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Old 09-03-2011, 09:46 PM   #1
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Nov 2009
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YOU KNOW!! BELGIAN when you are druck.......(god dammit)

So! I made some AWESOME belgian candy sugar (see above). The only thing that went wrong, was making EXTRA that was hard to store.....

I melted the whole mess of candy on brew day, and ended up using WAY more than I wanted to, just because the stuff was a cross between MOLTEN LAVA and Napalm.

Sticky as HELL and too hot to hold. SO:

4 lbs munich malt
1 lb crystal 120
6 lbs pale DME
3 lbs red candy sugar (or so)
1 oz Glacier 60 min
1 oz Hallertaur flameout

Danstar yeast cake (1/2) from SWMBO SNPA

Bubbling away as we speak. Not going to ferment at 80, I started it at 80 in the cool basement, it will be at 70 before nightfall.

The Candy Sugar is the MOST delicious caramel I have ever tasted!

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