[JJeffers09]

3.5% beer, in my experience, flavors fall flat faster than a 4.2%-4.5%  Just using a touch of convertible sugars in a boil helps drive up the ABV by a 1/4 makes a little better beer come week 6-7 after carbonation up.

* and its not like a little dryer finish is terrible to me in the style.  I am not adding enough for a regular gravity beer, or hopping it more than I personally like above 20IBU.  Maybe that is just me, and how I experience beer.  I am happy  to be wrong, it is not the first time or the last Scotty

[RPIScotty]

3.5% beer, in my experience, flavors fall flat faster than a 4.2%-4.5%  Just using a touch of convertible sugars in a boil helps drive up the ABV by a 1/4 makes a little better beer come week 6-7 after carbonation up.

* and its not like a little dryer finish is terrible to me in the style.  I am not adding enough for a regular gravity beer, or hopping it more than I personally like above 20IBU.  Maybe that is just me, and how I experience beer.  I am happy  to be wrong, it is not the first time or the last Scotty

I was just curious is all.


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[charles1968]

Sugar is great in stronger Belgian beers but for a low gravity beer I would avoid it as you need as much body as you can get. 100 pilsner malt would be my choice with any noble hops and whichever Belgian yeast you like.

[RPIScotty]

I like the Westmalle Extra and Chimay Doree recipes on the CSI website.


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[homoeccentricus]

Enkel Dubbel
---------------
80% Dingemans Pils
20% Dark Candi Sugar
17 IBU Styrian @60
2 IBU Saaz @15
1 IBU Saaz @5
WY 3787

1048 OG
1004 FG
62 EBC
20 IBU
5.8 ABV

[homoeccentricus]

Hm, color is directly proportional to how dark the sugar is. This is based on 541 EBC from Beersmith, but who knows how dark the Westmalle sugar is.