I am looking to make something along the line of Belgian-style Ales in the future and was wondering about using Belgian Candy Syrup as a fermentable in them. Being that a number of businesses have sales going now, it appears to be a good time to nab some at a discount.
For a 5-gallon batch, how much Belgian Candy Syrup would be appropriate to bring out the distinctive flavor of the syrup without making it overbearing?
What other fermentables would best be paired with it? How much of them?
Any assistance or even pointing me to some recipes that use it so I can get a better handle on it would be appreciated. Thanks.