Author Topic: Patersbier?  (Read 5276 times)

Offline JJeffers09

  • Senior Brewmaster
  • ******
  • Posts: 1127
Re: Patersbier?
« Reply #30 on: February 24, 2016, 10:56:53 am »
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
« Last Edit: February 24, 2016, 11:00:27 am by JJeffers09 »
"Beer is living proof that God loves us and wants us to be happy" - Benjamin Franklin

AHA Member
Indiana Brewers Union (IBU)

RPIScotty

  • Guest
Re: Patersbier?
« Reply #31 on: February 24, 2016, 11:44:29 am »

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.


Sent from my iPhone using Tapatalk

Offline charles1968

  • Brewmaster
  • *****
  • Posts: 536
Re: Patersbier?
« Reply #32 on: February 24, 2016, 12:26:41 pm »
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

  • Guest
Re: Patersbier?
« Reply #33 on: February 24, 2016, 01:31:19 pm »
I like the Westmalle Extra and Chimay Doree recipes on the CSI website.


Sent from my iPhone using Tapatalk

Offline homoeccentricus

  • Brewmaster General
  • *******
  • Posts: 2009
  • A twerp from Antwerp
Re: Patersbier?
« Reply #34 on: March 01, 2016, 06:29:27 am »
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
Frank P.

Staggering on the shoulders of giant dwarfs.

Offline homoeccentricus

  • Brewmaster General
  • *******
  • Posts: 2009
  • A twerp from Antwerp
Re: Patersbier?
« Reply #35 on: March 01, 2016, 06:48:22 am »
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.
Frank P.

Staggering on the shoulders of giant dwarfs.