Candi Sugar?

[HBKidJr]

After the success of my first brew, I've begun working on my second one. I decided to get a little experimental and put my own recipe together for the second one since I've learned quite a bit about hop varieties, grains, etc. My only question is this:

My first brew was from a kit, a Belgian IPA from Midwest. One of the ingredients was candi sugar. Why did I need it for my Belgian IPA, and why don't I appear to need it for my new recipe? I've plugged all the ingredients for the second recipe over on the Hopville recipe calculator, and everything looks great. I did some research, and candi sugar seems to appear pretty regular in Belgians.

Thanks in advance!

 

[nztayls]

Hi there,


From my limited knowledge this is the common form of sugar used in Belgian ales, and it has something to do with the inversions of the sugars which is achieved through adding acid to them during the mark g of it. I had to do a bit of research on it as it is hard to come by in New Zealand, and is expensive. Incidentally, it is very easy to make, providing you have a candy or jam thermometer, as all it needs is sugar, water, and tartaric acid. So instead of it costing $12.00NZD for 500g, I was able to make 1kg for about $3.00.

Damon
New Zealand

 

[timewasted]

Is your new recipe a Belgian style ale? Candi sugar is very common in that style and lends flavor attributes as well as increasing gravity. You can make it yourself, but it isn't appropriate to all styles.

 

[HBKidJr]

The next recipe isn't a Belgian, so I never figured I'd need it. It was more of a question trying to figure out if it was just a Belgian thing or if it is used in a broader range.

Thanks for the info!

 

[Unibrow]

Invert sugar is easy to make and contributes a lot of flavor and abv to belgian ales. I usually make about .5 to 1 pound depending on my grain bill.

 

[HBKidJr]

So in what situation would adding it to a non-Belgian make sense? What would it do to, say, a hefeweizen? Or a wheat beer? This is why I'm addicted to brewing. It's all the possibilities!

 

[Unibrow]

So in what situation would adding it to a non-Belgian make sense? What would it do to, say, a hefeweizen? Or a wheat beer? This is why I'm addicted to brewing. It's all the possibilities!

The possibilities are never ending - but it's no guarantee that your brew will come out good.

I would suggest looking around the different recipes on this site.

I'm not sure it's "wrong" to add candi sugar to non-belgian ales but you're probably not doing yourself any favors. I'm pretty sure you would NOT want to add candi sugar in a stout, for example, but it's possible that you can still make a good stout with it.

 

[J187]

Its made from caramelized beet sugar. It's primary function is to add alcohol without changing the body of the beer. You don't find it in "Belgians" as much as you find it in "bigger Belgians". Dubbels, Trippels, Quads, etc. It likely does not impart much color or flavor.

 

[Unibrow]

Its made from caramelized beet sugar. It's primary function is to add alcohol without changing the body of the beer. You don't find it in "Belgians" as much as you find it in "bigger Belgians". Dubbels, Trippels, Quads, etc. It likely does not impart much color or flavor.

You can make candi sugar from sucrose as well - common white table sugar to be exact. It's more about breaking the sucrose down into simpler sugars so the yeast can easily convert it without imparting cider-like flavors.

Also, it can certainly impart color and flavor. Next time you make invert sugar, or see it at your LHBS, check out the difference in color between light and dark sugar. When I make it, it becomes deep amber red after about 20 minutes on the stove, and that will add more color the darker it becomes.

Also, because it's highly fermentable, it will add a very detectable amount of alcohol flavor + a little residual sweetness

 

[Caveman3141]

Its made from caramelized beet sugar. It's primary function is to add alcohol without changing the body of the beer. You don't find it in "Belgians" as much as you find it in "bigger Belgians". Dubbels, Trippels, Quads, etc. It likely does not impart much color or flavor.

Strictly speaking, how much color and flavor depends on the degree of caramelization. Clear/blonde candi (that is, clear up to a slight yellow tint) adds almost no color to a brew. This is probably the type used in tripels.

Dark candi, on the other hand, has more than double the SRM of crystal 120 and can add a lot of darkness to a brew, depending on quantity (I'm guessing this is the type you'd want to use in a dark strong Belgian).

 

[J187]

You can make candi sugar from sucrose as well - common white table sugar to be exact. It's more about breaking the sucrose down into simpler sugars so the yeast can easily convert it without imparting cider-like flavors.

Also, it can certainly impart color and flavor. Next time you make invert sugar, or see it at your LHBS, check out the difference in color between light and dark sugar. When I make it, it becomes deep amber red after about 20 minutes on the stove, and that will add more color the darker it becomes.

Also, because it's highly fermentable, it will add a very detectable amount of alcohol flavor + a little residual sweetness

Strictly speaking, how much color and flavor depends on the degree of caramelization. Clear/blonde candi (that is, clear up to a slight yellow tint) adds almost no color to a brew. This is probably the type used in tripels.

Dark candi, on the other hand, has more than double the SRM of crystal 120 and can add a lot of darkness to a brew, depending on quantity (I'm guessing this is the type you'd want to use in a dark strong Belgian).

I take for granted he's talking about clear BCS... I doubt his IPA called for dark.

and at ~100% fermentability, I do not think it will add a great deal of taste, some, but not a lot.

 

[Caveman3141]

I take for granted he's talking about clear BCS... I doubt his IPA called for dark.

Aye, but I had two thoughts about it. The first is that Belgian IPA isn't a rigidly defined style by the BJCP and the OP may want a dark IPA for whatever reason (or may use a combination of clear, dark or in-between to reach the desired color).

Also, if the OP attempts to make his own and doesn't have any experience making candi (or candy, for that matter) and tries to do so without the proper equipment (candy thermometer) the result may end up darker than intended.

 

[J187]

Aye, but I had two thoughts about it. The first is that Belgian IPA isn't a rigidly defined style by the BJCP and the OP may want a dark IPA for whatever reason (or may use a combination of clear, dark or in-between to reach the desired color).

Also, if the OP attempts to make his own and doesn't have any experience making candi (or candy, for that matter) and tries to do so without the proper equipment (candy thermometer) the result may end up darker than intended.

Yea, one of those IPA kits - midwest maybe? Makes a pretty dark IPA.

I think I'd not only prefer to only make clear candi sugar, but I also think I'd only use clear candi Sugar - and grab my color elsewhere - from specialty grains. The color from Candi Sugar just seems so unpredictable compared to grains and I'd rather get a more complex flavor from special B and Dark Crystal and what not. I should make it next time I use it, it's pricey!!

 

[ReverseApacheMaster]

The dark syrup and rocks are very consistent products, they contribute a uniform color and flavor addition, just like any grain would. The clear stuff adds no flavor. It's just a white sugar syrup or crystalized version. There's no reason to buy that stuff. You can get the same effect by adding table sugar or corn sugar to your beer. It just dries it out (but by calling it Belgian candi sugar it makes you think you're getting some super-secret Belgian flavor in your beer). That's why it's in your IPA recipe, to take the place of the table or corn sugar you would add to a west coast IPA to dry it out.