Derived from sugar beets, Dark Candi Sugar contributes alcohol production to high gravity Belgian style ales. While adding color and flavor to finished beers, candi sugar imparts a complex fruitiness and dry flavor. Dark candi sugar contributes caramel color, flavor and aroma to beer compared to lighter varieties.
For 5 – gallon batches, add 1 – 2 lbs. of Dark Candi sugar to the brewing kettle with 15 – 30 minutes remaining. While lightening the body and adding dryness in Belgian Browns, Dubbels and Tripels, Dark Candi sugar provides color to High Gravity Belgian Ales, especially in darker styles where sugar in the kettle is required, especially as a substitute for darker malt.