Brewed a batch today of a Belgian-style Dubbel which I had done previously (beginning of summer), and had proved successful - judging by taste and rate of inebriation, I reckon it was about 5-6%. The last time I did it I didn't measure the OG and I was confused about temperatures (all the recipes seem to be Fahrenheit!) so I mashed at quite a high temperature. This time I have been more careful about both, mashing closer to the recommended temp (70 C), but the OG has been very low. I know these beers usually have added sugar, in order to get them up to 6-8% ABV but I thought that they would still be relatively high gravity readings before adding the sugar, but it has come up around 1.02.
Other key factors are:
- I have done BIAB both times
- I don't have any one vessel large enough, so I tend to brew different grains of the mash separately, so they aren't really ever all together until the last point.
- I did "over-sparge" (because it wasn't "rinsing clear" as some suggest it should) so my pre boil volume was probably 45L, where I had planned on more like 40L
So my question is - should I just add more sugar to make up the difference to get an OG of 1.06 (recipe actually says to shoot for 1.08, as final gravity tends to be higher in this style?), or just stick with what I have now with only slightly too much sugar (probably around 1.045-1.05?