Post
by arturobandini » Thu Oct 23, 2008 6:12 pm
It's a sugar you can add to Belgian style Beers in the vein of Duvel, Chimay, Leffe etc pre fermentation. It can raise the alcohol content to the desired superior strengths 9%, 8%, 7% etc but doesn't add the same body to the beer that raising up the sugar levels with other sugars would do to the brew...apparently. I think it's used specifically in these Belgian types but can see no reason why you wouldn't use it in other types of beer brewing should these similar effects be the ones you're after. Brewferm give conflicting information regarding the sugars to use for their beer kits; sometimes they'll write that white cane is the one to go for and other documentation they'll say candi only.
Going off most of the brewers here and what they have been using I've plumped for 1kg of light Candi for use in my Diabolo 18l brew. I've ordered it from the the website I've linked to below....
http://www.hopandgrape.co.uk/Basket/cha ... desc=LIGHT
Planning - Not for a long while
Fermenting - I'm Done
Bottle Maturing - Hobgoblin, Fullers ESB, American Stout, TOP, Fullers London Porter, Bandini Black IPA
Drinking - Still...Whiskey