michael.berta
Well-Known Member
- Joined
- May 6, 2007
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For making strong Belgian ales (1.070 and higher) do people tend to use a larger water to grist ratio and mash for longer to get a more fermentable wort? Like say as high as 2 quarts per LB of grain?
Also, I am adding corn sugar toward the end of the boil. Should I take the corn sugar into account for this calculation? I'm assuming I wouldn't but figured I'd ask.
Also, I am adding corn sugar toward the end of the boil. Should I take the corn sugar into account for this calculation? I'm assuming I wouldn't but figured I'd ask.