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!