Author Topic: Sugar in Belgium Blond  (Read 2494 times)

Offline Millsnz

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Sugar in Belgium Blond
« on: August 20, 2014, 03:35:30 AM »

I'm going to brew a Belgium Blond in a couple of week. In my research of this style i found out that alot of Belgium beers use sugar. I know that candi and cane sugar are the same thing, unless someone can tell me otherwise. What I would like to know is how much i should use and when it should go in. I read in one place that it can be put in near the end of fermentation is this the correct time or should it go in during the boil? I'm doing a 23lt ( 6 gallon )

Attached is my current brew, if anyone has and tweaks for it let me know. i want to make this a good one.


Offline haerbob3

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Re: Sugar in Belgium Blond
« Reply #1 on: August 21, 2014, 04:19:44 PM »
Candi & cane sugar are not really the same.  Candi sugar is often at a certain color stage which will give you additional flavors.  Clear candi & table sugars would be the same.  Belgium candi sugar is generally derived from beet sugar.