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I have 2 kegs of an Abbey Dubbel and wanted to make one different than the other to try the differences. The first one I will just hook up to the CO2 kegging system, but the second one I was thinking of priming with D2 Dark Candi Syrup and adding Brettanomyces to it. 

Has anyone used Dark Candi Syrup to prime with. If so, how much did you use for 5 gallons? 

Also, since i am doing this in a keg, I think I need to use less sugar than normal. Does anyone have any input on that. 

Cheers,

Jeff

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Jeff,

Some info that may or may not be of use..

I've checked some of the books I have and found a note in "Designing Great Beers" that most of Candi Sugar's fermentables come from Sucrose. So perhaps you could use the same amount (by weight?) that you would use table sugar.

I also found the following in my personal notes:

Volumes of Priming Sugar per 5 gallons: (bottles/keg)

Dextrose: 3/4 cup (bottles), 1/3 cup (keg)
Honey: 1 cup (bottles), 1/2 cup (keg)
Maple Syrup: 1 1/4 cup (bottles), 5/8 cup (keg)
Molasses: 1 cup (bottles), 1/2 cup (keg)
Brown Sugar: 2/3 cup (bottles) 1/3 cup (keg)
Sucrose: 2/3 cup (bottles), 1/3 cup (keg)
DME: 1 1/4 cup (bottles), 5/8 cup (keg)


Now of course this would be much more accurate by weight than volume.. and it doesn't state what kinds of volumes of CO2 these amounts will produce.. I neglected to write down my source for this one, I'll try to track it down. Assuming you could weigh table sugar (sucrose) at 1/3 cup as noted above and use the same weight of Dark Candi might approximate whatever result that amount of sucrose woiuld produce.

Cheers,

Matt
Also, from "Brew Like a Monk", the levels of carbonation various breweries aim for..

Orval - 10 grams per liter / 5 volumes
Rochefort - 7 grams per liter / 3.5 volumes
Westmalle - 6 to 8 grams per liter / 3 - 4 volumes
Leffe - 6.3 grams per liter / 3.1 volumes

Not totally relevant to the topic but thought I'd pass it along.

Cheers!

Matt

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