I added 2 pounds of Hard Candi sugar to a recent brew and am trying to figure out the abv in Beersmith. The extract potential for the Candi sugars is 36ppg, where all the other dry sugars is 46ppg. Is the Candi sugar listed in beersmith a syrup? Or is there some other reason why Candi sugar is less fermentable than say, raw brown sugar?
If it is a syrup, and I made my own rock candi, can I just use 44-46 ppg as a guesstimate for the extract yield?
Thanks in advance
Turn up the good, turn down the suck!