I'm curious how folks have experimented with various candi sugar syrups
in their pale/amber ales. Most of the recipes I see candi syrup in are Belgians, but I'm curious what others have experimented with. I've made KingBrianI's Caramel Amber Ale
twice now and it's still my wife's favorite. I'm trying to put a recipe together for something light (4.5ish ABV) using Maris Otter and Denny's Favorite since I have it in stock, and I thought maybe I'd try adding some of the syrup.
Here's what I'm thinking for a 5 gallon batch:
(OG around 1.043)
1# Light Munich
.5# Crystal 10
.5# Crystal 60
1# Light Amber Candi Syrup (270F)
Hop schedule for around 27 IBUs
1.25 oz Willamette @ 60
.75 oz EKG @ 20
.75 oz EKG @ flameout
So what do you folks think? These hops going to play well in something like this? Any opinions on my draft recipe or maybe some experienced input on what hops do well with these syrups?