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Old 11-10-2012, 08:07 PM   #1
Feb 2011
Qubec, Qubec
Posts: 93
Liked 1 Times on 1 Posts

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.


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Old 11-20-2012, 06:11 PM   #2
Nov 2012
Posts: 9

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.

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Old 11-20-2012, 07:02 PM   #3
Jun 2005
Eugene, OR
Posts: 4,896
Liked 696 Times on 501 Posts

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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