Author Topic: Substitute Maple for Belgian Candi Sugar?  (Read 798 times)

Offline spowlison

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Substitute Maple for Belgian Candi Sugar?
« on: October 20, 2011, 09:24:24 AM »
Anyone ever tried substituting maple syrup for some (or even all) of the belgian candi sugar used in Dubbels, or similar dark belgian styles? I'm thinking of trying a half-and-half split between candi sugar and maple syrup for a Dubbel.

Online morticaixavier

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Re: Substitute Maple for Belgian Candi Sugar?
« Reply #1 on: October 20, 2011, 09:37:22 AM »
I say go for it. but you will not get the same flavour profile from maple as from the candi sugar. The flavor contributions from maple are very subtle. I would put as much as you can afford in and possible add it mid way through fermenation so as to retain as much aromatics as possible.
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Offline mtnrockhopper

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Re: Substitute Maple for Belgian Candi Sugar?
« Reply #2 on: October 20, 2011, 05:13:30 PM »
I've substituted date syrup for candi syrup with great success. And it won a competition ribbon. I think Charlie P wrote in an article once that you should do something to make the belgian your own, because Belgian brewers are all over the map.
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