Light Belgian Candi Sugar
sugar · Various · Belgium
Fully fermentable inverted beet or cane sugar used in Belgian ales to boost gravity without adding body. Contributes minimal colour and flavour; increases ABV while keeping the beer dry and light. Available as rock crystals or syrup.
1 brew
About
Fully fermentable inverted beet or cane sugar — the pale member of the Belgian candi family — available as rock crystals or syrup. It contributes very little colour or flavour, instead boosting gravity and alcohol while keeping the beer dry and light-bodied. The classic tool for the deceptively strong, highly attenuated character of Belgian tripels and golden strong ales.
Specs
- Colour
- 2–15 EBC
- Max usage
- 20%
Usage
Add late in the boil or to the fermenter. Ferments out completely, raising ABV and drying the beer without adding body. Typical up to ~20% of fermentable gravity; large additions are best staggered to avoid stressing the yeast.