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Old 10-02-2007, 01:52 PM   #1
smoke76's Avatar
Jun 2007
Wilmington, DE
Posts: 91

I'm about to make the leap to AG and doing more experimenting. What flavor/profile does Belguim Candy Sugar give to the brew and when is it added typicly?

Planning: Root Beer, (for nefew)
Primary 1: Apfelwien
Primary 2: American Porter
Primary 3: Chimay Clone
Secondary 1: AIR
Secondary 2: AIR
Bottled: Apfelwine, Orange Hefe (the nastiest brew I have ever tasted!!)
Drinking: Belgium Whit (home Brew)
Smoking:Camacho Triple Maduro

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Old 10-02-2007, 01:53 PM   #2
Ó Flannagáin
Registered User
Jan 2007
Wichita Falls, Tx
Posts: 2,998
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I'm pretty sure candi sugar just thins the body, ups the ABV. I could be wrong though. I just used it for the first time and I won't be drinking that brew for another 3 or 4 months.

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Old 10-03-2007, 03:03 AM   #3
z987k's Avatar
Feb 2007
Posts: 3,518
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I couldn't tell a difference when I used it. I think it's just sucrose, so in other words expensive sugar. I think it's made from sugar beats rather than sugar cane though.

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Old 10-03-2007, 03:10 AM   #4
Maniacally Malty
DeathBrewer's Avatar
Apr 2007
Oakland, CA
Posts: 21,790
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I've heard the Belgian Candi Syrup will add flavor and color, but the candy sugar just ferments out and leaves you with more alcohol. and it's a very expensive way to do it.
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Old 10-03-2007, 09:43 PM   #5
nudge, nudge, wink, wink
DraconianHand's Avatar
Mar 2007
Posts: 491
Liked 1 Times on 1 Posts

I believe if you search HBT or look in Brew Like A Monk you will find that Candi Sugar is just regular sugar in big chunks. I have also seen that the Belgian sugar may be made (or was made) from beets.

In BLAM it indicates that Candi Sugar is usually a liquid that has been carmalized to a degree and it is that caramalization that contributes flavor to a beer.
MATT - 65g in 2k8
3rd Circle Brewery

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