pava
Well-Known Member
I have a Chimay clone recipe that calls for 1.5lbs of Amber Candi Sugar. Yesterday was my shopping trip to the LHBS and for some reason I bought 1.5lbs of Amber Candi Syrup instead of the Sugare. So my questions are:
1. Can the Sugar and Syrup be used interchangeably.
2. If I can use the Syrup do I use the same amount of syrup as I would have used sugar (in this case 1.5lbs)
I have read a little bit about some of the differences and have also read that most authentic belgian beers use the syrup (not sure if this is accurate or just internet folly but it gave me hope that I could at least use the syrup).
As always, any insights will be greatly appreciated.
-pava
1. Can the Sugar and Syrup be used interchangeably.
2. If I can use the Syrup do I use the same amount of syrup as I would have used sugar (in this case 1.5lbs)
I have read a little bit about some of the differences and have also read that most authentic belgian beers use the syrup (not sure if this is accurate or just internet folly but it gave me hope that I could at least use the syrup).
As always, any insights will be greatly appreciated.
-pava