Belgian Candy Sugar - Amber - 1 lb

A highly fermentable inverted beet sugar crystallized into hard “rock” pieces. Used in traditional Belgian-style beers (Dubbels, Quads, and darker strong ales) to boost alcohol while adding subtle caramel and toffee notes along with color.

Although there is a brown or dark form of candy sugar, for practical purposes this specific "amber" produces dark color.

It’s made by inverting beet sugar and then caramelizing it before crystallizing into large rocks. Add to the boil or directly to the fermenter. 1 lb in 1 gallon of water yields a specific gravity of 1.045. Color: 600–700 EBC (225–263 Lovibond).