#candisugar

[joaoarquimedes]

[beerbrewculture]

Amber is the color

So the plan for the holidays is to make an ultra big, fruity and phenolic Belgian Dubbel. High enough ABV to do the trick while the family is around, warming enough to make the winter bright! In order to bring that home, most recipes call for the addition of Belgian Candi Sugar, in particular, Amber colored. Beautiful, clear, and sweet, it provides the alcohol umph the beer needs while imparting some deeper shades of color. Only issue is that this stuff goes for $5 per pound and up.

I read a few times over the post of ‘An Engineer and His Carboy’ https://joshthebrewmaster.wordpress.com/2010/11/27/how-to-make-belgian-candi-sugar/ Some really detailed and straightforward processes to be had there, although his blog looks dormant for the last 4 years. My previous photo post had each of my stages of color process, roughly 15 minutes apart. I’m looking forward to brewing with it in a few weeks!

Until then, cheers!