Belgian Dark Strong (BCS)

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chemman14

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I plan on brewing the belgian dark strong from brewing classic styles. I am doing this as an all grain beer and the recipie lists 1 lb of table sugar under extracts but doesn't mention the sugar in the all grain section. Should I still add this sugar?
thanks
 
Most Belgians use sugar to help dry them out. Usually 10-20% of the fermentables.

I do a lot of Belgians and always include sugar in some form. Candi syrup, turbinado or even just plain table sugar. For a Dark Strong use D2 if you can....
 
beergolf said:
most belgians use sugar to help dry them out. Usually 10-20% of the fermentables.

I do a lot of belgians and always include sugar in some form. Candi syrup, turbinado or even just plain table sugar. For a dark strong use d2 if you can....
Click to expand...

d2?
 
Any of those would work.

I often add it at about 10 minutes left in the boil, but it can be added at flameout or even after a few days of fermentation.
 

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