Derived from sugar beets, Belgian Candi sugar contributes alcohol production to high gravity Belgian style ales or any style requiring sugar added to the boil.
For 5 – gallon batches, add 1 – 2 lbs. of Candi sugar to the brewing kettle with 15 – 30 minutes remaining. Maintains the proper body by lightening the body in Belgian Dubbels and Tripels. The Light sugar preserves the appropriate coloring in Belgian Strong Golden ales. For a variety of styles, the light candi sugar enhances alcohol content, fitting into the parameters of styles such as English Mild or British Bitters.