Captain Damage
Well-Known Member
I'm bottling a Belgian-ish beer this weekend that kind of over-attenuated. The samples taste pretty harsh and I'd like to backsweeten it a little bit before I bottle. What's the process for this? I'm thinking mix a pound of lactose in just-boiled water, add it to the beer in the bottling bucket maybe 1/4 at a time, mix and taste. Repeat until happy. Is that about right? Am I even close?
OG 1.074 FG (actual) 1.007 IBU 40
5lbs Pilsner malt
8oz Carawheat (46SRM)
(mash above at 150F 75min)
3lbs Pilsen light DME
2lbs Sucrose
1oz Amarillo 10.9 60min
1oz Amarillo 10.9 5min
zest of 2 sour/bitter oranges 5min
zest of 2 sour/bitter oranges "dryhop" 7 days
Wyeast 1214 Belgian ale
OG 1.074 FG (actual) 1.007 IBU 40
5lbs Pilsner malt
8oz Carawheat (46SRM)
(mash above at 150F 75min)
3lbs Pilsen light DME
2lbs Sucrose
1oz Amarillo 10.9 60min
1oz Amarillo 10.9 5min
zest of 2 sour/bitter oranges 5min
zest of 2 sour/bitter oranges "dryhop" 7 days
Wyeast 1214 Belgian ale