Targeting 10gal final product (any comments on the recipe?) I had to make some minor mods/subs:
26 lb Belgian Pale
1/2lb each of Caramel 40L, Caramel 15L, CaraVienne, Cara Pils, Belgian Special "B"
3 oz Styrian Golding (might use 2.5 oz)
4 lb Belgian candi sugar
White Labs Abbey Ale WLP530 (2 vials in a starter)
The Belgian sugar I bought looks like rock candy. Are you really splashing that into actively fermenting beer?
I mentioned the recipe process in the OP to the owner of my LHBS and he thought that was strange.
I'm wondering if I should:
1-reduce my pre boil volume so I finish with 8 gal (split in 2 carboys), then
2-boil the candi on the stove with 2gal water then
3-cool it and add 1/4 gal to each carboy after 24hrs &
4-add the other 1/4 gal per carboy at 48 hrs.
Am I over thinking it?