Would you add Candi Syrup in a Dunkel?

[denny]

@erockrph

@ScallyWag

Incidentally, the recipes at the CandiSyrup website that BrewBama pointed out to me, include a Munich Dunkel that uses their D-45 syrup.  Has anyone ever tried that?  Is it the same as just adding table sugar (obviously Candi would like you to buy/use more of their product!), or does the 45 have enough character to add anything meaningful to a Dunkel?

I have never used the D45 before, but I have one on hand.  I will brew up a dunkel around Txgiving week, I may split batch it, fermenting one my normal way, and the other fermenter with the D45 added for a higher gravity Dunkel…

I use D-45 from time to time when I want to add flavors in a similar ballpark to Cara malts while still keeping the FG low. It doesn’t taste exactly the same as a Cara malt or a British style invert sugar. I can’t exactly describe it - it’s vaguely toffee-like, but paired with the aftertaste of a golden raisin (kinda). It works great in a Belgian Pale Ale, and it can be an interesting twist in other styles.

That said, I can’t picture that flavor giving me what I want in a Dunkel. Dunkel is all about bread crusts and toast to me. Any kind of caramel or toffee character would be out of place, at least in what I’m looking for in that style.

I agree. A dunkel should malty, bready, and dry. Not fruity.