When to add Belgian candy sugar? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Extract Brewing > When to add Belgian candy sugar?

Reply
 
Thread Tools
Old 12-03-2008, 03:36 PM   #1


I am thinking about doing a triple of some sort this weekend and i have a question regarding sugar. At what point in an hour boil do you add the candi sugar? I have done a triple before but that was when i did not save the recipes and do not know when i added it then or when i should add it now.

Here is what I am thinking for the recipe

9.9 lbs ex-light DME

1 lb belgian candi sugar

.25 lbs carapils
.25 lbs caravienne

1 oz styrian [email protected]
1 oz spalter [email protected]

1000 ml 1214/570 starter-this will be my first yeast starter. the yeast is from a belgian golden i did about a month ago that i had stored in my fridge. trying to do the yeast banking thing.

Thanks for the help!
__________________
primary: none
secondary: belgian golden strong ale
bottled: wheat
on deck: triple

 
Reply With Quote
Old 12-03-2008, 04:40 PM   #2
Bob
 
Bob's Avatar
Recipes 
 
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
Liked 142 Times on 105 Posts


Sugar can be added with five minutes left in the boil, no problem. Do remember to take the kettle off the heat to prevent scorching and caramelization.

What brand DME did you buy? Muntons extracts ferment very dry on their own; you may wish to rethink adding candisugar, lest the beer end up too dry. Tripel should be fairly dry, but not so dry as to mask flavor.

Good luck!

Bob
__________________
Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

 
Reply With Quote
Old 12-03-2008, 05:16 PM   #3
john from dc
Recipes 
 
Jan 2008
Posts: 394
Liked 6 Times on 6 Posts


yeah especially for a tripel, which you want to keep light, i'd add it in the last 5-10 mins along with the bulk of that extract.

some extracts do ferment drier than others, but whatever kind it is you've got 10 pounds of it. i'd say some sugar is probably appropriate.

 
Reply With Quote
Old 12-03-2008, 07:38 PM   #4
bbrim
Recipes 
 
Jan 2008
Lincoln, Nebraska
Posts: 886
Liked 42 Times on 37 Posts


You could add the candi sugar after the most vigorous portion of the fermentation is done. Just boil it for 5 minutes or until it all dissolves and add it to your primary. I think this is supposed to put less strain on the yeast when you do a high gravity recipe like yours.

 
Reply With Quote
Old 12-03-2008, 07:59 PM   #5

interesting, i had no clue you could add it to your primary fermenter. what difference would it make if i add it in the boil as apposed to the after it's starts to ferment?
__________________
primary: none
secondary: belgian golden strong ale
bottled: wheat
on deck: triple

 
Reply With Quote
Old 12-03-2008, 10:31 PM   #6
dataz722
HBT_SUPPORTER.png
 
dataz722's Avatar
Recipes 
 
Oct 2007
Middletown, De
Posts: 37,060
Liked 3061 Times on 3003 Posts


just out of curisosity mainly... but did you mean to say LME because 9.9 lbs seems a little unusual for DME. It will make a decent difference in your OG
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong

 
Reply With Quote
Old 12-04-2008, 02:58 AM   #7
debaniel
Recipes 
 
Nov 2007
Posts: 142

Quote:
Originally Posted by [email protected] View Post
interesting, i had no clue you could add it to your primary fermenter. what difference would it make if i add it in the boil as apposed to the after it's starts to ferment?
for a high gravity brew like this, yeast can get a bit overwhelmed initially. If you step up the gravity gradually during fermentation (rather than put everything in the boil), you can provide your yeast with a better environment, and see better attenuation.

adding it to the primary allows the yeast to consume a decent portion of the sugar in your wort before going to town on the sugar...

so, ya, for high gravity brews i will add the extra sugars (be it honey, or candi sugar, etc) during the peak of fermentation, or perhaps just as it's passed it's peak...

 
Reply With Quote
Old 12-04-2008, 03:22 PM   #8

Quote:
just out of curisosity mainly... but did you mean to say LME because 9.9 lbs seems a little unusual for DME. It will make a decent difference in your OG
I was thinking of using 3 Muntons DME packages. Which I think are 3.3 lbs? Or maybe they are 3 lbs each. I am not sure of the weight.
__________________
primary: none
secondary: belgian golden strong ale
bottled: wheat
on deck: triple

 
Reply With Quote
Old 12-04-2008, 03:35 PM   #9
conpewter
HBT_SUPPORTER.png
 
conpewter's Avatar
Recipes 
 
Nov 2007
East Dundee, Illinois
Posts: 5,109
Liked 53 Times on 48 Posts


Quote:
Originally Posted by bbrim View Post
You could add the candi sugar after the most vigorous portion of the fermentation is done. Just boil it for 5 minutes or until it all dissolves and add it to your primary. I think this is supposed to put less strain on the yeast when you do a high gravity recipe like yours.
I agree, I added the Belgian candi sugar after fermentation died down to my 999 barleywine. I just put it in a couple cups of water and brought it to a boil to sanitize/liquify then dumped in the fermenter after cooling it back down a bit.

Edit: this was homemade amber candi sugar I'd made a few days before. Very easy and fun to do.
__________________
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

Xtynct Likes This 
Reply With Quote
Old 12-07-2008, 06:15 PM   #10

I revised my recipe a bit. I needed up using only 7 lbs of light lme. so my og for thie was 1.055. A bit lower than I had hoped but I am going to adding in the sugar and today and we will see how it goes from there. Thanks for the advice!!
__________________
primary: none
secondary: belgian golden strong ale
bottled: wheat
on deck: triple

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Making some Belgian Candy Sugar sonvolt General Techniques 41 01-24-2011 09:28 PM
Why Belgian Candy sugar and not corn for real Abby Ales BillTheSlink Beginners Beer Brewing Forum 10 09-30-2010 12:36 PM
Clear candy sugar vs table sugar (sucrose) for Belgian miatawnt2b Recipes/Ingredients 3 10-29-2008 01:45 PM
Belgian candy sugar instead of corn sugar for priming? Phan71 Recipes/Ingredients 3 08-04-2008 04:17 PM


Forum Jump