Belgian IPA Candi sugar substitution

[Sibem]

I am planing on brewing a belgian IPA in a couple days. The recipe call for 1 1/2 lbs of candi sugar. I wanted to bring my own twist by replacing the candi sugar with maple syrup... Is anyone know if the substitution could be 1:1? I mean that if the recipe demand 1 1/2 lbs of candi sugar, I would simply put 1 1/2 lbs of maple syrup. I am not sure if the two sugars have the same "sugar coefficient"?? Any thoughts??

 

[jonmohno]

You use more maple for priming like5.5 oz per 5 gallon batch,vs candi sugar 3.7 oz and regular corn sugar 4 oz. If this gives you a percentage idea.

 

[erikpete18]

Beersmith says that maple syrup will give you 1.030 where candi sugar comes in at 1.036. From my math: (36*1.5)/30 = 1.8lbs of maple syrup. Not sure if their maple syrup reading is consistent, but if you wanted you could always toss a hydrometer in there and see what the reading is before adding it, otherwise that should give you a close approximation.

 

[Sibem]

Thanks a lot erikpete18 and jonmohno. Your both answers gave me good idea on where to direct my research. This belgian IPA partial mash will be my third brew. So, I am still learning.
So, thanks to jonmohno, I found out in some literature that we need to balance the fermentable. so the weight of candi sugar by percent solid by fermentability should be equal to weight of maple syrup by percent of solid of maple syrup and by its fermentability. Both have a fermentability of 100%. Rock candi sugar have a percentage of solid of 100% and the maple syrup is about 33% of water. So in that case I should substitute 2.2 lbs of maple syrup (1.5lbs / 0.67)

In the order hand if I use the yield in ppg of each sugar, I get more confuse. erikpete18 says the ppg contribution of 1 lbs of maple syrup is 30. Which seems to be right because after googleing, I found out the ppg of maple syrup to be 31. For candi sugar, it doesn't seem to have an agreement on the ppg. Some writer use a ppg of 46 and others 36. With a ppg of 36, ok we obtain 1.8 lbs. But for a ppg of 46, the maple syrup to susbstitute become 2.3 lbs, which is pretty much in line with the first method of calculation.

So, I guess that 2.2 lbs of maple syrup will be my target for this recipe. Let's see what happen.