Adding glucose?

tomorrow I will be brewing a Belgian strong ale (aiming for an OG of 1.10). I want to add glucose to prevent it from getting too heavy but have read that the glucose should only be added after the krausen starts to subside. I am fine with all this but have no idea how to work out my actual OG and ABV if I am adding extra sugars after primary fermentation has started to taper off? Any advise welcome!

 

You will get 46 points per pound per gallon, so if you have an OG you measure as 1.060, 5 gallons in the fermentor, and add 1 pound of sugar, you will add 46/5 = 9 points for a true OG of 1.069. Use this OG, the total with the added sugar, for calculating the ABV. I will assume you will dissolve the sugar in a minimal amount of water, so that added volume is ignored.

 

I usually add sugar into the end of the boil. With syrups and honey (where I want to try and retain some amount of flavor) I will typically add them at high krausen

You can choose to add the sugar in the fermentor. It will stress the yeast less since the intial OG will be lower. Be sure to boil the sugar and let it cool to sanitize it first

FWIW, I add 1lb sugar to any Belgian I do and up to 2lbs for stuff like strong ales and tripels

 

Thanks both for useful information. I would prefer to add 2lb of Glucose right towards the end of the Boil but have read (Palmer) that having excessive Glucose (more than 15%) may result in stuck fermentation due to the order in which the yeasts consume the sugars. If I use the calculation given and aim for a OG of 1.082 after the boil, and then add 2 pound of Glucose in 5 gallons of wort, I will end up at my real target of 1.10. How do I then calculate what the total percentage of Glucose is in the wort or will this vary depending on what Malts I am using? I should also mention that I am planning to add some blackstrap molassas. It may just be safer to start the fermentation at 1.082 and then at high Krausen add the 2 pounds of suitably prepared glucose (boil, cool, etc).