Belgian Trappist Ale / Quadrupel

Discussion in 'General Brewing Discussions' started by BDgrainbrewer, Dec 4, 2016.

  1. BDgrainbrewer

    BDgrainbrewer New Member

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    All Grain. Recipe calls for the addition of Belgian Dark Candi Sugar once the wort comes to a boil. The Candi Sugar that I have came from my LHBS in Austin and is chunky in appearance. Does there need to be any refinement of the Candi Sugar before adding, or just add SLOWLY in the chuck form at lower heat until the addition is made and continue on? Brewing First Trappist Ale, and the 16.25 lbs. of grain down to 6.5 gallons to the primary should be interesting! Had to make a larger 'tun. Cheers & thanks for any input.
     
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  2. Ozarks Mountain Brew

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    you can soften the sugar in a pan before, the pod cast refers to soft candy sugar and that will do it
     
  3. Thurston Brewer

    Thurston Brewer Active Member

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    I'd draw off a quart or so of wort into a saucepan and dissolve the sugar into it over a low heat, then add that back. Just to be on the safe side and avoid burning the sugar chunks.
     
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  4. BDgrainbrewer

    BDgrainbrewer New Member

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    I appreciate the input, and my boil pot is working hard today! Cheers
     
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