Belgian Dubbel

[hoss]

I have a freind brewing up a Belgian Dubbel kit from one of the sponsors. It didn't come with specific directions and she was wondering when to add the candi sugar to the boil. Well, I haven't gotten to that episode of the Jamil show yet.
So any suggestions.

[Dirk McLargeHuge]

I would add it in the last ten minutes or so. All you really need to do, once you dissolve it, is to sterilize it. Those sugars are already pretty simple, compared to the sugars in your grains.

Someone please correct me if I'm wrong.

[huskerbrew]

I've added it at first boil and near the end, doesn't seem to matter as they dissolve readily.

[straight cash homey]

I would suggest adding it after fermentation has begun as Doc said on the show last Sunday. If you let the yeast get a running start they will finish strong and your FG will be lower. Add the sugar on day three of fermentation, just pasteurize it, cool it and pour it in. It seems like extra work, but it makes better beer.

[BDawg]

+1 on Cash's answer-

FWIW, something not mentioned but but I think is worth doing so is that a heavier wort during the boil will add more melanoidans to the beer, and also lower the hop utilization.

[ziggy]

I always add it with 15 minutes to go in the boil. With a dubbel the gravity probably will not be high enough for the yeast to have a whole lot of trouble. With a tripel or quadrupel I would definitely dose it after fermentation has started.