Belgian Table Beer Options

[olafphysics]

Hey bnarmy,

My next brew is a Belgian Single - similar to a recipe Stan Heironymus recorded - but as usual, I am planning on splitting the batch to add some variety. I have ingredients for a 5 gal batch of Single but also have 1 lb of Belgian Crystal 45 and 1 lb of Belgian Soft Brown Sugar that I am planning on adding together. (I also have 2 Belgian yeasts that I can use to split some more.) I have a couple ideas and would like any sage advice:

Option 1: Brew the Single and split. Steep the Crystal, bring to boil to dissolve the sugar, and add to one of the splits. Ferment separately.

Option 2: Brew the Single and begin the full ferment. Split after a week or so to add the Crystal & Sugar (steeped, boiled, and dissolved).

Thanks!

[brewinhard]

Is this an extract or all grain batch?

Be aware that if you add that pound of sugar to 2.5 gallons it will really boost your ABV% and will probably throw it out of the belgian "single" style and more into the belgian blonde range. Not that that matters so much, but just be aware. That crystal 45 will add some extra sweetness that might pair well with the sugar addition (which will help to dry it out a bit more).

So, maybe you do 2.5 gallons of a typical single and the other half as a sweeter belgian blonde with the other sugar and crystal added to it as in Option 1 but with different yeasts?

Okay to clarify my jumbled thoughts here -

option 1 - brew the single and split it. 1/2 gets one strain and the other gets the other strain. Before fermentation kicks in steep/boil your crystal malt with your added sugar and add it cooled to the second 1/2 so fermentation can have its way with and produce those delicious esters.

[olafphysics]

You got the idea I was thinking, brewinhard. The sugar and c45 should bump it up into more of a low abv dubbel, or at least in that idea. And it is AG but have done my share of extract years ago, so that is where I got some inspiration.