Originally Posted by Randolf
Hey Brewers and Brewerettes. I want to brew a 2 gallon Mr. Beer "Abbey Dubbel" I have all of the stuff I need to brew it except how much Candi sugar I should use and when I should Add it. I'm planning on brewing this on 2/26,so any advice you can give will be appreciated.TIA Randolf
First, many people say that unless you're using Candi syrup, you can just use table sugar. They say that there's no difference between white table sugar and the rock sugar. I know from experience that D90 syrup has a completely different taste than the rock sugar. That being said, I would think 1/2 lb. of sugar or syrup would be plenty for a 2 gallon batch. That is just my guess, but it would be a good idea to put the recipe into beer calculus to see what you need to reach your gravity. I would add it either during late boil, or dissolve (boil) in a little water, cool, and add to primary just as fermentation starts to slow down.