Originally Posted by Rehlgood
Yesterday I brewed a Belgian triple with a target OG of 1.084. My efficiency and volume were a little of and I ended up with about 5 3/4 gallons of 1.075 wert. I also mashed a little higher than expected (152ish vs 150 for 75 minutes). My brewing program is telling me this will attenuate to 1.021. Should I add some sugar (sterilized) in a day or 2 to raise the OG and balance the bitterness? If I do is it best to use corn sugar or something else that will give me some residual sweetness?
What's your recipe?
You just don't get the attenuation reported by brewing programs with large amounts of sugar. I use BrewTarget. Great program. Most of the belgian yeasts are listed as having something like 75% attenuation. I never get that. It's always way higher. Did a Duvel thing, came in at 90% apparent attenuation with 20% sucrose. Wyeast 3522 tripel was 12% sucrose, 86% attenuation.
I wouldn't mess with it. If you're a stickler for style, the tripel is greater than or equal to 1.075 OG. So you're fine. IBUS 20-40.
I'm cheap. I get the cheapest crap Aldi's sells for sugar. Which is plain white table sugar. Works great. I personally don't use dextrose, but a lot of people do. Generally, the best way to add fermentables to your beer is by throwing some boiled pilsen DME into the fermenter. Golden light DME works too.