Brown Candi Sugar Crushed - Belgian Brewing Sugar for Dubbel, Quad & Strong Ales

Crushed brown candi sugar: the classic Belgian brewing sugar that gives dubbels, quads and strong dark ales their dried-fruit and caramel depth while keeping the body digestibly light. It ferments out almost completely — gravity and flavour up, sweetness not.

Use 5–20% of the grain bill: 250 g in a 20 L batch lifts gravity roughly four points and brings colour and rum-raisin character with it. Repacked in brewing-size portions — 100 g to trial, 500 g for a proper quad.

Key features

• Classic Belgian-style brown candi sugar, crushed
• Dried fruit, caramel and toffee notes in dark ales
• Highly fermentable — adds strength, not sweetness
• Dose 5–20% of the grain bill
• Fresh repack: 100 g / 250 g / 500 g

Usage

• Add to the boil in the last 10–15 minutes, stirred to dissolve
• Dubbel: ~250 g per 20 L; quadrupel: 500 g+ and a yeast with attenuation to match
• Pair with an abbey yeast — the esters and the sugar do the Belgian magic together

Quick facts

• Type: brown candi sugar, crushed
• Character: caramel, dried fruit
• Fermentability: very high
• Sizes: 100 g / 250 g / 500 g

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