DetailsThis Dark Belgian Candi Sugar is refined from sugar beets and completely fermentable. Candi Sugar helps to maintain the high alcohol content of Belgian Ales without making them overly malty or sweet. This sugar will add additional color and flavor. Typically used in Dubbels and Belgian Brown Ales, but there is no reason you couldn't try it something else.
Lovibond Rating: 275 L
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4.9 / 5.014 ReviewsMY WIFE STOLE IT!!!!!!!!!!!!!!!!!!!!!!!!!Okay..I'm all set for my Belgian Brown and the SUGAR IS GONE!!?? it seems this type of sugar is excellent in HOT TEA AS WELL!!!!!!!! So. Buy several bags, as it will never make it to your beer. It taste great straight out the bag, and TEAVANNA sells the same thing at three times the price so buy plenty or hide it from your wife.September 18, 2013LOVE THIS!This is one of my favorite ingriedients to add when making my Imperial Black IPA. It is fairly priced, and since its dark it goes great with my black IPA, it also always helps me tweak my gravity to where I want it. One thing I have learned by using this product is that you should add it 10 minutes towards the end of the boil just so that it melts and dosent carmalize.October 2, 2012Goes well in a DubbelHelps give you that higher gravity that you want in a Dubbel._x000D_Needs some time to melt so you cant just dump it in at flame out._x000D_I add it with flavor hops.December 22, 2012Great for more than just beerWhile I love using this in Belgian Dubbels and Tripels, my sister-in-law discovered it as a great addition for tea as well. _x000D__x000D_As said previously, 10-15 minutes before flame out is the perfect time to add this for brewing, less and it may not full disolve, more and it could carmelize, adding even more color to your beer. _x000D__x000D_One thing that beginners must realize with sugar like this is that sugar will not make your beer sweet! Because the sugar is so fermentable, it actually thins the body and can dry the beer. Sweetness would be attained by either choosing a yeast strain that can't ferment out the sugars in your wort or chilling the beer before fermentation end to stall things out.January 15, 2013SaisonI used this in a saison and replaced half of the regular cane sugar. It came out great and didn't darken the color too much; it was still a nice golden orange.February 11, 2013Belgium SuccessMaintained my Belgium's high alcohol content with the rounded flavor I'd expect.March 23, 2013good for Belgian beersI routinely use the dark candi sugar in my Belgian beers. It adds alcohol, and darkens the beer a little. I add it towards the end of the boil so it dissolves right before flame out and isn't carmelized.April 7, 2013Make a big BelgianI use this all the time to make high gravity Belgian ales. Adding it during the last 10 minutes of the boil, when I add Whirlfloc, seems to work well.July 27, 2013Good for brewing high gravity Belgian beersThis is a good source of fermentables to boost the gravity of your Belgian beers. I have begun experimenting by adding some at 10 minutes before flame out and then more in the secondary. I break it up so its easier to dissolve. _x000D_I'll also mention that the price is good and I looked around.August 19, 2013
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