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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Candi Sugar????
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Old 11-23-2009, 10:04 PM   #1
smmcdermott
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Default Candi Sugar????

Fairly new to brewing and have not used this ever...

Is this used to make a higher gravity without adding taste? If not, what is it used for?

Thanks.


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Old 11-23-2009, 10:05 PM   #2
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It does add flavor. It is commonly used in Belgian Ales.


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Old 11-23-2009, 10:06 PM   #3
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what kind of a flavor?
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Old 11-24-2009, 12:27 AM   #4
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It depends on the color. The darker the color, the more "carmel" flavor generally. There are a few threads about making Candi Sugar too. HERE is one.

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Old 11-24-2009, 12:34 AM   #5
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It contributes very little to the flavor unless using the darkest grade. Candi sugar is used primarily to raise the ABV of the beer without adding to the body of the beer. Sugar will dry the beer out, making it crisper.
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Old 11-24-2009, 02:06 AM   #6
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Brew Like a Monk and other resources suggest that even the dark solid "candi" sugar does not add much caramel flavor. They suggest that caramel syrup or caramelized sugar syrup of some kind (easy to make yourself) add much more of the caramel flavor, if that's what you wish.
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Old 11-24-2009, 02:10 PM   #7
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thank you guys. Any idea how much a pound of candi sugar would raise the ABV and when do you add it to the boil? Thanks.
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Old 11-24-2009, 02:19 PM   #8
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My experience with homemade candi syrup is that it adds LOTS of flavor. It also seems to have the effect of smoothing out the mouthfeel and adding a bit of creaminess.
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Old 11-24-2009, 02:25 PM   #9
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Hi McDermott - 1 lb of sugar is a lot for a five gallon batch. Beer recipes can be a little complicated -it's about balance, hitting the right targets for particular styles, etc. One of those variables is the ratio of fermentables in your wort, between base grains and adjuncts (sugar is an adjunct). Too much adjunct and your beer can become cidery, flavorless, or thin.

What recipe are you looking at doing?

When adding sugar to the boil, I do it at the end (final five minutes) to lessen the chance of carmelization or burning on the bottom of the boil pot.
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Old 11-24-2009, 02:29 PM   #10
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Pappers - not looking to do it in any [particular recipe or anytime soon for that matter, just curious as to how to use it and the effects. Thanks for the response.


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