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Old 03-18-2011, 05:40 PM   #11
mhenry41h
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Originally Posted by joety View Post
Unfortunately mine only dropped to 1031 after four weeks after starting at 1105. If anyone has any ideas on how to further attenuate it, let me know. I may start by insulating my heat box and see how hot I can get it.
I might douse that sucker with some champagne yeast. I havent ever brewed something with a titanic OG like that, but if you do get say 85% attenuation, you should get around 1.017-1.018. What is your target and what was your mash temp. I would think drying out something that big would require a mash around 147 degrees...
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Old 03-18-2011, 05:44 PM   #12
devilishprune
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He probably figured it out by now

I brewed a BDSA with a similar OG and FG and it's a little sweet too. I think that it's a combination of the alcohol flavors with the esters/phenols produced by the yeast.

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Old 03-18-2011, 09:11 PM   #13
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1.010 shouldn't be a sweet tasting beer based on gravity. It's sweet becuase of the use of the crystal malts. I added 1# of Crystal 10L to my Tripel which fermented down to 1.007 and it still tastes a bit sweet but still dry at the same time. It's a sweetness that'll still be there even if you ferment down to 1.000...Crystal man...

Like DP above though as well, higher levels of alcohol will be perceived as sweetness as well!

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Old 03-27-2011, 06:30 PM   #14
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Same experience as the OP. Brewed a tripel with SG 1.083. It finished at a perfect 1.010. The beer still came out sweet tasting even using just 0.5lbs of crystal 10L. I can definitely taste a bit of alcohol hotness in my beer even though I fermented at 60F the entire time. Unlike some well made examples of the style that hide their alcohol a bit, mine is pretty obvious.

So if I recap this thread, people seem to think the perceived sweetness could come from three possible sources: use of crystal malts, high alcohol content and the yeast strand (westmalle) phenolic profile.

Here's the grain bill I used.

11.00 lbs Belgian Pilsner Malt
1.00 lbs Malted Wheat
0.60 lbs Brown Malt (wanted to use 30L amber malt but got duped in buying this instead)
0.50 lbs Crystal 10L
2.00 lbs Turbinado sugar

So the question is, if I want to reduce the sweetness of my next attempt at this beer, what should I try first? Switch yeast strand? Nix crystal and mash a degree or two higher to compensate attenuation?

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Old 03-28-2011, 05:21 AM   #15
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I just cracked a 6 month old extract based Belgian Dubbel. Recipe made to 13L, about 6.9% abv:

1 x Thomas Coopers Pilsener
250mL Belgian Dark Candii Syrup
500g Dextrose/Maltodex mix
Wyeast 3787 Trappist High Grav Yeast

It tastes fantastic, 'sweet' when first put in the mouth but finishes dry. I figure the 'sweetness' comes from the unfermentable caramel compounds in the candii syrup. Alcohol is very well hidden, a great balanced beer. Fermented 18-20degC, the esters are there but not over the top.

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