Substitute Corn Sugar for Candi?

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

NJNewb

Well-Known Member
Joined
Feb 7, 2018
Messages
55
Reaction score
41
So I’ll be brewing Monday and ordered an ingredient kit from NB. According to the recipe there’s supposed to be 1lb of Belgian candi sugar as a boil addition but they shipped a pound of corn sugar instead. I’ve used corn sugar for bottling before but never in the boil. Are they interchangeable?
 

Robert65

Major Obvious (recently promoted)
Joined
Jul 15, 2019
Messages
1,891
Reaction score
2,386
Location
Akron, Ohio
What style is it? Especially appropriate if it's a Golden or Tripel. Lots of Belgians use it in those. Duvel is nothing but Pilsner malt and corn sugar aka dextrose.
 
OP
OP
N

NJNewb

Well-Known Member
Joined
Feb 7, 2018
Messages
55
Reaction score
41
Thanks, I would have made a trip to the local shop if I had to but it’s kind of a hike so I’d rather avoid it for just one item.

They describe it as kind of a caramel colored lighter version of a dubbel. It’s mostly Belgian pils with some biscuit and caramel malts as well.
 

IslandLizard

Progressive Brewing
Staff member
Mod
Lifetime Supporter
Joined
Jan 9, 2013
Messages
18,939
Reaction score
9,170
Location
Pasadena, MD
There are very (very!) subtle differences in flavor among light color Belgian candi sugar (solid, hard), Simplicity 0 and 5 (liquid syrup), invert sugar syrup, Lyle's syrup, table sugar (either cane or sugar beet based), dextrose (corn sugar), Turbinado, raw sugar, etc. Yeast doesn't care, and after fermentation they all taste pretty much the same, especially in beer, since any subtle flavor differences there may have been are largely masked by other flavors in the beer.

So, save your money and use the cheapest, most common sugar you have on hand: regular table sugar, Dominos or whatever generic your favorite supermarket sells.

Now the darker the versions of those syrups and candis the more markedly different they become, due to processes used. You can also make your own versions, it's fun and easy.
 

IslandLizard

Progressive Brewing
Staff member
Mod
Lifetime Supporter
Joined
Jan 9, 2013
Messages
18,939
Reaction score
9,170
Location
Pasadena, MD
According to the recipe there’s supposed to be 1lb of Belgian candi sugar as a boil addition but they shipped a pound of corn sugar instead.
Although either works fine with no difference in final taste or outcome in the beer, you did get "schneebed" somewhat. Belgian Candi sugar (hard) or Simplicity (liquid) sells for around $6 a pound. Dextrose (corn sugar) is far cheaper, say $1 a pound, even less when repackaged from bulk.
 

eric19312

Supporting Member
HBT Supporter
Joined
Dec 5, 2012
Messages
3,779
Reaction score
2,340
Location
Long Island
You will make a nice beer subbing table sugar or corn sugar but the belgian candi sugar that was supposed to come with the kit would of been one of the darker ones:
https://cdn.shopify.com/s/files/1/2...nDubbel-1526647777689.pdf?4896451801740517695

If you are able to get to a LHBS before you brew you could IMO really improve the recipe using a pound of Candi Syrup D-180. Won't be as dark as it would be with the dark rock candi sugar but their flavors especially in the D-90 and D180 are fantastic.
 

brewbama

Well-Known Member
Joined
Sep 20, 2013
Messages
3,566
Reaction score
2,109
You got ripped off. Call NB and have them correct the theft.

Dark candi sugar 9.99
Corn sugar 3.49

NB’s reputation has dropped dramatically lately.
 

eric19312

Supporting Member
HBT Supporter
Joined
Dec 5, 2012
Messages
3,779
Reaction score
2,340
Location
Long Island
I was curious and plugged the recipe into beersmith. I suggest for a belgian dubble you go with a pound of D-90 in that recipe, and maybe a pound of corn sugar too.

Belgian Dubbel per style guide is OG 1.062 - 1.075 and color 10-17 SRM
With corn sugar instead of the candi sugar you were supposed to get I get OG 1.057 and 9.2 SRM
With the dark candi sugar (rock) I get OG 1.055 and 25 SRM
With D-90 I get OG 1.055 and 15.3 SRM
With D-180 I get OG 1.066 and 20.5 SRM
With 1 pound each of D-90 and dextrose I get OG 1.063 and 15.3 SRM

My gravity measurements may not match your system, will depend on things like whether you dump entire kettle hops and all into the fermentor or if you leave the hops in the kettle, but they are probably pretty close. If they don't have D-90, Amber Candi Sugar (rock) will be similar color wise.
 

RPh_Guy

Bringing Sour Back
Joined
Jan 26, 2017
Messages
9,256
Reaction score
7,651
Location
Cleveland
That's fine. It's flavorless.
Others are correct. Corn sugar should only substitute for light Candi sugar, and not "dark Candi sugar".

Although I thought the term "Candi sugar" specifically referred to light sugar.
 

ba-brewer

I'm not Zog, I'm Leroi
HBT Supporter
Joined
Sep 12, 2014
Messages
14,865
Reaction score
8,247
Location
sf Bay Area
Corn sugar is mostly glucose and I have read glucose is suppose to help ester production. For a British or Belgian beer that might not be a bad thing. Corn sugar seems like a better substitute for candi sugar than plain table sugar in the OP's recipe.
 
OP
OP
N

NJNewb

Well-Known Member
Joined
Feb 7, 2018
Messages
55
Reaction score
41
Thanks guys. The recipe sheet says light Candi sugar not dark so hopefully it won’t make too much of a difference. The price issue does annoy me though. I got the kit for 20% off which is really the only reason I got it. I’m thinking maybe they did the substitution to make up the difference from their regular price.

Seems dumb to lose a customer over 5 bucks but they managed to do it.
 

Latest posts

Top