Belgian candi ? 45/90/180 ? general guidelines?

[odie]

Can I just generalize the use of different candi syrups this way?

1/5/45 for a Tripel or golden strong Chimay White
45/90 for a Dubbel or Chimay Red
90/180 for a Quad /Chimay Blue

obviously there styles or syrups that could go either way

does 1 & 5 even do anything flavor wise or is it just to dry the beer out and boost ABV?

maybe just forget the 1 & 5 (seems pretty much expensive white sugar) ?
45-Tripel
90-Dubbel
180-Quad

 

[Tobor_8thMan]

This is a valid question. I wonder the same. Hopefully, we'll get an answer.

 

[filthyastronaut]

While I'm skeptical about how worth it Simplicity and Golden are, I have never used either compared to dextrose, cane sugar, raw sugar, cassonade, etc. I can say that 180 is great in a Dubbel. Ignore the SRM guideline for Dubbels according to the BJCP, it's way off base.

 

[odie]

I bought 45, 90, 180. I didn’t see any reason to buy the light stuff. Maybe there are subtle flavors in it?

 

[RPh_Guy]

A triple should have pale sugar. Table sugar is fine.

 

[odie]

Yeah every recipe I find it’s just sugar. 45 is probably too much either color or flavor wise?

 

[RPh_Guy]

Yep.