Cane sugar addition

[Simonpyman]

So tomorrow I am brewing a Belgian Blonde and the recipe calls for 0.5 lbs cane sugar. I copied from a recipe to build the current recipe i will be following. What is the best time to add the sugar? I do see some recipes say late kettle boil addition , does that mean the last 10 minutes of the boil or right after turning off heating elements on the brewzilla and at the start of cool down? I am assuming that no one adds the cane sugar during the mash correct?

 

[Over The Cliff Brewing]

I would with 15 minutes left just ensure the sugar is completely dissolved.

 

[Donoroto]

Yes, no sense adding it in the mash, wait for the boil and (pro tip) try to dissolve it either by pulling a few liters hot wort from the boil or by adding it slowly and stirring well. As late as you like, but keep it hot enough to be sanitized.

 

[Minbari]

So tomorrow I am brewing a Belgian Blonde and the recipe calls for 0.5 lbs cane sugar. I copied from a recipe to build the current recipe i will be following. What is the best time to add the sugar? I do see some recipes say late kettle boil addition , does that mean the last 10 minutes of the boil or right after turning off heating elements on the brewzilla and at the start of cool down? I am assuming that no one adds the cane sugar during the mash correct?

cane sugar or candi sugar?

 

[Simonpyman]

cane sugar or candi sugar?

Cane

 

[Sandy Feet]

I add it after mashing while squeezing the brew bag while it is hoisted. That gives it a little time to dissolve. I have added it during the mash, but i dont know how efficient that was.

 

[Minbari]

Last belgian i did, i added it 1/2 way through fermentation

For my imperial stout, i add it near the end of the boil

 

[Zambi]

I add with about 10 minutes left to go of the boil

 

[Ward Chillington]

Yeah, as mentioned, while in the boil for faster incorporation yet long enough to sterilize anything you are bringing into the kettle with it. Also...drop the heat to a simmer so to prevent any boil over while you are dumping it in.
Only a half pound? What's the intent there? Surely not points....is it some dryness in the finish? Or is this a small batch....less than 5 gallons?

 

[Simonpyman]

Yeah, as mentioned, while in the boil for faster incorporation yet long enough to sterilize anything you are bringing into the kettle with it. Also...drop the heat to a simmer so to prevent any boil over while you are dumping it in.
Only a half pound? What's the intent there? Surely not points....is it some dryness in the finish? Or is this a small batch....less than 5 gallons?

I think for both, i researched a bunch of recipes and that it was typically used.

 

[Sandy Feet]

1/2 lb in a Belgian in 5 gallons would probably work well if you want some dryness and a few points.