How much dark belgian candi sugar is typical or appropriate for a belgian dark strong recipe with a simple grain bill? My intent is for the majority of the rich, dark fruit flavors to come from the addition of the dark sugar as is apparently traditional for the style (per Stan Hieronymus' BLAM).
I currently have on hand 1 lb. of "D" (SRM 80) and "D2" (SRM 160) both from Dark Candi. I was considering adding both, which in my particular recipe would account for 10% of the fermentables and a 10 SRM shift in the expected color.
I have not included my recipe, because I'm interested in the general consensus as to how much to add for something in the style of a Belgian Dark Strong, not a critique of my recipe.
Let's hear your thoughts!