מביא כאן תשובה לשאלה שנשאל Randy Mosher, התשובה ניתנה באיזור החברים של AHA, מובא כאן כדי להשכיל את כולם גם מי שאין לו גישה לאיזור:
Jared from Wyoming asks:
I have a particular affinity for brewing Belgian beers, yet am continually vexed by my inability get the terminal gravities lower. I consistently get attenuation rates of 75-80% (well within the manufacturer's description for the yeast), yet would like to get my gravities even lower (say, to 1.010 or so with a HG beer). I always use sugar in my Belgian beers (at a rate of up to 10%), yet I'm still שניםning for that incredible dryness that commercial examples have. There must be some secret that some of us at home are missing out on. HOW DO THE TRAPPIST BEERS FROM BELGIUM THAT SO MANY OF US ADORE ACHIEVE SUCH A DRY, CRISP FINISH? So many homebrewed versions taste overly sweet and underattenuated. My understanding is that mashing at lower temperatures will result in a slight loss of body in the finished beer -- can this be made up for with some dextrin malt? What percentage of the grist would you recommend dedicating to crystal malts? Other than pitching a ton of yeast, properly aerating your wort and using yeast nutrients, how can homebrewers achieve that dry finish that characterizes Trappist beers?
Many thanks, Randy. I'm a big fan...
Mosher answers:
Well, you don't have a lot of detail for me, so I'll just discuss generalities. Good yeast practice is indeed important, especially as the strength increases. Yes, that light-on-their-feet quality is one thing that makes Belgian-style beer so lovable. First, most stronger beers (7%+) are brewed with sugar added. This ferments completely and creates a dry palate. You could go to 20% in stronger beers. That's where Duvel is at, I believe. For paler beers, just regular old sugar/sucrose or corn sugar are really neutral, although things like Thai palm sugar might add another layer of flavor. Darker beers can use Belgian brewers' caramel (notice I'm avoiding the confusing term "candi sugar") or dark, partially-refined cane sugar like piloncillo, rapadura, or others. They have wonderful flavors and a long tradition in brewing. Don't bother with the big rocks. They're just stupid expensive for what little character (if any) you get out of them. For a dry beer, mash on the low side--145-147°F (63-64°C). A lower mash should just make beer more attenuated. Body is all about protein--think thin jell-O. A protein rest usually will reduce the body. I wouldn't add dextrin malt if you're going for a dry beer. I wouldn't use any crystal in any Belgian-style beer unless you have a specific purpose for it. Look at melanoidin, aromatic, dark Munich, that sort of thing, Crystal makes a beer heavy and sweet, among other things. If you're using extract, check around and see if you can determine how fermentable it is. Some of them, I believe, will finish higher than others
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