Candi Sugar

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Seveneer

Candi Sugar

Post by Seveneer » Wed Mar 14, 2007 9:41 am

Any of you used candi sugar for Belgians?

I brewed a big beer with a simple recipe of 12kg pale malt, 500g carapils and 1kg of dark candi sugar. The sugar bag showed 600-700 EBC so I plugged away in Promash and got myself 22 SRM which was about the right colour for what I was going for.

The wort ended up about the same colour as a an IPA :cry:

If I take the colour of the sugar down to 0 EBC it looks about right :!:

Anyone got any similar (or different) experience with this candi sugar stuff?

I guess next time I'll use white sugar and chocolate malt.

/Phil.
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steve_flack

Post by steve_flack » Wed Mar 14, 2007 9:58 am

The solid candi sugar isn't really what the Belgians would use. It's actually 425EBC according to Brouwland. In my experience you'd be better off with table sugar and a bit of Carafa Special (dehusked Black malt - it doesn't give such a bitter taste as chocolate or normal black)

In the US you can get a dark candi sugar that's supposedly very good (it's expensive though) and Brouwland in Belgium sell a candi syrup that's 2100-2900 EBC and probably a lot more authentic than the chunks. They sell it in 250g, 7kg and 25kg containers

Brouwland Link

Postage is expensive unless you buy a bunch of stuff though - Brouwland are MUCH cheaper than Brupaks for continental malts (hint hint)
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Seveneer

Post by Seveneer » Wed Mar 14, 2007 10:04 am

Thanks Steve, I might try that.

But when the bag says 600-700EBC you expect some colouring yet I got nothing. I even went and checked that I used both bags and that they both had 600-700 EBC prited on them. I just don't understand it. :?:

/Phil.
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steve_flack

Post by steve_flack » Wed Mar 14, 2007 10:08 am

Yes, you would.

I'm surprised at both the ratings on the bag and what Brouwland say the solid sugar rating is. When I've brewed with it I can't say I noticed it being anywhere near that dark.

In the past for my darker Belgians I've gone the speciality malt/table sugar route. I might try the syrup when I have a few things I want to get from Brouwland.
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Seveneer

Post by Seveneer » Wed Mar 14, 2007 10:25 am

steve_flack wrote:When I've brewed with it I can't say I noticed it being anywhere near that dark.
So, it's not just me then :D . It'll be interesting to see what it turns out like anyway.
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Chiltern Brewer

Post by Chiltern Brewer » Sun Mar 25, 2007 1:20 pm

Could you make your own candi sugar by boiling brown/white sucrose with some water?
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Burner

Post by Burner » Fri Aug 31, 2007 6:29 pm

Try

http://www.franklinbrew.org/brewinfo/candi_sugar.html

Oops didn#t notice the previous post was in March!! :oops:
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