So I am thinking of doing a dopplebock in the braumeister, but due to limited grain space ( a maximum of 5.5kg is what I am told) I am thinking of scaling down the grain bill to 5.5kg and adding dextrose and/or LME to adjust to get my desired SG of 1.086.
I have made this before and it was delicious, just wondering if the sugar will affect the malt flavours at all?
I have made this before and it was delicious, just wondering if the sugar will affect the malt flavours at all?