Im planning on brewing a Belgian Abbey Treipel beer. The recipe calls for 1.5 lbs "Belgian clear candi sugar". I believe this is nothing but pure sucrose. My LHBS sells it in 1 llb packaged at $5.00 a lb which means a $10 outlay. Can't I just subtitute grocery store table sugar at a fraction of the cost? Sucrose is Sucrose. Right?
Sugar- Any difference?
- Thread starter davidkrau
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boo boo
Well-Known Member
I seen a article on the green board on how to make candy sugar using plain cane sugar but I can't seem to get it on a search. I'll keep trying for you.
https://www.homebrewtalk.com/showthread.php?t=8359&highlight=make+candi+belgian
Clear candy is just sucrose. Other candis have been caramelized.
Clear candy is just sucrose. Other candis have been caramelized.
dantodd
Well-Known Member
If you read the whole thread there is a bit of a question if the Belgians invert the sugar first. If I were brewing with sugar I'd go ahead and invert it first, even if the disaccharides will eventually ferment out the monosaccharides of a fully inverted sugar will definitely ferment fuller and faster. If you want to essentially boost ABV without adding introducing cidery/winey flavors I would recommend inverting. If you are looking for a sugar flavor then it will probably make less difference.
Either way you're better off using grocery store sugar to make whatever you are going to be brewing with.
Either way you're better off using grocery store sugar to make whatever you are going to be brewing with.
