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Old 06-29-2007, 06:18 PM   #1
snoochhandytardman
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Default how do i control sweetness?

I think we all have run into what seems to be a brewing enigma. I just racked my belgian ale clone to 2ndary and it was great, except it was 35 percent to sweet. The FG was 1.013 though, so attenuation didn't seem a problem. My initial reaction was there may be just a unusual perception of sweetness due to the esters present. Then, i thought there may be other chemicals than sugars that lend sweetness that are not fermentable. If it was just non-fermentable sugars the FG would be higher,....right? Help. Here's the recipe:

6.6 lbs. Muntons Light malt extract syrup
.5 lb Muntons light malt extract powder
2 lb Light Candi Sugar
1.5 oz 4.6 AA Styrian Golding hops (bittering hop)
.75 oz 3.5 AA Saaz hops (bittering hop)
1 tsp Irish moss for 60 min
1 ounce Dried Ginger Root (boil 15 min)
1 ounce Bitter Orange peel (boil 15min)
Wyeast 1214 Belgian Ale
fermented around 68 degrees

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Old 06-29-2007, 06:24 PM   #2
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With 9 lbs of malt it looks like you had enough hops.

All beer is sweet. You have to add hops to bitter and balance it.

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Old 06-29-2007, 06:39 PM   #3
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sure... there seems to be enough bitterness given the bittering flavor of the orange peel and the hops.This recipe for belgian ale, and many like it, don't generally produce a beer this sweet.

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Old 06-29-2007, 06:43 PM   #4
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Are you certain of the FG? If you are talking about a 5 gallon batch I would be amazed if your FG wasn't higher, especially with the sweetness you are describing. Also that seems like a lot of sugar to me, but I am not really familiar with Belgian Ale recipes. It just seems that sugar is usually the main culprit in a sweet brew. You could add a stronger yeast for a drastic fix.
You can also add a hops tea or more wort if you are really unhappy with it.

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Old 06-29-2007, 06:48 PM   #5
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im sure that was the FG. hop tea and the yeast fix are interesting things to consider. thanks.

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Old 06-29-2007, 06:49 PM   #6
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Not really... Candy sugar is almost 100% fermentable so it wouldn't add sweetness to the beer.

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Old 06-29-2007, 06:56 PM   #7
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Quote:
Originally Posted by Bobby_M
Not really... Candy sugar is almost 100% fermentable so it wouldn't add sweetness to the beer.
yeah dude!
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Old 06-29-2007, 07:09 PM   #8
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Quote:
Originally Posted by cheezydemon
It just seems that sugar is usually the main culprit in a sweet brew. .
Like Bobby sez

And it may seem counterintuitive but adding sugar makes a dryer not a sweeter beer.
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Old 06-29-2007, 07:19 PM   #9
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If you are tasting it during racking, before it is carbonated, it will taste sweet. Once you add carbonation, the carbonic acid will reduce the perceived sweetness and give it a little bite.

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Old 06-29-2007, 07:23 PM   #10
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Quote:
Originally Posted by jdoiv
If you are tasting it during racking, before it is carbonated, it will taste sweet. Once you add carbonation, the carbonic acid will reduce the perceived sweetness and give it a little bite.
hmmmm. yeah i know that the flavor will certainly "evolve," especially with a brew like this. i guess ive never had a beer that became less sweet-tasting though.
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