Sugar in strong beers

[micmacmoc]

I'm planning a big hopped beer, about 7.5% with NS, Columbus and Simcoe hopped to 72IBU, lots of late n dry hopping too. Its 23 litres with 6.6kg Pale, 250g crystal 150, 150 Torrefied Wheat. Would I be better off reducing the pale malt as I have been doing in my big stouts, or is it the dark malts in stouts that make it too heavy to the mouth?

[smdjoachim]

I normally have 5/8% of sugar in a big IPA.Also mash a little lower to get the attenuation.

[micmacmoc]

Thanks bud! I'll add that to my recipe....but keep the grains the same. heh heh heh. Its going to be big beer Autumn in my house.

[scuppeteer]

A lower mash temp (65-66C) will give a thinner beer, also a high attenuating yeast that will drop the FG fairly low, such as Notty. Make sure whichever yeast you do use is man enough to cope with the higher alcohol content. Personally I've never found a need to add additional sugar but that's just me.

[Deebee]

A lower mash temp (65-66C) will give a thinner beer, also a high attenuating yeast that will drop the FG fairly low, such as Notty. Make sure whichever yeast you do use is man enough to cope with the higher alcohol content. Personally I've never found a need to add additional sugar but that's just me.

Same here.

Sugars go in belgians and beers thar neep to have the og bumped in my opinion:)

[Hanglow]

I like my 8% - 9% DIPAs mashed at 65C with about 10% plain sugar

There's enough malt in there to keep a sweet note, especially if you use a few % crystal

Chewy beers are well and good but I like anything with lots of hop flavour to be nice and digestible - ideally finishing below 1.012 or preferably a couple or more points lower

For something around what you want I'd certainly mash nice and low at the least, a few percent sugar certainly wouldn't hurt and pitch a good amount of us-05 or whatever yeast you are going to use