General Category > Extract/Partial Mash Brewing

Sugar in Extract Recipes/ Late Extract Addition

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flbrewer:
2 part bonus question thread!

1) How often have you used plain ol' sugar as part of the recipe to dry out an IPA or Pale Ale? How much in %? Results?

2) What would be the benefit of adding LME or DME late into a boil? (In this example, 6 lbs was added at 60 minutes and 3 lbs for 15 minutes)

Thanks!

HoosierBrew:

--- Quote from: FLbrewer on March 25, 2014, 04:05:58 PM ---2 part bonus question thread!

1) How often have you used plain ol' sugar as part of the recipe to dry out an IPA or Pale Ale? How much in %? Results?

2) What would be the benefit of adding LME or DME late into a boil? (In this example, 6 lbs was added at 60 minutes and 3 lbs for 15 minutes)

Thanks!

--- End quote ---

1.  I don't add it to APA or AIPA.  If you're using all extract, you could add some sugar to a recipe to ensure you get a low enough FG, since extracts are not as fermentable. I wouldn't use over ~ 10%.

2.  It would prevent excessive darkening of your wort, which is another drawback of using a high % of extract.

flbrewer:
Ok, I thought it was to change the taste profile of IPAs. Can you elaborate on why I would want a low FG?


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Joe Sr.:
Lower fg will give you a drier beer. With some extracts, especially darker, your beer can end at a higher fg than you want and be sweeter than you desired or have more body or a heavier mouthfeel.

I use the lightest dme I can find (breiss pils) and add it late. I have no issues with darkening or high fg. Sugar will help to boost your abv without adding body. Belgian triples are a good example. If your going all extract on an IPA sugar might help.


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Steve in TX:
Adding extract late in the boil also improves hop utilization. When I brewed partial boil with extract I would normally add roughly half at the start and the rest towards the end. With full boil extract, it is less of an issue in both the color and hop utilization front.

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