Lawrence Brewers Guild

We're brewing a Belgian Dark Strong Ale today. Shooting for a 10 gal batch at 1.098 with 31 lbs of grain, 32 IBU. In addition to the grain, we will be adding 3 lbs of Dark Candi Sugar. I was planning on adding it the last 10 min of boil, but reading an article on Belgian Tripels last night I'm now wondering if I should add it in a liquified solution 2-3 days after fermentation begins.

For yeast, we are using Wyeast 1214. I started the starter on Sunday and have stepped it up in this order:
1L, 2L (3 total), 3L (6), 5.5L (11.5L; 3 gallons), 1 day rest/settle. I'll get rid of the spent wort and add just the slurry.

About the candi sugar, Suggestions? Comments?

I made one awhile ago and decided against the added sugar since my gravity was high enough with the malt bill. If it were me I would add it in the last 10 minutes or so. I would be slightly concerned about adding after the fact, always chance of something getting in there you don't want. My batch had to age about 6 months to even consume a little, it's great after a year.
have a great brew day.
Phil

When I brewed BDS I added sugar to the boil. When I did Saison and BGS added to fermenter day 2. Late addition prolongs the fermentation and is supposed to "dry the beer out". What I've heard is the yeast get "lazy" if they're given simple sugars early and they don't finish the job of attenuation. FWIW the BDS came out really well after long conditioning. Should increase your hop utilization with lower gravity in the boil.
jim

Add it during active fermentation.

brick wrote:Add it during active fermentation.

This. You're Belgians will attenuate properly. I always build a.1.060 beer and enough yeast for that gravity. After the main ferment dies down then add the syrup solution to primary. The sugar will add to your total projected points. Attentuation is easily achieved by this technique since there is less stress on the yeast. A smaller starter can be made to start off with. This saves a lot of time in preparation. I also advise mashing low on big beers too.

All the previous comments will work and help. I've personally added only at the 10 minutes to go mark. I also keep the temperature warmer towards the end of the primary fermentation. This will insure the yeast keeps active and you achieve a dry finish. Mash low 147-150 is OK. At that mash temp I always give a 90 minute mash.

Relax don't worry, have another home brew!!

Didn't get the points from our mash that I was hoping - and we didn't boil off as much water as we wanted, which brought us down considerably for the O.G. prior to the addition of candi sugar.

What is the highest ratio of Soft Candi Sugar to water I can expect. 3lbs to 1 gal?

What is the highest and/or recommended % of candi sugar in recipe? Currently I'm planning on 8.6%

I usally stay around 10% but some Belgian breweries use up to 20%. So anything under 20% you should be fine.

johnpepin wrote:I also keep the temperature warmer towards the end of the primary fermentation. This will insure the yeast keeps active and you achieve a dry finish. Mash low 147-150 is OK. At that mash temp I always give a 90 minute mash.

Relax don't worry, have another home brew!!

This too.
Some/most Belgian strains will shut down if the temps get to cool leaving a under attenuated beer. There is nothing you can do to get it going again if this happens to you without pitching another fresh yeast pak or starter. This is why I use a heating pad and a temp controller on all my Belgian's. Rate of rise and capture works very well and easy to raise temps towards the end of fermentation.