My next brew is going to be Belgian; a strong/golden ale like Duvel or something.
Most recipes talk about using plenty of sugar, and often this is grouped as if it's part of the grain bill. Does this mean I add sugar to the mash? Normally, any sugar I use is in the boil.
Cheers,
G
Post #2 made 13 years ago
Good Day G, when I do Belgian Beers, I add the candi sugar after I pull and drain the bag, but the long time will add to the carmalaztion, so if you want fresh Sugar flavor, wait untill 5-10 minutes before the "end of boil"!
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Post #3 made 13 years ago
I'll probably use Demerera, and don't want it too caramel. So will probably put in last half hour of boil.
Post #4 made 13 years ago
GYRO,
i regularly brew a Belgian Golden Strong Ale. Around 7.5% abv.
i add the sugar into the fermenter after two or three days of fermentation.
this way the yeast are grown and happy. the yeast tend to go for the simple sugars first as they are easier to break down. if they have the simple sugar available at the start of ferment they sometimes get lazy fermenting the maltose complex sugars and might leave you with an under-attenuated beer.
i regularly brew a Belgian Golden Strong Ale. Around 7.5% abv.
i add the sugar into the fermenter after two or three days of fermentation.
this way the yeast are grown and happy. the yeast tend to go for the simple sugars first as they are easier to break down. if they have the simple sugar available at the start of ferment they sometimes get lazy fermenting the maltose complex sugars and might leave you with an under-attenuated beer.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
Post #5 made 13 years ago
As long as you get it dissolved and boiled for 10 min you will be ok,K&K guys just add there sugar along with there extract and there boiling water. Interesting point about the lazy yeast, I used to get stuck fermentations doing K&K but have never had one doing AG, could this be the sugar addition effecting the yeast I wonder.
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Post #6 made 13 years ago
Yeast is like a little kid.
If you sit your 6 year old down in front of a plate of chocolate cake and a plate of veggies you know he will gorge himself on the cake and not even think of the veggies. Same thing with yeast
I'd add the sugar after fermentation has kicked off (about day 2 or 3). This gives the yeast a good chance to build up its strength from eating the good stuff before it goes crazy and feasts on its dessert.
HC
If you sit your 6 year old down in front of a plate of chocolate cake and a plate of veggies you know he will gorge himself on the cake and not even think of the veggies. Same thing with yeast
I'd add the sugar after fermentation has kicked off (about day 2 or 3). This gives the yeast a good chance to build up its strength from eating the good stuff before it goes crazy and feasts on its dessert.
HC
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Post #7 made 13 years ago
Hey, thanks for the advice. I'm going to be using about 900g of Demerera. Should I just sprinkle all this into the fermenter after a couple of days then?
This is my grain bill, excluding sugar:
3kg pilsner
1kg Belgian Pale
1kg Imperial
500g pale wheat
Going to mash this in 15litres. I can only boil a max of 12-13 safely, so will top up with any remaining as I go, with maybe another 2-3 litres of water in fermenter to make a total batch around 18 litres.
I'm going to use Styrian Holdings and Halletauer Hersbrucker hops. Can't remember how much, but would like advice to avoid it being too sweet.
Cheers
This is my grain bill, excluding sugar:
3kg pilsner
1kg Belgian Pale
1kg Imperial
500g pale wheat
Going to mash this in 15litres. I can only boil a max of 12-13 safely, so will top up with any remaining as I go, with maybe another 2-3 litres of water in fermenter to make a total batch around 18 litres.
I'm going to use Styrian Holdings and Halletauer Hersbrucker hops. Can't remember how much, but would like advice to avoid it being too sweet.
Cheers
Post #8 made 13 years ago
Gyro, if your yeast is healthy and you pitch enough of it, the beer will atenuate and should not be too sweet at all.
I usually boil the sugar in a bit of water for ten menutes to desolve and sanitize it , let it cool down a bit and add it to the ferment.
I usually boil the sugar in a bit of water for ten menutes to desolve and sanitize it , let it cool down a bit and add it to the ferment.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
Post #9 made 13 years ago
Cool. I'll probably put a bit in th boil (maybe 200-300g), and the majority in the FB as suggested. Will let you know how I get on....
