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Old 10-02-2007, 01:52 PM   #1
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Default Candy Sugar

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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Old 10-02-2007, 01:53 PM   #2
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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.

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Old 10-03-2007, 03:03 AM   #3
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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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Old 10-03-2007, 03:10 AM   #4
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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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Old 10-03-2007, 09:43 PM   #5
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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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