snoochhandytardman
Well-Known Member
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
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