Comments on: Belgium’s eating and drinking tradition http://www.brewlikeamonk.com/2006/06/13/belgium%e2%80%99s-eating-and-drinking-tradition/ Trappist, Abbey, and Strong Belgian Ales and How to Brew Them Fri, 16 May 2008 20:01:33 +0000 http://wordpress.org/?v=2.0.9 by: Stan Hieronymus http://www.brewlikeamonk.com/2006/06/13/belgium%e2%80%99s-eating-and-drinking-tradition/#comment-2467 Fri, 16 Jun 2006 18:05:44 +0000 http://www.brewlikeamonk.com/2006/06/13/belgium%e2%80%99s-eating-and-drinking-tradition/#comment-2467 By weight of ingredients, because that's the information those brewers provided. You bring up a good point - in a less effecient sytem you would be increasing the role of sugar. By weight of ingredients, because that’s the information those brewers provided.

You bring up a good point - in a less effecient sytem you would be increasing the role of sugar.

]]> by: Nick Ramsey http://www.brewlikeamonk.com/2006/06/13/belgium%e2%80%99s-eating-and-drinking-tradition/#comment-2407 Thu, 15 Jun 2006 17:24:59 +0000 http://www.brewlikeamonk.com/2006/06/13/belgium%e2%80%99s-eating-and-drinking-tradition/#comment-2407 When you (and the BJCP, for that matter) quote a percentage of sugar, do you mean by weight of total ingredients (grain+sugar, that is) or by contribution to gravity? They're often pretty different (and the former depends on mash efficiency). Thanks, -Nick When you (and the BJCP, for that matter) quote a percentage of sugar, do you mean by weight of total ingredients (grain+sugar, that is) or by contribution to gravity? They’re often pretty different (and the former depends on mash efficiency).

Thanks,

-Nick

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