candi

Hi there, I am planning on brewing a version of the Greg Hughes Belgian Dubbel recipe. His recipe has Pilsner, Special B and Caramunich I malt and light candi. Looking at what I have available and what I can get I was thinking about dropping the Special B and subbing Caramunich II and dark...

Hi guys, I've been wondering about different fermentable adjuncts, and what colours and flavours they impart on a finished brew. So far I've used glucose, honey, and homemade dark(ish) candi sugar, but I've seen all sorts mentioned here like golden syrup, maple, treacle etc. What's your...