Adding Belgian Candy Sugar

[symphony1975]

hey there, i am doing an extract boil and the recipe has dark belgian candy sugar but doesnt say when to add it....is there a general time when you add it? at the beginning of the boil with malt extract or during boil or at knock off?

thanks for the help

 

[manticle]

How much are you adding and what yeast are you using?

 

[DUANNE]

if it was me id drop it in during the last 5 minutes,unless it is a substancial amount more than 500g or i would be inclined to feed it in progresivly later into the ferment.

 

[jakub76]

The last dubbel I made I used the dark candi syrup, half a 500ml bottle weighed around 370 grams. I added it at the start of the boil as my software was calculating hop utilization based on the boil SG.

 

[symphony1975]

How much are you adding and what yeast are you using?

560grams and using wyeast 3787 trappist high gravity ale yeast

 

[manticle]

Add 1/3 or less to the boil and the rest during secondary fermentation - 2 additions, half the remaining amount for each addition added after primary has finished and waiting until all/most of the first addition is femrented out before adding the scond