Newest Threads

hiphops · 10-16-2011, 09:03 PM

I made some extra Belgian candi sugar and am considering adding one pound or so of it to my pumpkin ale. Its amber in color. Any thought as to whether it would impart some of that caramel or toffee like flavorings to the pumpkin and, if so, whether it would clash with the beer or would complement it?

Thanks all!

Woodbury419 · 10-16-2011, 09:31 PM

I think you should be alright, it all depends on how you're making your pumpkin ale. best part about candi sugar is you can add a small amount initally, after initial fermentation taste a sample and you can add more to your liking. Cheers!

bkirkland · 10-16-2011, 09:34 PM

I've use BCS in a lot of beers ... Without a recipe it would he hard to say but add it and I'm sure it will add a nice smooth mouthfeel plus more fermentable sugars!

HB on IPhone

hiphops · 10-16-2011, 09:42 PM

This is the recipe...it's from northern brewer

7.5 lbs rahr 2-row pale
2.5 lbs German Munich malt
.5 lbs breiss caramel 80
.25 lbs Breiss caramel 60
1 oz cluster hops (60 mins)
Spices at flame out (cinnamon, nutmeg, clove, etc,)
Mashing with roasted caramelized pumpkin

How does this change the analysis?

How does this affect the analysis?

**smokinghole** · 10-17-2011, 01:22 AM

If you want close to what the FG should be with out the sugar bump the mash temp up about 2-4 degrees F. That way when you add the nearly 100% fermentable sugar it won't dry the beer out too much.