sugar for belgian brew?

[mattybabsy]

hi,

I just got brewferms Abbey, Grand Cru and Diabolo. Should I use a (coopers?) brew enhancer pack with these for the sugar? It says I can use raw cane sugar- is that stuff able to be bought at tescos? I'm just wondering if there's a simpler less intimidating alternative to making candi sugar?!

thanks

 

[phettebs]

I use demerara sugar in my Belgians and it works great. But I've used corn sugar. Brown sugar. White cane sugar. They all work fine.

 

[Dunfie]

You can use any sugar that you want and some will add a some extra nuances. Just using plain old Tate and Lyle is fine.

 

[shearclass]

I'm just wondering if there's a simpler less intimidating alternative to making candi sugar?!

There is - Buying candi sugar!

I have just used plain white sugar in my brewferm kit. will be a couple of months before i start to drink it though, so I can;t comment on how it tastes.

 

[mattybabsy]

thanks for the replies.

Is candi sugar something that would need to be purchased online? or would it be available somewhere like tesco?

thanks

 

[unclepumble]

Lyles golden syrup is a good candi sugar substitute.

Most good home brew shops sell it, failing that there is a search function in this forum, I am sure if you use it you will find a guide on how to make it yourself, if not google it, it is an easy thing to make.

UP

 

[shearclass]

There is a 'how to' guide on here to make it, not that I've done it.

My local, Hop and Grape, sell the stuff. I think it costs about the same as spray malt, if I remember correctly

 

[mattybabsy]

Lyles golden syrup is a good candi sugar substitute.

Most good home brew shops sell it, failing that there is a search function in this forum, I am sure if you use it you will find a guide on how to make it yourself, if not google it, it is an easy thing to make.

UP

thanks unclepumble- if I used the syrup, would I swap gram for gram? i.e. use 500g of syrup? do you guys think it'll dissolves ok in the hot wort?

 

[Dunfie]

You will need to use approximately 15% more syrup than you would sugar. So if the recipe asks for 500g of white sugar then you would use 575g of syrup.

 

[mattybabsy]

You will need to use approximately 15% more syrup than you would sugar. So if the recipe asks for 500g of white sugar then you would use 575g of syrup.

thanks dunfie- should I mix the syrup as usual in the fv with the warmed malt extract before topping up with colder water?