krugulitis
Well-Known Member
I have been toying with a dubbel recipe for a while, and though I understand that belgian candy syrup plays a big role in producing a fig, raisin flavor, I am still confused about some of the particulars behind using it.
First, what is the difference between all of the different types? C, A, D, D2 - which one should I use for a dubbel, and why?
Second, how much of this stuff should I be using for a 5 gallon batch? For the most part I have seen this stuff available in 1 lb packages.
Third, should I be using just the belgian candy syrup to dry out the beer, or should I be using this in conjunction with table sugar or something else? What percentage of the fermentables should be from barley?
Thanks in advance!
First, what is the difference between all of the different types? C, A, D, D2 - which one should I use for a dubbel, and why?
Second, how much of this stuff should I be using for a 5 gallon batch? For the most part I have seen this stuff available in 1 lb packages.
Third, should I be using just the belgian candy syrup to dry out the beer, or should I be using this in conjunction with table sugar or something else? What percentage of the fermentables should be from barley?
Thanks in advance!