Tripel: Glucose instead of candy sugar

[gritmaster]

The Belgian candi sugar is just glucose and fructose, right? So instead of 1.5 lbs of candy sugar as called for in a particular recipe, couldn't I just use 1.5lbs of glucose (aka dextrose aka corn sugar, *not* sucrose)?

 

[rexbanner]

There's a company, http://www.candisyrup.com/index.html that makes pretty damned good candi syrup (syrup, not rocks) and makes a clear candi syrup. They say it adds unique flavors, but I wasn't willing to throw down 10 extra bucks to find out. I just used dextrose on mine. Dextrose is fine.

 

[mrk305]

I use plain old cane sugar a lot. I don't use 1.5 lbs, but usually a coffee cup full. I did try the syrup, too. I think that is in the next keg on deck.

 

[Patirck]

My brew club has a lot o BJCP grand poo bah types and I asked this exact question once and the response was surprising, they all said none of them can tell the difference between candi sugar and corn sugar in a Belgian.

I've done if both ways and both beers tasted great.

 

[gritmaster]

My brew club has a lot o BJCP grand poo bah types and I asked this exact question once and the response was surprising, they all said none of them can tell the difference between candi sugar and corn sugar in a Belgian.

I've done if both ways and both beers tasted great.

Well, I mean at the end of the day, it's the same molecule (well, at least the glucose part of the candy sugar rocks) so they'd better not taste a difference!