I am planning on my next batch (2nd) being another kit - The MoreBeer Dubbel, unless someone scares me away from it.
My concern, however, is that I LOOOOOOVE Belgian Dubbels and Quads, but I find the really good ones are sweet up front, but don't have that cloying body and sweetness of ones I don't like as well.
I am working towards AG brewing, but probably won't have time for another couple batches. The thing I keep seeing, though, for great belgians is mashing at lower temps to get more fermentables and fewer dextrins.
This has me wondering what mash profile would be comparable to extract? Is there anything that can be done to increase fermentables? does *enzyme addition* have a place in exract brewing?
Thanks,
Ray
*Originally said Beano - doing some reading tells me its a bad idea. But what about enzymes?
My concern, however, is that I LOOOOOOVE Belgian Dubbels and Quads, but I find the really good ones are sweet up front, but don't have that cloying body and sweetness of ones I don't like as well.
I am working towards AG brewing, but probably won't have time for another couple batches. The thing I keep seeing, though, for great belgians is mashing at lower temps to get more fermentables and fewer dextrins.
This has me wondering what mash profile would be comparable to extract? Is there anything that can be done to increase fermentables? does *enzyme addition* have a place in exract brewing?
Thanks,
Ray
*Originally said Beano - doing some reading tells me its a bad idea. But what about enzymes?