Dark Candi Sugar (homemade)
sugar · Various (commercial or homemade) · Belgium
Caramelised invert sugar used in Belgian abbey ales. Fully fermentable — colour and dark-fruit character (raisin, plum, fig) come from Maillard reactions during caramelisation. Available commercially as Belgian beet-sugar syrup or rock crystal; can also be made at home by caramelising cane sugar to near-black with an acid catalyst (lemon juice or cream of tartar). Typical addition at 10–15% of total fermentable weight at 10–15 min in the boil.
1 brew
About
Caramelised inverted sugar — commercially a Belgian beet-sugar syrup or rock crystal, or made at home by caramelising cane sugar to near-black with an acid catalyst. Its deep colour and dried-fruit character (plum, raisin, fig, dark caramel) come from Maillard reactions during production, not from residual sugar, so it ferments out completely. The traditional way to push alcohol and add complex dark-fruit depth in Belgian abbey ales without crystal-malt sweetness.
Specs
- Colour
- 490–980 EBC
- Max usage
- 20%
Usage
Add to the kettle in the last 10–15 min of the boil or to the fermenter. Ferments completely, delivering colour and flavour up front. Typical 10–15% (up to ~20%) of total fermentable weight, highest in Dubbel and Quad.