pdykstra
Member
I'm brewing a Belgian Pale Ale and following these instructions:
Ingredients
6.6 lb. Muntons Extra Light Malt Extract
1 lb. Light Candy Sugar
½ lb. Dingemann’s Aromatic Malt 22° L
¼ lb. Dingemans Caramunich Malt 60° L
1½ oz. Styrian Goldings Hop Pellets (Bittering)
0.75 oz. Styrian Goldings Hop Pellets (Flavor)
0.75 oz. Styrian Goldings Hop Pellets (Finishing)
White Labs WLP-530 Abbey Ale Yeast
The original recipe did not include the 1 lb. of Light Candy Sugar, but I'm adding it to make it a little stronger. I compensated by slightly increasing the flavor and finishing hop additions from 0.25 to 0.75 oz. I'm curious if the Light Candy Sugar addition is a good idea, or if it might lead to too much of alcohol or dry flavor in the beer. This is my first Belgian, advice?
Ingredients
6.6 lb. Muntons Extra Light Malt Extract
1 lb. Light Candy Sugar
½ lb. Dingemann’s Aromatic Malt 22° L
¼ lb. Dingemans Caramunich Malt 60° L
1½ oz. Styrian Goldings Hop Pellets (Bittering)
0.75 oz. Styrian Goldings Hop Pellets (Flavor)
0.75 oz. Styrian Goldings Hop Pellets (Finishing)
White Labs WLP-530 Abbey Ale Yeast
The original recipe did not include the 1 lb. of Light Candy Sugar, but I'm adding it to make it a little stronger. I compensated by slightly increasing the flavor and finishing hop additions from 0.25 to 0.75 oz. I'm curious if the Light Candy Sugar addition is a good idea, or if it might lead to too much of alcohol or dry flavor in the beer. This is my first Belgian, advice?