Soft Candi Sugars can be preferred over candi syrups for their ease of storage and boil addition. Blanc is a neutral white soft Candi Sugar ideal for Tripels, Saison and Biere de Garde or anywhere increased gravity is required.
Boil: 5 lbs Candi Sugar, Clear (Used Clear Soft Belgin Candi Sugar) 6.00 oz Saaz Pellet Hops [5.00 %] - Boil 15.0 min 3.00 oz Styrian Golding (Savinja Golding) [5.00 %] - Boil 15.0 min 36.00 g Coriander Seed (Boil 10.0 mins) 12.00 g Ginger, Crystallized (Boil 5.0 mins) 12.00 g Paradise Seed (Boil 5.0 mins)
4.0 pkg Belgian Strong Ale (Wyeast Labs #1388) [124.21 ml] (With starter)
Achieved OG of 1.090. Oxygenated the wort as it went into my 1/2 BBL SS Brewtech conical fermenter with full temperature control at 72 degrees for fermentation. Fermentation came to a screeching halt at 1.055 on an estimated 1.010 FG (normal FG for me has been 1.012.) I even re-pitched 2 more #1388 packs after a new starter and didn't budge.
Beer has many qualities of my Belgian beer that I'm used to. No off flavors, but so damn sweet that I'm sure I'm going to get Diabetes from it. Not sure if I'm going to be able to continue to drink it.
I've never written a review before on an ingredient but felt compelled after my great disappointment.
Never using again. Going back to regular Belgian rock candi sugar.
MoreBeer had the best online price for the 50 lb pail of blanc candi sugar. The sugar came in its own sealed 7.5 gallon bucket and will remain usable for a long time. Great for Tripple and Golden Strong ales.