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Old 04-09-2013, 02:15 AM   #1
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Default Candi syrup vs honey?

I was wondering what is better golden Belgium candi syrup or honey ? What are the + or - to using one or the other ? Also if the recipe is already going to make a high abv is one better than the other

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Old 04-09-2013, 03:46 AM   #2
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Belgium sugar is good. Honey isn't from Belgian. Table sugar is fine for high ABV.

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Old 04-09-2013, 04:03 AM   #3
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It really depends on what you want ... The two have completely different flavor profiles. Take the style of beer your making into account. Also, when you add them will impact the flavor. If you boil them 60 mins, the flavors will be less distinct than if they're added at knockout.

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Old 04-09-2013, 06:22 PM   #4
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What if its going into a blonde that is already going to hit 7.45 . It came with the syrup but my girlfriend wanted to try orange blossom honey instead will this make the beer too strong and overpower the taste with alcohol ? I can post the recipe

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Old 04-09-2013, 06:30 PM   #5
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Originally Posted by BostonianBrewer View Post
What if its going into a blonde that is already going to hit 7.45 . It came with the syrup but my girlfriend wanted to try orange blossom honey instead will this make the beer too strong and overpower the taste with alcohol ? I can post the recipe
Post your recipe. It will make it easier to make a recommendation for you.
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Old 04-09-2013, 07:08 PM   #6
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I brew a lot of Belgiums. Personally I have found using honey to be a waste. The subtle flavor & aromas go up with the CO2. For boosting ABV plain ole sugar is fine. If you are adventurous you can make your own candi sugar. I often do. It is simply a simple syrup that you allow to caramelize. Once it has reached the color you want shut off the heat. I allow it to cool a bit and add some water to keep it fluid it will harden otherwise. Making your own allows you to steep flavorings orange peel, any citrus peel, lavender, vanilla beans, berries, rose hips etc You get the idea. For a honey flavor use honey malt in the mash, partial mash or steep.

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Old 04-09-2013, 07:19 PM   #7
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I brewed a Belgium strong ale and used 2lbs candi sugar.
Then I did some reading and found that the comercial Belgium brewers use table sugar (which is much cheaper than candi sugar or syrup).

Also brewed the WH honey ale w/ 1lb honey at flameout. You get a subtle honey flavor which was the goal for this recipe.

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Old 04-09-2013, 07:27 PM   #8
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Quote:
Originally Posted by BostonianBrewer View Post
I was wondering what is better golden Belgium candi syrup or honey ? What are the + or - to using one or the other ? Also if the recipe is already going to make a high abv is one better than the other
Very different...

Honey is going to take a lot longer to ferment out, it is different type of sugar.

The taste will be different to...

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Old 04-09-2013, 07:42 PM   #9
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Originally Posted by BostonianBrewer View Post
I was wondering what is better golden Belgium candi syrup or honey ? What are the + or - to using one or the other ? Also if the recipe is already going to make a high abv is one better than the other
either will be fine to add to a high abv. i guess the candi is a lil better since its inverted. i've added 3lbs of honey during ferment to a BGSA with no issue tho

+ both add subtle complexities

- not much more than table sugar & cost much more

doesn't include honey, but check this out: http://www.themadfermentationist.com...t-tasting.html
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Old 04-09-2013, 08:56 PM   #10
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Thanks guys ! But you don't think the alcohol flavor will be over powering if I use honey seeing as it will make a stronger dry beer ?

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