Belguim Sugar sub confusion

[ukeboy]

Hi,

Hope you guys can help. I've brewed a few strong belguims using clear candi sugar, and they have come out fine. Only issue is that its expensive stuff, and a few of the newer books and US forums are saying that that substituting cane/ table gives the same result, so I'm going to give it a go.
However I ned a bit of help with the ratio, Is it a straight swop? eg 500g of Candi = 500g of table? Or is one more 'sugery' than the other, and if so whats the ratio?
Cheers,

Sean

[sbond10]

You could use golden syrup or make your own candi sugar

[ukeboy]

I didn't know you could make it? will ahve a google

[Rookie]

Straight swap.

[ukeboy]

Thanks for that everyone. Also now found a link on how to make Candi Sugar!

[Rick_UK]

I've always just substituted for cane sugar in same quantity with good results.

I read somewhere the use of candi sugar is largely historical and can be substituted freely for cane sugar. Also with invert sugar which was developed primarily to avoid taxation.

Rick

[zgoda]

I used muscovado and home made candi syrup with great results. Home made invert syrup was too "British" but also acceptable.

Both syrups are easy to make at home from either table sugar and yeast nutrient (candi) or unrefined cane sugar and lactic acid (invert).

[lord.president]

I bought a bag for Xmas brew of dark candi,and ended up eating the leftovers. If I'd known you could swap for cane,then I would have!

[alethos738]

Invert sugar
1 kg granulated sugar
0.5 l water
1 g cream of tartar or citric acid
Boil to 114C in stainless steel pan, do not stir.
Remove from heat and cover to cool.

[Rick_UK]

Invert sugar
1 kg granulated sugar
0.5 l water
1 g cream of tartar or citric acid
Boil to 114C in stainless steel pan, do not stir.
Remove from heat and cover to cool.

How does inverting sugar affect the flavour or characteristics of the beer?

Just curious?

I read somewhere inverting sugar was primarily done by commercial brewers to exploit tax loopholes as standard sugar has a high rate of taxation. However I stand to be corrected by more knowledgeable chaps!

Rick

[Hanglow]

It's easier to ferment as the yeast doesn't need to produce a certain enzyme to break the sucrose down. I think the current thinking is that this doesn't affect the flavour at all though

You mainly do it to darken the sugar and therefor get the associated flavours, depending on how dark it is.

Both belgian and british brewers syrups are inverted, but british ones are molasses based and I think belgian are just from plain sugarbeet , so taste a fair bit different. I think that's the difference, although I might be wrong! Can't find where I read about the differences

Do what alethos says, use plain sugar for the belgian stuff but start with demerara sugar for the british style. I always add some cold water after turning off the heat to keep it runnier, about 20% of the weight of the sugar. Makes it easier to deal with when using it.

The most important thing is keeping the heat around 115C, if you go higher you can burn it easily. Low and slow is the order of the day. I use my oven once it's up to temp

[zgoda]

If you invert clean refined sugar you get a mix of glucose and fructose and nothing else. Any colour comes from caramelisation.

Unrefined cane sugar is what was used to make brewer's invert. And it definitely has flavour, my No.2/3 tastes like lollipops from 70's.

[Hanglow]

It's nice in tea instead of normal sugar as well!