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J187 · 10-31-2012, 03:15 PM

Quote:

Originally Posted by Unibrow

You can make candi sugar from sucrose as well - common white table sugar to be exact. It's more about breaking the sucrose down into simpler sugars so the yeast can easily convert it without imparting cider-like flavors.

Also, it can certainly impart color and flavor. Next time you make invert sugar, or see it at your LHBS, check out the difference in color between light and dark sugar. When I make it, it becomes deep amber red after about 20 minutes on the stove, and that will add more color the darker it becomes.

Also, because it's highly fermentable, it will add a very detectable amount of alcohol flavor + a little residual sweetness

Quote:

Originally Posted by Caveman3141

Strictly speaking, how much color and flavor depends on the degree of caramelization. Clear/blonde candi (that is, clear up to a slight yellow tint) adds almost no color to a brew. This is probably the type used in tripels.

Dark candi, on the other hand, has more than double the SRM of crystal 120 and can add a lot of darkness to a brew, depending on quantity (I'm guessing this is the type you'd want to use in a dark strong Belgian).

I take for granted he's talking about clear BCS... I doubt his IPA called for dark.

and at ~100% fermentability, I do not think it will add a great deal of taste, some, but not a lot.

Caveman3141 · 10-31-2012, 03:23 PM

Quote:

Originally Posted by J187

I take for granted he's talking about clear BCS... I doubt his IPA called for dark.

Aye, but I had two thoughts about it. The first is that Belgian IPA isn't a rigidly defined style by the BJCP and the OP may want a dark IPA for whatever reason (or may use a combination of clear, dark or in-between to reach the desired color).

Also, if the OP attempts to make his own and doesn't have any experience making candi (or candy, for that matter) and tries to do so without the proper equipment (candy thermometer) the result may end up darker than intended.

J187 · 10-31-2012, 03:28 PM

Quote:

Originally Posted by Caveman3141

Aye, but I had two thoughts about it. The first is that Belgian IPA isn't a rigidly defined style by the BJCP and the OP may want a dark IPA for whatever reason (or may use a combination of clear, dark or in-between to reach the desired color).

Also, if the OP attempts to make his own and doesn't have any experience making candi (or candy, for that matter) and tries to do so without the proper equipment (candy thermometer) the result may end up darker than intended.

Yea, one of those IPA kits - midwest maybe? Makes a pretty dark IPA.

I think I'd not only prefer to only make clear candi sugar, but I also think I'd only use clear candi Sugar - and grab my color elsewhere - from specialty grains. The color from Candi Sugar just seems so unpredictable compared to grains and I'd rather get a more complex flavor from special B and Dark Crystal and what not. I should make it next time I use it, it's pricey!!

ReverseApacheMaster · 10-31-2012, 04:08 PM

The dark syrup and rocks are very consistent products, they contribute a uniform color and flavor addition, just like any grain would. The clear stuff adds no flavor. It's just a white sugar syrup or crystalized version. There's no reason to buy that stuff. You can get the same effect by adding table sugar or corn sugar to your beer. It just dries it out (but by calling it Belgian candi sugar it makes you think you're getting some super-secret Belgian flavor in your beer). That's why it's in your IPA recipe, to take the place of the table or corn sugar you would add to a west coast IPA to dry it out.