Belgian Dubbel: dumb Q about adding candi syrup

You can add it at any point, I usually add it during the last 10 mins or so.

 

I personally add my sugars (cane sugar, candi sugar, etc.) at the end of the boil.

Cheers!

 

You can even add it to primary once cooled a few days later (especially if it's flavored candi sugar such as these (but probably not for a Dubbel):
http://www.shop.cascadebeercandi.com/Custom-Blend-Beer-Candi-Syrups_c4.htm
Haven't tried any of these yet, but...soon

 

I actually just recently, per the tip of another member here, added it to the first runnings. Worked fine, and you can take a pre-boil gravity without adjusting (not that it's complicated).

 

Nice! Never saw those before.

 

"They" say that adding it easrly vs. late changes the character a bit, but I've never experienced a difference. I usually add it early if I'm not concerned about hop utilization, late if I want more bitterness.

 

I would assume (and have read) that the earlier it's added, the more the syrup "aromatics" can be boiled off. If you are looking more for sugar content and flavor, it doesn't really matter.

 

A sugar syrup that is produced by boiling sugar wouldn't contain any volatile aromatics to boil off.

Honey is an example of a sugar solution that derives its character from volatile aromatics and therefore shouldn't be boiled if you want to retain its character. People assume that the same holds true for other liquid sugars like maple syrup etc but its simply not the case.

 

Thanks that makes perfect sense when I actually put some thought into the matter. I just read through the d2 candi syrup website as well and found zero mention of aromatics. Perhaps it was a change in flavor rather than aromatics that I had read previous threads about? Or would you also feel that, since the syrup is already boiled in it's creation, time it's added on brew day has s little to no noticeable effect on the overall flavor contribution it makes to the beer?

Perhaps somebody should let Drew Beechum know.....

http://www.homebrewersassociation.org/forum/index.php?topic=9192.0

dbeechum

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Re: When should I add this Candi Syrup?
« Reply #10 on: September 13, 2011, 01:04:23 PM »
My rule of thumb is always - if I'm hoping to get aroma and flavor contributions, in late she goes - 10 minutes or so of boil time. If not, chunk it in early.

 

And Denny Conn too....

denny

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Re: When should I add this Candi Syrup?
« Reply #12 on: September 13, 2011, 02:13:56 PM »
Quote from: dbeechum on September 13, 2011, 01:04:23 PM
My rule of thumb is always - if I'm hoping to get aroma and flavor contributions, in late she goes - 10 minutes or so of boil time. If not, chunk it in early.

But I get aroma and flavor contributions from it when it's in for the whole boil. What am I doing wrong?

 

I communicated with Denny Conn concerning when to add candi sugar for a BSDA that I brewed. He stated that he made a Quad using D2 candi syrup and he added that syrup at the beginning of boil and he still tasted the flavor/aroma of that syrup. I used a dark candi sugar for my BSDA and I added it at the end of the boil.

It certainly may be OK to add syrup/sugar earlier in the boil but there is no downside to add them at the end of boil. And for the case of a sugar (vs. a syrup?) there may be a benefit to add them at the end (from a flavor/aroma perspective).

Cheers!

 

I typically add at the beginning. I can mix it in thoroughly without risking scorching. Because candi sugar is a processed product, I don't think you stand to lose delicate aromatics in a boil (however, if using a quality honey, do not boil for this reason!). Another consideration is that there may be some slight decline in hop utilization, but I think it too small to worry about.

 

I learned something during this weekend's brew day. I used clear candi syrup for the first time for at tripel. I added the syrup about midway through a 120 min boil. I was boiling gently in my aluminum kettle because I didn't want to darken the wort much. It didn't seem to darken at all for the first 60 min, but after adding the syrup it seemed to darkened a fair amount in the last 60 min. I was surprised at the color change. It tastes fine, no scorching, but there was some caramelization or melanoid formation going on based on the color. Next time I use clear syrup I'll be adding it right at the very end.