Substitute for soft brown belgian candi

[beerbreath]

I have a recipe for Belgian Strong Dark that calls for soft brown belgian candi sugar but the LHBS has none. Anyone know of an acceptable substitute? How about dark Karo syrup (I know it's a stretch!). Or just use clear belgian candi? I'm less interested in the color of the beer than the taste,so if the belgian brown adds only color (along w/the sugar) and no significant flavor, I'll just use the clear.
Thanks.

[vance71975]

I have a recipe for Belgian Strong Dark that calls for soft brown belgian candi sugar but the LHBS has none. Anyone know of an acceptable substitute? How about dark Karo syrup (I know it's a stretch!). Or just use clear belgian candi? I'm less interested in the color of the beer than the taste,so if the belgian brown adds only color (along w/the sugar) and no significant flavor, I'll just use the clear.
Thanks.

Brown sugar maybe?

[markaberrant]

clear is basically the same as plain sugar.

brown sugar is just plain sugar with a touch of molasses/colouring.

The best sub for soft brown belgian candi sugar would be a 50/50 split of amber and dark belgian candi syrup.

beerbreath, what is the entire recipe?

[corkybstewart]

I've been to his LHBS, they don't have much of anything.

Just use brown sugar. I made a split batch last year and added the Belgian soft candi sugar to one batch, candi syrup to the other half. The candi sugar half ended up tasting way too much like regular brown sugar.

[JAS]

Been making my own due to availability and our (me and swmbo) attitude to cooking. If we can make ourselves from scratch and it's not going to break the bank in new equipment (toys) we'll give it a shot.
Try this link for a simple recipe.http://www.franklinbrew.org/brewinfo/candi_sugar.html
I have found the hard way a large shallow aluminum pan works best to dump it out on to set up. using wax paper it sticks to it.
I usually make 5-10lbs. at a time and freeze it for latter.

[markaberrant]

For my next Dark Strong, I'm using Special B and demerara sugar. I really like the syrups, and I've heard the soft brown sugar is great, but they are quite pricey.

[beerbreath]

Mark,
I copied the recipe from the ingredient list from NB. Here's the list:
* 1.50 lbs. CaraMunich Malt
* 6 lbs. Pilsen Malt Syrup (boil for 60 min.)
* 2 lb. Pilsen DME (boil for 60 min.)
* 2 lb. Brown Belgian Soft Candi Sugar (end of boil)
* 15 oz. Corn Sugar (end of boil)

Boil Additions


* 1 oz. Tradition (60 min)
* 0.5 oz. Hallertau Select (30 min)
* 0.5 oz. Hallertau Select (5 min)

[beerbreath]

[QUOTE=JAS]Been making my own due to availability and our (me and swmbo) attitude to cooking. If we can make ourselves from scratch and it's not going to break the bank in new equipment (toys) we'll give it a shot.
JAS, I appreciate the link, and your DIY attitude...same prevails here. Will make my own this PM, but probably NOT 5 #.

[corkybstewart]

* 2 lb. Brown Belgian Soft Candi Sugar (end of boil)

As I said earlier, 1 pound of this sugar made the beer taste like brown sugar, 2 pounds would be unbearable. I had a hard time forcing myself to add sugar to beer when I first started brewing Belgians, it just seemed wrong. But now I accept it, but I try to use sugars that are neutral or accentuate the beer I'm brewing. Dark candi syrup is magnificent in strong dark ales, but the candi sugar is too strongly flavored to do justice to such a fine ber.

[corkybstewart]

For my next Dark Strong, I'm using Special B and demerara sugar. I really like the syrups, and I've heard the soft brown sugar is great, but they are quite pricey.
That's a great combo, my house BSDA uses a bunch of Special B(1.5 pounds/5 gallons) and at least a pound of Demerara. It's a nice mild flavored brown sugar that won't dominate the flavor of the beer.

[beerbreath]

What is Special B, and where can one obtain it? I think I can get Demerara locally.

[corkybstewart]

Special B is a crystal malt, around 150-250L. It give BSDA's their raisin like flavor, maybe your LHBS will have it.
You can get Demerara at any grocery store in LC.