Belgian dubbel candi sugar...?

[2BeerOrNot2Beer]

Hey guys,

I'm brewin a Belgian dubbel and was curious whether anybody recommends adding the candi sugar during the boil vs. any other time. I assume it is all unfermentable, and therefore it would be of no benefit to add it part way into fermentation after the yeast have worked their way thru a good portion of the maltose.

Thoughts? Thanks.

Jake

 

[smizak]

With a low percentage of the extract, I always add it to the boil.

On another note, I hope you mean Belgian candi syrup.

IMHO, the D-90 from Candi Syrup Inc. is essential in a Dubbel.

http://www.candisyrup.com/products.html

 

[2BeerOrNot2Beer]

Yea I meant syrup. It's the D 90. Do you know if it is all unfermentable, or only partly?

 

[beergolf]

I assume it is all unfermentable

Wrong assumption. It is highly fermentable.

You can add it near the end of the boil, or even add it after a few days of fermentation. Both will work.

For a high OG brew I usually add it after a few days of fermentation, but for a dubbel, which is probably not real high OG you can add it near the end of the boil. Just make sure to make a big enough starter.

 

[smizak]

Wrong assumption. It is highly fermentable.

You can add it near the end of the boil, or even add it after a few days of fermentation. Both will work.

For a high OG brew I usually add it after a few days of fermentation, but for a dubbel, which is probably not real high OG you can add it near the end of the boil. Just make sure to make a big enough starter.

^^^^This. I always add it to the boil, never had any issue. Although I'm pretty sure WY3787 can ferment an old boot.....