What to brew with Dark Belgian Candi Sugar?

[Thirsty Mallard]

Ok, so I got 1.5 lbs of Dark Belgian Candi sugar from The BN a while back and I need to brew and use it before too long.

Anyone have a Belgian Strong Dark recipe that uses 1.5 lbs of Dark Belgian Candi Sugar?

[ApresSkiBrewer]

You could take the Pope recipe from BCS, for Belgian Dark Strong Ale... which calls for 1lb of cane sugar... but swap it out with your belgian candi sugar. What you got came as a syrup, correct? If so... you could probably use all of it, and see what happens.

[Pseudolus.]

If you swapped the dark candy for the regular sugar and kept all the specialty grains the same, I'd think you might end up with too much of that dark-caramel flavor.


I brewed this Drew Beechum recipe with the D2 syrup, and it turned out wonderfully.

[Sent From My iPhone]

This is the Strong Dark Belgian I brewed with mine. It's based off of Sean Paxton's "Saucer Full Of Secrets"

Ingredients

Amount Item Type % or IBU
7.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 34.3 %
4.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 19.6 %
1.50 lb Caramunich Malt (56.0 SRM) Grain 7.4 %
1.50 lb Caravienne Malt (22.0 SRM) Grain 7.4 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 4.9 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 2.5 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.2 %
0.13 lb Melanoiden Malt (20.0 SRM) Grain 0.6 %
1.50 oz Hallertauer [4.00%] (60 min) Hops 13.2 IBU
1.00 oz Summit [16.70%] (5 min) Hops 8.2 IBU
1.00 oz Kent Goldings [4.90%] (15 min) Hops 6.0 IBU
0.75 oz Sterling [6.90%] (15 min) Hops 5.7 IBU
1.00 tsp pH 5.2 (Mash 5.0 min) Misc
1.20 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
2.00 gm Coriander Seed (Boil 15.0 min) Misc
1.00 items Cinnamon Stick (Boil 5.0 min) Misc
1.00 gm Seeds of Paradise (Boil 5.0 min) Misc
2.00 tsp Wyeast Yeast Nutrient (Boil 15.0 min) Misc
1.50 lb Dark Candy Syrup (275.0 SRM) Sugar 7.4 %
1.00 lb Soft Candi Sugar, Amber (40.0 SRM) Sugar 4.9 %
1.00 lb Soft Candi Sugar, Blond (0.0 SRM) Sugar 4.9 %
1.00 lb Turbinado (10.0 SRM) Sugar 4.9 %
1.00 tsp Fermaid K (Primary 3.0 days) Misc
1 Pkgs Trappist Ale (White Labs #WLP500) Yeast-Ale - 4L starter



Beer Profile

Est Original Gravity: 1.092 SG
Measured Original Gravity: 1.092 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 9.3 % Actual Alcohol by Vol: 10.0 %
Bitterness: 33.0 IBU Calories: 425 cal/pint
Est Color: 36.8 SRM Color: Color

[ApresSkiBrewer]

If you swapped the dark candy for the regular sugar and kept all the specialty grains the same, I'd think you might end up with too much of that dark-caramel flavor.

Good point, at the time I didn't consider the difference in fermentability between the cane sugar/begian candi sugar.

[TapItGood]

That sounds like an awesome beer Sheen! How did it turn out?

[Sent From My iPhone]

I liked it. At 10% ABV there's no hot alcohol and it's pretty easy to get blotto off a couple pints. Nice dark fruit flavors. Next time I brew it I'm going to try Abby Ale yeast and swap table sugar and more Turbinado for the Blond and Amber sugars. I'll probably look for some date sugar tht Sean used.

I was planning on letting it age in the keg for a few months before bottleing, but I "Just-a-little-taste-to-see-how-it's-coming-alonged" it to death. I've got 6 Belgian bottles corked and wired that I'm going to try and save for a year and about 5 12 oncers to try every few weeks.

[heliboy]

I like this beer alot that I made recently and I'm enjoying it as we speak. It's my 5th belgian made on Halloween day.
5 gallon batch on tap. Yummy!

8.25 Pilsner malt
1/3 lb belgian aromatic
1/3 lb belgian special "B"
1 lb caravienna
1 lb Rauchmalt
1/3 belgian caravienna
2 lbs German candy sugar- dark LAST 30 MIN OR LESS
1/2 oz. Halle. hops German
4th generation White Labs Belgian Ale yeast
Mash at 150 for 90 min.
60 min boil
OG 1.054
FG 1.004
6.7 to 7 % ABV

Beer is almost 3 months old. Had quite a fruity/orange flavor from the yeast at first, but now it's tasty. I've recently put sugar in the primary using the Jamile technique once the primary is slowing down. This beer not in the recipe is still in secondary going nuts. Recommend going in the kettle for the first time. Belgian homebrews are my favorite. I can't seem to get off the kick of making these. Good luck.