Newest Threads

**Jaybird** · 09-24-2007, 09:55 PM

I read an artical on how to make your own candi sugar. @ http://www.franklinbrew.org/brewinfo/candi_sugar.html and in the artical it mentioned the fermentiablity of the sugar is limited so I would want to add the equivalent amount of white sugar to achieve the same weight of candi sugar called for in the recipe. this kind of confused me maybe you all can make heads or tails of it. So lets just say my 10 gal recipe calles for 2# of Belgian candi sugar should I add another 2# of white sugar??
Cheers
JJ

**the_bird** · 09-24-2007, 10:11 PM

From what I've read/heard, Candi Sugar (the rocks) adds little more than plain white sugar would. Highly fermentable, not a lot of added flavor. Not a traditional ingredient to Belgian brews, more a bastardization.

This stuff, on the other hand, is supposed to be the real deal:

Quote:

This sugar syrup is essential for brewing dark Belgian beers, giving more color and caramelized flavor than dark candi rock sugar. Rated at 150 SRM, but will deliver closer to 80 SRM; use 1/4 to 1 cup per 5 gallons. Contains 16 fluid oz.

IIRC, this is the stuff that's not fully fermentable, the rocks are essentially 100% fermentable and leave little residual flavor. Pretty sure it was in "Brew Like A Monk" I was reading about a lot of pro brewers moving away from the rocks, as they are a very expensive way of adding very little more than gravity points.

Two caveats:

T'aint tried it myself, and the Belgian I just bottle today, using the rocks, well, it

It's not currently available, at least at Northern Brewer.

**DeathBrewer** · 09-24-2007, 10:30 PM

yeah, everything i've read says candi sugar is bull...just expensive rock candy that isn't traditionally used in belgian brewing.

**Jaybird** · 09-24-2007, 10:52 PM

OK so if the rock candi is not worth the $$ then should I make some Belgian candi syrup?? and that makes total sence to me.. so that being said do I add more sugar to make up for the unfermentiables in the syrup??? and if I have Belgain rock candi sugar on hand use it instead of the white stuff with the syrup?
JJ

Brewsmith · 09-24-2007, 10:58 PM

Quote:

Originally Posted by the_bird

From what I've read/heard, Candi Sugar (the rocks) adds little more than plain white sugar would. Highly fermentable, not a lot of added flavor. Not a traditional ingredient to Belgian brews, more a bastardization.

This stuff, on the other hand, is supposed to be the real deal:

I've used the syrup and love it.

**Jaybird** · 09-24-2007, 11:08 PM

Quote:

Originally Posted by Brewsmith

I've used the syrup and love it.

Do you add some sugar to make up for the lost fermentables in the syrup?
JJ

mr x · 09-24-2007, 11:48 PM

Quote:

Originally Posted by Jaybird

OK so if the rock candi is not worth the $$ then should I make some Belgian candi syrup?? and that makes total sence to me.. so that being said do I add more sugar to make up for the unfermentiables in the syrup??? and if I have Belgain rock candi sugar on hand use it instead of the white stuff with the syrup?
JJ

If you are needing Clear Candi, just use cane sugar.

Brewsmith · 09-25-2007, 12:31 AM

Quote:

Originally Posted by Jaybird

Do you add some sugar to make up for the lost fermentables in the syrup?
JJ

No, I just added the entire container of the syrup.

**the_bird** · 09-25-2007, 12:40 AM

I've got to imagine that syrup's still MOSTLY fermentable. Unless you're using huge quantities, I can't imagine it would be noticable if it was 95% or 80% fermentable. You don't use that stuff for a terribly large percentage.

**Jaybird** · 09-25-2007, 01:10 AM

Quote:

Originally Posted by the_bird

I've got to imagine that syrup's still MOSTLY fermentable. Unless you're using huge quantities, I can't imagine it would be noticable if it was 95% or 80% fermentable. You don't use that stuff for a terribly large percentage.

Ya I guess your right 1 to 2 # per batch ( 10 gal ) I will probably use 2.5 # in a 12 gallon batch. maybe I will add 10 to 15 % extra of the candi sugar to make up the lost fermentiables. I think I am going to make some of the syrup and use it in my next brew and it will be my first attempt at a belgian wish me luck
cheers
JJ