An upcoming batch will target a light colored Belgian ale, maybe approaching Belgian blond strength. I recently picked up a lb of palm sugar. Never used it before. In a 5 gallon, moderate strength recipe, will I notice any difference from ordinary refined beet sugar?
Not sure if this is the same thing as coconut sugar. If so, I would say it won’t ruin your recipe, but it isn’t equivalent to regular refined cane or beer sugar. Taste it. To me, it tastes a bit like light brown cane sugar, but less sweet. I guess palm sugar could also mean something like date sugar, in which case you’ll obviously get more dried dark fruit flavors, which in a Belgian-inspired beer might not be a bad thing.
I've actually been recently tinkering with a recipe for a tropical/tiki inspired berliner using coconut sugar. The sugar looks like light brown sugar, but the aroma is INTENSE, like freshly roasted coconut candy. I was hoping to get a little aroma or flavor using 5-10%. Please report back how this turns out?
