When to add Belgian Candy Sugar? PM brew

brewyourbrews · Feb 1, 2010

I'm working on a Black Diamond Winter Ale clone; featured in most recent BYO magazine. No where in the recipe does it tell me when to add the Belgian Candy Sugar.

I have to add 1.25 lbs can someone help me? I've read mixed reviews about when to add... in fermentation, in boil, etc. Thoughts?

Should've figured this out before I started... slightly urgent!

Poobah58 · Feb 1, 2010

anytime. i usually add it at 10 minutes left in boil.

Beernik · Feb 1, 2010

Anytime is okay, really. If you do the beginning of the boil, you'll lose some hop utilization because of the increase in SG.

I usually do the last 10 - 15 minutes of the boil so it has time to completely dissolve.

If you add it to the fermentor, dissolve it in water and boil the water to kill all the wild bacteria first.

brewyourbrews · Feb 1, 2010

Is there a concern about caramelizing on the bottom?

avidhomebrewer · Feb 1, 2010

brewyourbrews said:
Is there a concern about caramelizing on the bottom?

I haven't found this to be a problem. I always add the candi sugar in the last 15 minutes of the boil and the mixing of the boil takes care of any issues.

heywolfie1015 · Feb 1, 2010

What is your SG before adding the candi sugar? (1 lb. adds about .06 to a 5-gallon batch.). You would normally add at flame out, but a trick I learned from Adam Avery's interview on the Brewing Network is that adding during primary fermentation will keep from stressing the yeast and avoid hot alcohol flavors. It also helps attenuation. I tried it on my latest Belgian quad and it worked like a charm.

Beernik · Feb 1, 2010

if you're worried about caramelization, stir as you pour.

When to add Belgian Candy Sugar? PM brew

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