I am brainstorming my first truly big beer. Made a couple 9%-10%, but nothing huge.
I see a lot of big beer recipes add a bunch of dextrose or honey or candi sugar. My question is why add SO MUCH simple sugar?
Why not mash to result in a large volume, then boil all the way down to a highly concentrated, smaller volume beer? Sure you may boil for 3 hours or more, but why not? No babysitting the fermenter, it's all a waiting game.
If you build a fairly large 10 gallon beer, then boil the extra 5 gallons off, wouldn't the result be a really big 5 gallon? Just looking for a sanity check here. I am obviously missing something...
I see a lot of big beer recipes add a bunch of dextrose or honey or candi sugar. My question is why add SO MUCH simple sugar?
Why not mash to result in a large volume, then boil all the way down to a highly concentrated, smaller volume beer? Sure you may boil for 3 hours or more, but why not? No babysitting the fermenter, it's all a waiting game.
If you build a fairly large 10 gallon beer, then boil the extra 5 gallons off, wouldn't the result be a really big 5 gallon? Just looking for a sanity check here. I am obviously missing something...