Mashing lower vs adding sugar

[giuzep89]

I'm not quite sure this topic belongs in here, but here I go. Let's say i brew a Belgian blond and I find it's got a tad more sweetness than I'd like, what do I do, swap a portion of the mash with sugar or mash lower, say 62°? I normally mash at 67° all throughout. Thoughts?
Cheers!

 

[CascadesBrewer]

My input would be...mash lower AND use sugar.

I am not convinced that mash temp has a big impact on "sweetness" or even on body. Lower mash temps do create a more fermentable wort so you can hit your ABV numbers without having to increase the OG. Lower OG beers with high attenuation seem less filling / more digestible, which is something you want in most Belgians.

I don't think that a low temp mash of barley will give you the same crisp profile as using sugar. If you are shooting for something like a 6% Blonde, all-malt might be a good option. I tend to think that as you get into the 7% and above beer, it is harder to keep them digestible without using sugar.

I recall seeing some test results showing that a 149F (65C) single infusion mash produced the highest attenuation. A step mash with a Beta and Alpha rest should be able to produce a more fermentable wort than a single infusion. I am not sure of the best temps for a step mash (my BIAB setup is not the best for step mashing so I avoid it). I have had good luck with a single infusion mash in the 149F (65C) range, but want to play with step mashing.

If you have not see it, I leaned a lot from this thread: All things Trappist

 

[Twinkeelfool]

I mash low on almost all my beers. I prefer beers on the dry side. Saison I go 90 minutes at 62c to get a very dry finish. I prefer low mash to adding sugar, though I’m quite happy to add sugar ( some people are funny about adding sugar ) . For stronger Belgians I add dextrose and mash low