I am looking to make a sweet ale...about 9% ABV with low carbonation (like just enough carbonation to say it's carbonated).
What is the best way to achieve this? I am looking to mash at 155-156 F to help with residual sweetness and I plan on doing a kettle carmelization step to also increase the sweetness.
I know this is a weird concept (since I haven't been able to find any recipes for "Sweet Ale"). Windsor was going to be my yeast of choice.
People are always trying to eke out that last FG point, but I want to keep mine on the high end. SG of 1.088 or so and FG of 1.020 or so.
Thanks for your help in advance. Can't wait for the deluge of great ideas and suggestions
What is the best way to achieve this? I am looking to mash at 155-156 F to help with residual sweetness and I plan on doing a kettle carmelization step to also increase the sweetness.
I know this is a weird concept (since I haven't been able to find any recipes for "Sweet Ale"). Windsor was going to be my yeast of choice.
People are always trying to eke out that last FG point, but I want to keep mine on the high end. SG of 1.088 or so and FG of 1.020 or so.
Thanks for your help in advance. Can't wait for the deluge of great ideas and suggestions