Belgian Candi sugar in a Blonde???? - Page 2

EinGutesBier · 04-29-2008, 05:46 PM

Quote:

Originally Posted by Cugel

Rule of thumb: added sugars should compose no more than 20% of your fermentables.

Unless you're brewing a Belgian, in which case that 20% should be 40% or more.

Cugel · 04-29-2008, 06:41 PM

Quote:

Originally Posted by EinGutesBier

Unless you're brewing a Belgian, in which case that 20% should be 40% or more.

Really - I've never seen that in a Belgian recipe before. <puzzled/> From the recipes I've seen even for the high abv Christmas specials (10-12% abv) they only seem ti have 1-2 lbs of candi sugar for a 5 gallon batch with 9-12 lbs DME.