Protos
Die Schwarzbier Polizei
Gentlemen, I'm thinking over a task with mutually exclusive conditions: to make a sessionable beer with a Diastatic yeast without overdrying it.
I plan to brew a Belgian-Pale-Ale-Style beer (max. 5% ABV) with Mangrove Jack's M41 Belgian Ale diastatic yeast, the average attenuation of which in my previous brews has been as high as 96%. What I need is, essentially, to lower somehow its attenuation down to 80%, to get the desired 5% beer from a 1.048 OG wort (I don't want to go any lower, to avoid getting a watery beer).
The standard way to lower attenuation is upping the Dextrine content of the wort, which is achieved by mashing higher or adding more Crystal. This approach however doesn't work with Diastatic yeasts which perfectly ferment Dextrins.
Adding Rye or Oats may boost the mouthfeel but has anything to do with the attenuation. My previous Crystal-rich or Rye Saisons all have been highly attenuated.
I've run out of ideas what else can I do to inhibit the attenuation. Any ideas would be welcome.
I plan to brew a Belgian-Pale-Ale-Style beer (max. 5% ABV) with Mangrove Jack's M41 Belgian Ale diastatic yeast, the average attenuation of which in my previous brews has been as high as 96%. What I need is, essentially, to lower somehow its attenuation down to 80%, to get the desired 5% beer from a 1.048 OG wort (I don't want to go any lower, to avoid getting a watery beer).
The standard way to lower attenuation is upping the Dextrine content of the wort, which is achieved by mashing higher or adding more Crystal. This approach however doesn't work with Diastatic yeasts which perfectly ferment Dextrins.
Adding Rye or Oats may boost the mouthfeel but has anything to do with the attenuation. My previous Crystal-rich or Rye Saisons all have been highly attenuated.
I've run out of ideas what else can I do to inhibit the attenuation. Any ideas would be welcome.