beer to brew with 2lbs of (D)ark Belgian Candi Sugar

[San_Diego_Matt]

ok so my wife wants to brew with the candi sugar and she wants to make a belgian dark strong.

I looked in BCS and JZ doesn't use any candi sugar in his recipe. Can you point me in the direction of an extract recipe for a beligan dark strong what uses dark candi sugar?

Thanks

Matt

[Quin]

You can substitute the dark candi syrup for the cane sugar in the strong dark ale recipe. You can back off on the caramunich if you want, but I doubt you'll notice the difference.

[ApresSkiBrewer]

You can substitute the dark candi syrup for the cane sugar in the strong dark ale recipe. You can back off on the caramunich if you want, but I doubt you'll notice the difference.

+1. Agree. Rock and roll.

[San_Diego_Matt]

OK, I'll substitute the candi sugar for the cane sugar. is 2lbs candi sugar in place of 1lb dark candi sugar going to change the final gravity much?

Also, where should I add the candi sugar? into the boil for the last 5 minutes or so, into the primary? If I add it to the primary, does it all go one at once or in stages? and at what part of the fermentation? beginning? middle? end?

[dunleav1]

English Barley Wine or strong ale would also be a candidate. A lot of those historic English big beers had sugar in them.

[ApresSkiBrewer]

If you want simplicity, add it to the kettle 10 or so minutes before the end of boil.

If you want to give your yeast the best chance of finishing the beer out as low as possible, dose it (all at once is fine) after primary fermentation is just beginning to slow. Add it to 1-1.5L of water, boil it up for 10 minutes or so, add to the fermentor. Be sure to have a blow off.

[brewinhard]

Currently enjoying my quick version of a flanders brown (still took 4 mos) made with D2 syrup and the beer is maturing quite nicely. Really like the way the syrup adds some rummy dark fruit flavors to the overall sourness of the beer.