Still trying to perfect the IPA. I have noticed that about 10% of the IPA recipes I run across do add sugar to the grain bill to 'dry' out the end fermenation result (See Pliny the Elder).
Do you feel this makes a better IPA?
Is this the effect I am going for, less body but maintain the fermentables?
Purpose of the sugar?
It is the final step or question to my next recipe. Thanks!