Candi Sugar, Amber
Origin: Belgium |
Color: 75 SRM |
Supplier: |
Must Mash: No |
Type: Sugar |
Add After Boil: No |
Potential: 1.036 SG |
Diastatic Power: - |
Dry Yield: 78.3 % |
Max in Batch: 20.0 % |
Coarse/Fine Diff: - |
Protein: - |
Moisture: - |
Notes Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color. |