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Old 07-03-2012, 01:51 PM   #1
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Default Help with Dark Candi Sugar in Recipes?

I plan on brewing a Rochefort 8 clone in the next few months. The recipe calls for Dark Candi Sugar (not syrup).

Is there a benefit of using dark candi vs. plain jane white table sugar?

Will the the dark candi impart a different/unique flavor over another sugar?

For those that have brewed a dark Belgian strong ale, have you used white sugar instead of the candi? If yes, what were the results?

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Old 07-03-2012, 01:57 PM   #2
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http://www.northernbrewer.com/shop/brewing/brewing-ingredients/sugars/belgian-candi-sugar/simplicity-candi-syrup-1-lb.html
A premium clear Belgian candi syrup made from beet sugar. Provides clean honey-like flavor to light Belgian Ales. Great for Tripels, Golden Strong ales, or anytime you're looking for increased drinkability and complexity. 0 SRM, 1.032 ppg.

http://www.northernbrewer.com/shop/brewing/brewing-ingredients/sugars/belgian-candi-sugar/d-45-candi-syrup-1-lb.html
This premium amber Belgian candi syrup is perfect for amber and brown Belgian ales. The syrup is made from beet sugar and has flavors of toffee, vanilla, and toasted bread. 45 SRM, 1.032 PPG.

http://www.northernbrewer.com/shop/brewing/brewing-ingredients/sugars/belgian-candi-sugar/d-90-candi-syrup-1-lb.html
D-90 is a versatile dark candi syrup made with pure beet sugar. This syrup creates an unmistakable and subtle chocolate back-palate, toffee, and toasted bread flavors.

http://www.northernbrewer.com/shop/brewing/brewing-ingredients/sugars/belgian-candi-sugar/d-180-candi-syrup-1-lb.html
This premium extra dark Belgian candi syrup is made from beet sugar and date sugar and has deep flavors of fresh ground coffee, dark fruit, and toasted bread. Perfect for use in dark Belgian ales. 180 SRM, 1.032 PPG.


http://joshthebrewmaster.wordpress.com/2010/11/27/how-to-make-belgian-candi-sugar/
Quote:
Belgian candi sugar is nothing more than a crystalized inverted sugar syrup existing as a mixture of glucose and fructose. Once created we can add it to our brews in order to promote fermentation by the yeast without the need to unnecessarily stress the complex biological and chemical processes. However, unlike using equal parts of the glucose and fructose monosaccharides belgian candi sugar is typically used in a solidified or syrup form which has been further treated to impart additional flavors and colors ranging from the lightest blondes to the darkest ambers.
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Old 07-03-2012, 02:07 PM   #3
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If I recall the only thing dark Candi sugar will add is color and alcohol. I'd look at another roquefort clone recipe that uses syrup and use the same weight of that instead. If you've ever tasted the rocks it is just sugar, but the syrups has all kinds of flavors with it.

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