Archive for 2010/11/27

How to make Belgian Candi Sugar

Update: Thanks to continued (6 years!) interest in this post the content has been organized and updated into a convenient ebook format which can be downloaded from Amazon. Enjoy!


I have used Belgian Candi Sugar in several brews thus far and have found it to be one of my favorite adjuncts to use throughout the brewing process. Its use in the production of a beer can raise the alcohol content for use in styles such as Belgian dubbels and trippels without unnecessarily stressing the yeast or introducing undesired body characteristics to the beer.

Typically fermentation occurs when a desired strain of yeast is introduced to a solution or compound where sugars (specifically disaccarides or monosaccharides) are present. If compatible disaccharides such as sucrose are present the yeast must first break down this sugar into its fermentable monosaccharides of glucose and fructose by producing the enzyme such as invertase. However, the yeast must perform extra work in order to produce this enzyme instead of its more desirable job of fermentation. So, rather than forcing the yeast to perform this extra step during the fermentation stage it may be more desirable for the brewer to provide the sugars in their component simple sugar compounds. Thus enter the wonderful adjunct known as belgian candi sugar.


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2010/11/27 at 7:02 pm 47 comments


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Trick-or-Treat Candi Wheat 2010/10/31