Quote:
Originally Posted by Resipsa
Wouldnt using sugar have a tendency to increase the abv while keeping the body light though? The abv on this is below 6%
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Yes it would, at 6% ABV it's unlikely they used sugar though, my guess is its just a lower mash temp. You really only use sugar in higher ABV beers that you want to finish drier. Like
most Beligians, high ABV and a lighter body (versus, say a barleywine of similar ABV) is achieved by mashing low (very fermentable wort, to yield a dried beer) and using sugar (also to 'dry out' the beer, as sugar is nearly 100% fermentable it will add alcohol without adding much body/sweetness/maltiness in the finished beer, like adding more grain instead to boost the abv would).
I'm not saying there's no way they used sugar, just that its not likely for the abv and the style. Anything is possible though.....
