Author Topic: Belgian Candy Sugar - Adding Late to The Boil?  (Read 444 times)

Offline waltsmalt

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Belgian Candy Sugar - Adding Late to The Boil?
« on: March 19, 2017, 07:39:10 PM »
I just brewed Denny's batch 400 this afternoon and the recipe calls for D-180 Belgian Candy Sugar.  Not sure why didn't think about this earlier, but I decide to add that and the Turbinado sugar with 10 minutes left in the boil.  Did I miss out on some carmelization of these sugars, and the subsequent flavors, i.e. should I have added it at the start of the boil? 

Offline kramerog

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Re: Belgian Candy Sugar - Adding Late to The Boil?
« Reply #1 on: March 19, 2017, 08:19:06 PM »
Nope. 

Offline majorvices

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Re: Belgian Candy Sugar - Adding Late to The Boil?
« Reply #2 on: March 20, 2017, 05:05:24 AM »
The only issue is it will affect your alpha acid utilization.

Offline denny

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Re: Belgian Candy Sugar - Adding Late to The Boil?
« Reply #3 on: March 20, 2017, 08:05:02 AM »
And it won't effect hop utilization much at all.

To be pedantic (hey, it's what I do) you can't caramelize in the kettle.  You can't get it hot enough to do that.
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