Trencher
Well-Known Member
Brewed my first Belgian today, a simple pale ale intended to be a session beer for SWMBO's birthday party. Unfortunately I missed my OG badly, falling 8 points short, but decided to try making up the gravity by adding some sugar to the primary. As a ballpark I figured 1.5lb light brown sugar boiled in 1qt of water and added to the 5.25gal batch a couple days into fermentation would get me in the right range, but this brought up the question of accurately calculating my OG in such a situation.
I suspect plenty of people make Double IPAs and Belgian Triple/Quadruple styles by adding sugar to the primary in order to increase the OG and alcohol while still finishing with a low FG. How do you calculate the gravity increase when planning these beers?
I suspect plenty of people make Double IPAs and Belgian Triple/Quadruple styles by adding sugar to the primary in order to increase the OG and alcohol while still finishing with a low FG. How do you calculate the gravity increase when planning these beers?