bell0347
Well-Known Member
Can light belgian candi sugar be used to replace cane sugar 1:1 in a recipe or is there a big difference in fermentability and taste? Should it be added early in boil or after? It would be used in formulating a dark belgian ale recipe I found in a book. I am going for a noticeable sweetness but not offensively sweet. Just right sweet! Recipe calls for 1lb. table sugar in the boil(I am assuming because there is nothing to the contrary).