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Old 09-27-2011, 01:39 AM   #1
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

 
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Old 09-27-2011, 02:05 AM   #2
beergolf
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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....

 
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Old 09-27-2011, 02:11 AM   #3
chemman14
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Quote:
Originally Posted by beergolf View Post
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....
d2?

 
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Old 09-27-2011, 02:21 AM   #4
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D2 syrup. A very dark belgian candi syrup..

 
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Old 09-27-2011, 02:23 AM   #5
chemman14
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and I would add this at the boil? flameout? after fermentation slows?

 
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Old 09-27-2011, 02:29 AM   #6
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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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Old 09-27-2011, 02:34 AM   #7
chemman14
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awesome, thanks man!

 
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