Brewing with Belgian sugar candy

I keep seeing Belgian sugar candy when i go to get my supplies. Being fairely new to brewing and haveing never used it before im looking for advise on what types of beer and when to use it. Is it just for flavoing?

 

It's used mostly in higher gravity belgian ales, to boost the alcohol content without adding more body. There are light and dark versions too so it probably contributes more to the color than the flavor.

 

Thx 29. Now is it applied at mash or during fermintation, or could you put it in at secondary?

 

Boil kettle.

 

But, check this thread out too.

http://www.homebrewtalk.com/f12/belgian-candi-sugar-272387/

 

You could put it in secondary... I guess. But yeast probably have a hard time with huge chunks of sugar like that. I think they prefer it to be dissolved, so for the most part you want to add it during the boil.

If you're making a really big beer you might want to make sugar additions during fermentation but either way you would want to dissolve it in some boiled water or wort first.

 

Yeah it's better in syrup form. You can either buy it that way or melt it down yourself.