Candi Syrup to Candi Sugar?

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fbaillargeon

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Hi, I'm willing to brew a caramel amber ale and a Tripel quite soon.

The thing is, the amber ale calls for candi sirup and the tripel candi sugar.

Is there a way to sub the sugar by sirup? I could then just make an extra amount of syrup.

Thanks!
 
If they're both Belgian sugars (i.e. made from beets and having the distinct Belgian candi flavor) the question only becomes matching the right amount of fermentables between solid and syrup. So, if I understand your question, the answer is yes. I believe Palmer has tables with the fermentables for candi syrup and for the hard candi sugar. Math will ensue.
 
Use table sugar for the tripel. That's what Belgian brewers do. Candi sugar is a ripoff anyway. The ppg for candi sugar and table sugar is the same so it's a 1:1 substitution. And I rally recommend you buy quality candi syrup, not make it. I have never tasted a homemade candi syrup that tastes like the real thing.
 

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