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All Grain Brewing / Re: Brewing sugar
« on: November 07, 2016, 11:21:41 PM »There are other questions too; what is the batch size, how many lbs. of grain, what is the final OG expected with the malt on hand? I'm not saying that you can't brew a good beer when you add sugar, but I wouldn't go more than 10% of the grain bill with sugar and I would increase the temp of the mash to offset the sugar. A barleywine is a great sipping by the fire kind of beer, it takes a lot of malt and a lot of time to get a good barleywine. I suggest considering everything before you brew and don't skimp on ingredients or in 8 months you'll be drinking a beer that's just okay. Just my opinion.If sugar works for you, that's great. He's trying to free up room in his mash tun and I was suggesting other options if they're available. Both LME and DME will add to the complexity as well as the alcohol level and honey added toward the end of fermentation will add alcohol and contribute flavor.Do you have the option of adding DME, LME or honey? I'm not a fan of adding simple sugar to increase alcohol.
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I am. Why waste the money on honey when you won't get anything from it but the sugar content, particularly if added to the boil? DME and LME add more than just fermentable sugar. Not a problem if that's what you want, but it doesn't sound like he does.
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That's a fair point. I have no argument against using DME/LME to boost a beer that's too big for the mash tun. You do have to be careful though, especially with a big beer, that it doesn't end up with too many unfermentables. I would still recommend using sugar for a portion of the addition, but it doesn't need to be all of it.
As far as LME/DME, my recommendation would be to add Breiss Pils DME. It's the lightest and most fermentable extract I have come across. I haven't used LME in ages.
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