mrfocus

Recipes 

So,

After Flannagan's thread on making candi sugar (which I will be making soon ) I started wondering what the proper use of it is.

What I'm wondering is, if I'm doing extract brewing with steeped grains, when would I add the Candi sugar? While it's boiling (at what time?)? when it's cooling? when I'm topping off to the final volume of water?

Thanks a bunch.

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MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)

Ó Flannagáin

Recipes 

Candi sugar is primarily used in belgian style ales to keep the body of the beer thin and up the ABV. tripels, dubbels, trappist/abbey, belgian strong ales, belgian golden ales, belgian specialty ales, etc. Add it with 10 minutes left in the boil.

mrfocus

Recipes 

Great.

So I add it with 10 minutes on the boil even if it is the light kind? Would that not darken it up while it is in there boiling away?

I was wondering as I saw your contribution on the wiki and want to make a Belgian Dark Strong Ale for Christmas.

__________________
MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)

Ó Flannagáin

Recipes 

Nah, it won't darken it up when there's so much water in there. Wouldn't matter too much with a dark strong ale. When making the sugar, there is barely any water in the mix.