Belgian Dubbel

Discussion in 'Beginners Brewing Forum' started by Brewer #340326, Nov 19, 2020.

  1. Brewer #340326

    Brewer #340326 New Member

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    Hi guys

    I'm trying to brew a cherry Belgian Dubbel and it saids from the fermentables that I have to add some Belgian Candi Sugar - late addition...
    Can some can explain to me when exactly the recipe means to do ? when should I add the Candi sugar ?

    thanks for your help
    happy brewing
    all the best
    Vince
     
  2. Hawkbox

    Hawkbox Well-Known Member

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    I'd probably add it at flame out personally, so you don't scorch the bottom of the pot.
     
  3. Brewer #340326

    Brewer #340326 New Member

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    thank you
     
  4. Hawkbox

    Hawkbox Well-Known Member

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    I don't do much with sugars but that would be my method, someone may be along to correct me though. ;)
     
  5. Nosybear

    Nosybear Well-Known Member

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    Also, just use the same weight of table sugar, unless you're using the darker syrups. Saves you a bit of money.
     
  6. Craigerrr

    Craigerrr Well-Known Member

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    I use the D240 Candi Syrop (black as night) in my black IPA. It helps thin/dry it out a bit and boosts the ABV. I add it 5 or 10 minutes before flame out. I will just run the whirlpool and drizzle it in slowly so it doesn't sink straight to the bottom and scorch. If you don't have a pump to whirlpool you could just stir as drizzle it in.

    Welcome to Brewers Freind by the way.
     
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  7. Craigerrr

    Craigerrr Well-Known Member

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    Truth. If it is a lighter one like D45, it is really just an expensive simple sugar. I learned this from Nosy!
     
  8. Bubba Wade

    Bubba Wade Well-Known Member

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    For dark sugars, I use Louisiana unrefined cane syrup. Local ingredient, nice residual flavor after fermentation.
     
  9. Nosybear

    Nosybear Well-Known Member

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    Would be nice....
     
  10. Frankenbrewer

    Frankenbrewer Well-Known Member

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    The last couple of times I have used sugars, depending on the amount, I pull off a quart of the boiling wort to dissolve the sugar and then pour that in between 10 and 5 min left in the boil. It brings the boil temp down a bit but not enough to stop it.
     
  11. Bubba Wade

    Bubba Wade Well-Known Member

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    I use the same technique. Helps to prevent scorching.
     
  12. Hawkbox

    Hawkbox Well-Known Member

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    That's a good idea, I never thought of it before.
     
  13. Craigerrr

    Craigerrr Well-Known Member

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    Great idea! Next time I am adding sugar, syrop, or honey, I will do this at the same time I add the chiller. Might as well just have one temperature drop. As my Brewzilla is the 120V unit, I have been preheating my chiller to mitigate the lag in coming back to a boil.
     
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