ipscman
Well-Known Member
On the Podcast from thebrewingnetwork.com on Belgian Tripels (about 33 minute point), JZ talks about a trick to lower attenuation (in this case he wanted it around 86%.
Trick: About 2/3 the way through acctive fermentation in primary, add 1/2 lb cane sugar (boiled/cooled) to fermenter. I did this on a Belgian and got 92% ADF. Worked great.
In order to get the balance of BU:GU ratio he suggests going into BeerSmith, ProMash etc. and removing the late sugar addition from the recipe. Then LOWER the hop addition amounts until you reach your original desired bitterness ratio.
Question: When adding the late sugar aren't we:
- In effect raising the initial SG? Isn't SG just a reflection of the amount of sugar in the wort, so adding it late should be added into your SG?
- If so, then it seems like the hop additions should NOT be reduced but left alone to get the desired bitterness ratio.
???
Trick: About 2/3 the way through acctive fermentation in primary, add 1/2 lb cane sugar (boiled/cooled) to fermenter. I did this on a Belgian and got 92% ADF. Worked great.
In order to get the balance of BU:GU ratio he suggests going into BeerSmith, ProMash etc. and removing the late sugar addition from the recipe. Then LOWER the hop addition amounts until you reach your original desired bitterness ratio.
Question: When adding the late sugar aren't we:
- In effect raising the initial SG? Isn't SG just a reflection of the amount of sugar in the wort, so adding it late should be added into your SG?
- If so, then it seems like the hop additions should NOT be reduced but left alone to get the desired bitterness ratio.
???