So I figured I'd try to add some sugar to my extract beer, and used this process to make some candy syrup.
Well, like any excited kid in the candy syrup store, I went overboard, and didn't do enough homework on what proportion of the grain bill would be allowable (much less appropriate for any given style).
So I wound up brewing something with 35% of the bill coming from candy syrup (Recipe to follow). I'm wondering if anyone would mind taking some shots at what flavors may come out of this batch. I'm guessing it'll be 1) terribly unbalanced, 2) Hot, Hot, Hot. The recipe is based on a Wit that I'm trying to hop a little more aggressively (and use the sugar to boost the ABV).
And by shots, I mean shots, I can always use a good laugh (but some reasonable guesses would be appreciated).
1.75 lbs Bavarian Wheat DME
6 lbs Bavarian Wheat LME (10 min.)
4.25 lbs Light Amber Candy Syrup (10 min.)
1 oz French Strisselspalt 2% - 60 min.
.75 oz Amarillo 7.5% -45 min.
.75 oz Simcoe 12.2% - 10 min.
.25 oz Amarillo DRY
.25 oz Simcoe DRY
Corriander .7 oz - 10 min.
Bitter orange peel 1 oz - 1 min.
Wyeast Belgian Wit (3944)
72 - 76% attenuation
2 quart starter (decanted)
SG = 1.063
TG = 1.015
FG = Been going high Krausen for a week.
Thanks in advance!