smoke76

Recipes 

I'm about to make the leap to AG and doing more experimenting. What flavor/profile does Belguim Candy Sugar give to the brew and when is it added typicly?

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www.herfbros.com

Planning: Root Beer, (for nefew)
Primary 1: Apfelwien
Primary 2: American Porter
Primary 3: Chimay Clone
Secondary 1: AIR
Secondary 2: AIR
Bottled: Apfelwine, Orange Hefe (the nastiest brew I have ever tasted!!)
Drinking: Belgium Whit (home Brew)
Smoking:Camacho Triple Maduro

Ó Flannagáin

Recipes 

I'm pretty sure candi sugar just thins the body, ups the ABV. I could be wrong though. I just used it for the first time and I won't be drinking that brew for another 3 or 4 months.

z987k

Recipes 

I couldn't tell a difference when I used it. I think it's just sucrose, so in other words expensive sugar. I think it's made from sugar beats rather than sugar cane though.

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Beer Style Guidelines - Kaiser's Brewing Experiments - American Society of Brewing Chemists - Journal of the Institute of Brewing

DeathBrewer

Recipes 

I've heard the Belgian Candi Syrup will add flavor and color, but the candy sugar just ferments out and leaves you with more alcohol. and it's a very expensive way to do it.

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Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

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DraconianHand

Recipes 

I believe if you search HBT or look in Brew Like A Monk you will find that Candi Sugar is just regular sugar in big chunks. I have also seen that the Belgian sugar may be made (or was made) from beets.

In BLAM it indicates that Candi Sugar is usually a liquid that has been carmalized to a degree and it is that caramalization that contributes flavor to a beer.

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MATT - 65g in 2k8
3rd Circle Brewery

Ferminatin' - Route 666 Pale Ale
Figurin' to do - Oatmeal Stout, Gueuze, Belgian Blonde, Mild, English Pale Ale, Weizenbock