chaps
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- Dec 30, 2017
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Im going to be attempting a strawberry blonde belgian with some clear Belgian Candi sugar for extra sweetness. The recipe is basically the Mill Pond kit from GFHB (Pale rice, Crystal and M41 belgian yeast). I am planning on adding some biscuit rice to the mash and 3lbs of the strawberry puree to the last 10 minutes of the boil so that there is a bit of strawberry flavor instead of adding it to the secondary so that it doesn't end up being a strawberry beer that happens to be a belgian.
I would like to add some candi sugar in to make it a bit sweeter and then over-carbonate slightly so that it is a bit champagney. I had planned on putting the candi sugar into the secondary but saw that others were using the candi sugar as the carbonation sugar at bottling time. Anyone with experience on this? What flavor/texture did you end up with by using the candi sugar at bottling time instead of adding during boil or to secondary?
Thanks for any thoughts,
Chaps
I would like to add some candi sugar in to make it a bit sweeter and then over-carbonate slightly so that it is a bit champagney. I had planned on putting the candi sugar into the secondary but saw that others were using the candi sugar as the carbonation sugar at bottling time. Anyone with experience on this? What flavor/texture did you end up with by using the candi sugar at bottling time instead of adding during boil or to secondary?
Thanks for any thoughts,
Chaps