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?
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.
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.
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.
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.