Replacing crystal malt with candi sugar

[cacmp]

Hi,

Is it possible to replace the crystal malt with candi sugar on british style? Like a bitter.
I suppose the candi would give you a thinner body, but that could get compensated with a higher temp mash.

Would the flavor be any similar?
Has anyone done this?

 

[RM-MN]

Crystal malt (caramel malt, different name, same malt) will contain both fermentable and unfermentable sugars. Candi sugar should be pretty much all fermentable and give you a thinner beer. However, Crystal malts come in different colors and those colors change the flavors you get as well as the color of the beer. Post the recipe you want to start with and you will get better answers.

 

[R-B-Y]

https://www.homebrewtalk.com/threads/forgo-crystal-and-use-only-invert.694075/page-2good thread on this subject, seems like historically it was very common as yeast was less attenuative.

 

[cacmp]

https://www.homebrewtalk.com/threads/forgo-crystal-and-use-only-invert.694075/page-2good thread on this subject, seems like historically it was very common as yeast was less attenuative.

thanks

 

[odie]

is it possible to replace the crystal malt with candi sugar

NO...completely different fermentables...the two are nothing like each other