candi sugar instead of dex

[collapoo]

i have made a bunch (3kg) of candi sugar and I was thinking about using it in place of dextrose in my next brew, any thoughts as to how this will affect flavour taste etc? btw i'm not throwing all 3 kg in the brew

[Danzar]

You mean you're adding candi to your kit, no other fermentables? If so, that's going to pack some punch as the yeast will have no trouble chewing through what is, in essence, sugar.

I'd be careful - you need some balance. You will not see much of a taste differential. Candi is good as a booster but should be complemented with another fermentable.

What's your base kit? What taste/alcohol etc are you after???

[wildschwein]

I agree. Use about 500g of candi sugar in conjunction with malt extract. Otherwise you'll end up with a very thin final product. I have been adding 500g of candi on top of a 1kg bag of BE2 in my recent brews and it tends to extend the fermentation time but lends an interesting complexity to the final product.

[MagooMan]

collapoo, i have also made some candi sugar at home. First used it in a toucan brew of Coopers Bitter and Dark Ale. 500gm of candi sugar was just enough and added that nice toffee aftertaste. Seemed to fade a bit quickly though...But still VERY glad I made it and that I have started adding it to brews. Latest ones to get some candi sugar have been Coopers Canadian Blonde, together with grated orange peel and ground coriander seeds. Looking forward to that one.

[collapoo]

awesome replies thanks guys, I haven't got a specific brew lined up yet, but was just excited as I had just made the candi sugar. I will probably use it in a euro lager I am about to try,
muntons continental lager 1.8kg
morgans extra pale liquid malt 1.5 kg
500g candi suger
20g hallertau for 15 mins
12g saaz dry hop
saflager
23L