Belgian Dubbel Trippel - Amylase v. Candi Sugar

[Steven Barrett]

Hi all,

I did some forum searching before I posted this just to see. Has anyone tried using amylase enzyme to lower gravity for a Belgian dubbel or trippel in lieu of candi sugar?

 

[thedevilandgod]

You could, but amylase break long chain sugars to short chain. You’d lose body and malt sweetness that is looked for in Belgians.

 

[filthyastronaut]

It would be different, the exact makeup of the polysaccharides in the wort would change and many sugars can impart desirable flavors. But hey, give it a go.