Beer Forum

made a belguin dubbel this last weekend and it called for belgiun dark candy sugar, didn't have it but had the agave nector so used it. will be interesting if it made a difference or not. i added it at flameout so hopfully it will add some flavor.i might add some more at full krausen to dry it out some more.

speed wrote:made a belguin dubbel this last weekend and it called for belgiun dark candy sugar, didn't have it but had the agave nector so used it. will be interesting if it made a difference or not. i added it at flameout so hopfully it will add some flavor.i might add some more at full krausen to dry it out some more.

The final color of your beer may not be as dark as with the candi syrup but I bet the flavor and aroma impact will be interesting with the belgian yeast. Keep us posted on this one please....

will do. this one started out at 1.070 and it is fairly dark so don't know if the dark sugar would have made much of an impact on color.this recipe was in the jan/feb issue of BYO. salmon creek brewing's brother larrys belguin dubbel.

I split a belgian dubbel 6 ways at fermentation with different sugars at 10%. dark agave, light agave, cane sugar, D2 dark candi syrup, pilancino, palm sugar.
D2 was the only one that tasted different to me.

so in other words i could have used plain sugar and saved some money

That's what I thought from my tests. Sorry.

dunleav1 wrote:I split a belgian dubbel 6 ways at fermentation with different sugars at 10%. dark agave, light agave, cane sugar, D2 dark candi syrup, pilancino, palm sugar.
D2 was the only one that tasted different to me.

Do you have any data from the Agave nectar? as in; points of gravity per pound of nectar per gallon of wort? (PPG) Is it totally fermentable?