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Old 09-16-2008, 08:23 PM   #1
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Default quick question for the pros.

Hey guys, been reading a lot, and see people using brown/dark brown sugar. Is it regular baking sugar or is it candy sugar? I know the difference between regular sugar and candy sugar, but is "brown sugar" just normal sugar?

Thanks

B

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Old 09-16-2008, 08:26 PM   #2
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Brown sugar is sugar with molasses. That's what gives it the brown color. Find it on the same shelf as regular sugar in the grocery store.

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Old 09-16-2008, 08:33 PM   #3
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sweet! (sorry for the bad pun.)

B

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Old 09-16-2008, 09:23 PM   #4
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But get good quality brown sugar. There are some that are just white sugar cut with molasses that aren't as good.

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Old 09-16-2008, 09:26 PM   #5
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Candi Sugar is technically INVERTED sugar. Less chance of cider flavors, and marginally better fermentability.

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Old 09-16-2008, 10:31 PM   #6
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since I've made cider with it, I won't mind a bit more cidery flavor. Good to know about the inverse sugar.

B

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Old 09-16-2008, 10:38 PM   #7
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I want to point out one thing. Candy sugar is not the same thing as Candi sugar (with an "I"). Candy sugar is most often rock candy, which is a crytallized sugar not to be confused with Candi sugar which is inverted and then often carmelized to varying degrees for various purposes.

I did ask Randi Mosher about this topic. It seems that the Belgians indeed use straight sucrose for light styles such as a Tripel or Pale Ale. However the big differences come in with the carmelization. (this all being a side note to your question).

I would tend to use Brown Sugar with a cautious hand. Depending on the recipe (and the logic would dictate lighter styles would probably show the most pronounced form of what I am going to describe), you can sometimes really have the Molasses part cut through, so go easy keeping your addition down to around 5% or less I would guess is probably fairly safe.

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