a bit of research on an "antique" brewing ingredient, "Parisian Essence." Now, Parisian Essence is a Caramel type III food coloring and is frequently used in beer manufacture to control Beer Colour. What I wanted to know is how to spec it for use in a Brewing Program. Simple question, a coupe of hours of internet research later and a few beers and I have an answer:

Parisian Essence is a Caramel Class III (E1150c) product. The composition of Caramel III is more ore less as follows,

Composition: Plain ammonia caramel, Class III
Appearance: Dark brown viscous liquid
Odour: Characteristic odour
Analysis
Colour (EBC): [approx.] 33,000
pH: 5
Extract (litre°/kg): 245.1
Total Apparent Solids (%): 65.5
(source:http://www.murphyandson.co.uk/datasheets/tech_caramel.pdf)


So, to add this to a brewing program like Beersmith, I entered it as  "Grain" thus:
Name: Parisian Browning Essence, Origin: Australia, Type: Adjunct, Color: 33000 EBC, Potential: 1.046 SG, Max %: 0.1%, Inventory: 0.1 kg, Price: 17.00 €/kg. The tricky part was working out the Potential but somehow through various websites that I can't recall now, ended up with the above.

If you don't have access to Parisian Essence or some similar Browning additive, you can DIY it on your own. This seems to be the standard, 'go to' recipe getting around the net. I made this once before but didn't take the blackening far enough at.


Parisian Essence (source)
Preparation time: 15 to 30 minutes

Ingredients
1 cup sugar
1 cup hot water

Method
1. Melt 1 cup of sugar in a medium heavy saucepan, over a low heat.
2. Stir constantly until sugar is burnt black and smoky. Use of an exhaust fan is highly
recommended.
3. Remove from the heat and allow to cool a little.
4. Add 1 cup of hot water a drop at a time.
5. Be sure to add the hot water very slowly, to prevent spurting.
6. Continue adding the water until the syrup is smooth.
7. After all the water is added, stir again over low heat until the burnt sugar becomes a
thin dark liquid.
8. When cool, pour into a bottle.

Recipe Notes
Parisian essence will keep for years and the intense heat under which it is cooked destroys all
sweetness. A few drops will go a long way. Use this to darken gravy, fruit cakes and for staining
fabrics for various craft projects.


Until next time,
It's Your Shout, Mate!


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