Big Belgian Quad that clocked in at around 10% ABV. The inspiration for this batch came from my homebrew club, the Foam Blowers of Indiana (FBI). Each month, we dive into a different beer style, and during our session on Belgian beers, I not only refreshed my knowledge but also picked up some valuable new insights. One key takeaway was the technique for adding candi sugar to a homebrew batch.

Traditionally, candi syrup is added at the end of the boil. However, it was suggested during our discussion to add it after fermentation has already started. I decided to give this method a try, and I believe it made a noticeable difference. By waiting until the yeast is actively fermenting the malt sugars, you’re essentially letting it focus on the complex sugars first before introducing the simpler candi sugars. This approach allows the yeast to power through its lag and growth phases, ensuring it’s strong and active when the simpler sugars are introduced.

In my view, adding the simple sugars too early might encourage the yeast to prioritize them over the more complex ones, potentially leaving some of the malt sugars unfermented. By ensuring the yeast is already hard at work, it seems more balanced and efficient, resulting in a more complete fermentation. This might just be my new go-to method for brewing Belgian-style beers!

Got some great feedback from my club, and I’ll enter this beer into the spring beer competitions.

This beer scored a 39.5 in NHC Indianapolis. It made it to the miniBOS but did not place.

The following recipe is for a 6 gallon batch

Grain/Fermentables

• 20lb Pilsen Dingemans
• 2lb Torrified Wheat
• 2lb Caramunich
• .5lb Special B
• 2lb Candi Sugar D-45

Hops

• 3oz Saaz (3.8%) First Wort
• 2oz Mittlefrueh (2.3%) 20 Minute

Water

• 2ml Phosphoric Acid 85%
• 4.73g Gypsum (mash)
• 3.98g Calcium Chloride (mash)
• 3.2g Baking Soda (mash)
• 3.22g Gypsum (sparge)
• 2.7g Calcium Chloride (sparge)
• 2.18g Baking Soda

Yeast

• White Labs Trappist/Monastery Ale WLP500

Mash

• 7.88 gallons
• Steep at 148f
• Soarge with 5.15 gallons at 170f

Boil

• 3oz Saaz (3.8%) First Wort
• 2oz Mittlefrueh (2.3%) 20 Minute
• do not add belgian candy sugar until fermentation has started

Fermentation

• 2 liter yeast starter
• Oxygenate wort with pure O2
• Ferment at 68f
• Add 2lb of candi sugar after main fermentation has started
• wait 2 to 3 weeks and crash to 35f

Instagram clip of my adding the candi sugar

https://www.instagram.com/p/DCNCWOPys45