To start this off I need a good smashable beer for summer so I can get back to trying and perfect my dubbel recipe.
I had a fuck up during a mash with a Belgian dubbel and ended up with a lower OG than I wanted . Also messed up the fermentation due to no temp control at the time and it fermented way to low at about 60 .
Well I was drinking the dubbel just to get rid of it and realized wow , the mouth feel feels like a great lager or a kolsch and the flavor was subdued and it hit me , if I used a kolsch yeast with this recipe and substitute the dark candy sugar with white sugar and bump up the ibu’s just a tad this could be a great lager / kolsch style beer. Not a true kolsch or lager but more of what I would assume would be a Budweiser with more body and a hop kick .
Has anyone here brewed a pale ale with sugar ? Is my thought process screwed up ?
Here’s what I’m thinking for a 15 gallon batch
25 pounds Belgian Pilsner
6 pounds ( 20 percent ) table sugar
Mash at 156 for a fuller mouth feel
Sparge at 170
Add 5 gallons of water into the kettle on top of the wort for a OG of 1.050 ( according to my efficiency and the dilution calculator on brewers friend)
90 min boil
Use magnum to bitter to 20 IBU at 60 min
use Saaz at 15 min for another 10 IBU for a total of 30
Add Irish moss at 15 min
Chill to 58 degrees and pitch WLP029 and set fermentation temp of the wort to 62-63 degrees
Ferment for 2 weeks and then raise temp to 70 to clear up off flavors
Transfer to kegs
Lager for 2-4 weeks while sitting at 15 PSI to get ready to serve.
Anyone have any thoughts on this or made a similar recipe?