I have end of boil 7 gal @ 1.091 and I want 1.120. Basically I'm at the mercy of my MT and kettle sizes. So looking at my recipe (this will be mostly all first running) I have no problem adding DME and/or sugar. In fact I think that I need to ad some sugar. But I'd like to use Candi Syrup™. It looks like I need to add 4-5 lbs of DME/sugar. Now the first thing that I would like to know is what the limit of simple sugars would be (see recipe below). Is two pounds too much? That would be 5%. Normally that would worry me, but is it a big beer. Second is what would I gain using some Candi Syrup™. I thinking 90 or 180. They are used in recipes for stouts on their site. See I'm thinking that instead off adding 100% fermentables like beet sugar, that it would give the boost that I need - but still add flavors. ~~~~~~~~~~~~~~~~ Great Western Premium 2-Row Malt (2.0 SRM) 71.5 % Weyermann Dark Munich Malt (9.0 SRM) 13.8 % Crisp Roasted Barley (695.0 SRM) 4.1 % Simpsons Crystal Maris Otter (55.0 SRM) 3.0 % Fawcett Roasted Wheat Malt (380.0 SRM) 2.8 % Munton's Chocolate Malt (385.0 SRM) 2.8 % Weyermann De-Husked Carafa II (410.0 SRM) 2.1 % Magnum [15.20 %] - Boil 60.0 min 44.3 IBUs Willamette [4.00 %] - Boil 30.0 min 9.0 IBUs Willamette [4.00 %] - Boil 10.0 min 4.2 IBUs Mash 149*F
Last year I used 2 pounds of Dark brown sugar in my Belgian Dark Strong late in the boil. It took a good 6 months for this to mellow out. This was a 5 gallon batch.
I always make invert sugar if I want to really add a nice dry punch to a beer and shoot the alcohol up or just add brown sugar , but like Premierpro said you are going to have to let it age some , either secondary it for a while or bottlie it and forget it, just dont forget the o2 caps
