I'm getting ready to brew a Belgian Dubbel my "Drunken Monk" and want to know from the experts. When do I add the Candi Sugar to the boil? 60min?, 30?, 10?.
Thanks
Belgian Dubbel
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ArtCox
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Belgian Dubbel
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Next Brew:
Primary:
Secondary: Seven C's of Rye
Bottled:
On Tap: SMaSH Mouth Vinnie
Upcoming Brews: Gumball Machine, Lil Irish Redhead, "Fat Bastard" Heavy Scottish Ale, Bonzai Rye,
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john mills
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Re: Belgian Dubbel
Depends...what flavors are you looking for? The earlier your sugar addition the more maillard reaction, or kettle carmelization, you'll get. Just like making a strong Scottish.
Specific gravity of your boil also matters due to same sugar kettle carmelization. But for me, I would add sugar 10-15 from end of boil for a Belgian Dubble. This preserves the flavor of the sugar, while minimizing kettle carmelizing to get a better final attenuation.
Specific gravity of your boil also matters due to same sugar kettle carmelization. But for me, I would add sugar 10-15 from end of boil for a Belgian Dubble. This preserves the flavor of the sugar, while minimizing kettle carmelizing to get a better final attenuation.
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