Just throw it in at the beginning of the boil. First, I like to dissolve it on the stove top in 2 cps. of water so it does'nt get stuck to the bottom of the kettle.
dark candi, inc. syrup is not just table sugar. You might know that if you have ever used it. And it is the REAL DEAL used in Belgian by monks.
Some of the more famous breweries add it 45 in during a 90 min boil. Your boil will stop for 5 min before ramping back up. Stir the wort really well so nothing burns!
The D2 will color your beer the most. With 1 to 1.5 pounds per 5.5 gallons of wort will give you a deep red in your finished beer.
You can't believe everything you read........
dark candi, inc. syrup is not just table sugar. You might know that if you have ever used it. And it is the REAL DEAL used in Belgian by monks.
Some of the more famous breweries add it 45 in during a 90 min boil. Your boil will stop for 5 min before ramping back up. Stir the wort really well so nothing burns!
The D2 will color your beer the most. With 1 to 1.5 pounds per 5.5 gallons of wort will give you a deep red in your finished beer.
You can't believe everything you read........
Rocks are for crackheads like you!!
I know brewers that have been to Belgium and brewed with brewers there.
They used candi syrup!!
For a guy that claims to have read BLAM, you don't sound that educated on Belgian brewing.
Believe what you want.
My buddy knows brewers in Belgium and tells me they use candi syrup.
Even Pannepot has 4% rocks and 4% syrup.
This is straight from the brewers.
Kind of funny that you seem so hard pressed to believe that this COULD be true.
Have you used any of the Dark Candi syrup RRBBGG27013?
How about Dark Strong recipe for us?
The syrups might be the same sugar profile, but the flavors created during the process are as individual as different malts.[/QUOTE
My point, simply is that they're all made with sucrose, and it is not necessary to buy commercial examples to have these products for your homebrew. That wonderful flavor we all get from the dark syrups is a result of the caramelization of said sucrose during the heating process. Look, B-Dub, we havn't agreed on much except maybe the satisfaction and flavorful notes we get from adding sugars (whatever form) to our beers. I do hope it's not the only thing we'll agree on... but if it is, I guess sugar additions would be just fine!
it is my understanding that the 'candi syrup' the Jamil Zainasheff uses in his Belgian Dubbel recipe in 'brewing classic styles' is somewhat related to light molasses- it contains by-products of the sugar refining process similar to the ones that give molasses its distinctive taste
i WILL certainly agree that the candy sugar rocks you see at your LHBS are nothing but inverted table sugar and can be duplicated by boiling a simple syrup to the desired color
read page 236 in 'brewing classic styles' by zainasheff and palmer and tell me they are wrong...
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