Candi Sugar in a Pale Ale

Discussion in 'Homebrewing' started by TastyAdventure, Dec 27, 2013.

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  1. TastyAdventure

    TastyAdventure Initiate (0) Nov 13, 2012 Kentucky

    Anyone ever used Candi sugar in a pale ale? I've used in a Belgian Dubbel with good results and was wondering what the result would be in a 5.5% pale ale with flowery/citrus hops
     
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Do you mean rock sugar? If so, replacing some base malt with some rock sugar will result in a drier beer. You may or may not like that in an APA. (I wouldn't.) It won't add any flavor because it's just simple sugar and it will all ferment.

    Or do you mean candi syrup? If so, what kind?
     
  3. TastyAdventure

    TastyAdventure Initiate (0) Nov 13, 2012 Kentucky

    I was thinking the rock sugar but I might not like the dryness it would bring. What would the difference of the syrup be?
     
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    From a brewing perspective, clear candi syrups are basically equivalent to rock sugar, but the darker syrups can be useful. Candi syrups come in a variety of colors, depending on how much they were boiled. The boiling develops melanoidins, which provide flavor. Think about crystal malts. Candi syrup is a similar idea, but produced by boiling sugars instead of by roasting the converted sugars in crystal malts. In both cases, more/longer heat yields stronger flavors. If you look at the flavors from various colors of crystal malts (vaguely sweet ---> caramel ---> toffee --> rasiny --> pruney...), candi syrups have a similar progression. I will add though that I have tasted a stone fruit flavor from candi syrup (D-180 specifically) that I've never tasted from crystal malt. (I'm sure there are probably other unique flavors too.)
     
  5. TastyAdventure

    TastyAdventure Initiate (0) Nov 13, 2012 Kentucky

    Thanks Vikeman. Helpful as always. I think I'm going to do about .25 lbs of Amber Candi Syrup in a 2.5 experiment batch.
     
  6. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    Well, technically, prunes start out as a stone fruit.
     
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