Beer Forum

I am doing my first Dubble soon, and need to order this up. I am doing a non-BCS version that does not have all the dark malts. Never used this before so when do I add this and not sure if it is a 100% switch for hard candi.

You can add the belgian candi syrup pretty much at any time, but you will get a slight flavor and aroma difference depending on when you add it. Really it is up to you, and as you'll do more dubbel's you'll be able to find out what you like and thus when to add it and how much. When I use belgian candi syrups I lean towards the end of the boil, with around 10 minutes, but again that's my liking, not yours.

Cheers to good beer!

+1 with what NB said. I usually don't add them for the whole boil simply becuase it takes down the IBU measurement a tad (really not that much, and in a dubbel IBU's aren't a huge deal). I usually will add mine with 20min. or so left right before I add my wort chiller to sanitize.

For nearly all of my beers where some type of brewing sugar is involved, I add things at the whirlpool. If the sugars represent more than 10% of the fermentables, then I begin adding things about 5 minutes or so before the end of the boil.

I think that JZ suggested adding candi syrup in the primary - after ~ 50% attenuation or so. Check out the Trippel show. If memory serves me, it is to encourage the yeast to eat the bigger chain sugars before cranking on the easy, shorter chain sugars.
It sorta makes sense - the beasties will preferentially go for the simple sugars, and if they get too pooped after that, there might be a high residual sweetness in the finished beer.
I can't remember if he suggested to heat the sugar up or not (to sanitize).