Author Topic: Brewing sugar  (Read 1509 times)

Offline Indy574

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Brewing sugar
« on: November 06, 2016, 04:20:34 PM »
I plan to brew a Barleywine next weekend and was wanting to add some sugar to reduce the amount of grain in my mash tun. I have raw cane sugar, brown sugar, and confectioners sugar on hand.  What affect would each have to the finished product?

I was leaning toward adding both brown and the powered sugar because my wife has some extra that's been lying around for a bit.

Is it better to add sugars latter in the boil or does it really matter?  I was leaning toward 15 minutes from end of boil.

Offline Steve Ruch

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Re: Brewing sugar
« Reply #1 on: November 06, 2016, 04:40:04 PM »
I plan to brew a Barleywine next weekend and was wanting to add some sugar to reduce the amount of grain in my mash tun. I have raw cane sugar, brown sugar, and confectioners sugar on hand.  What affect would each have to the finished product?

I was leaning toward adding both brown and the powered sugar because my wife has some extra that's been lying around for a bit.

Is it better to add sugars latter in the boil or does it really matter?  I was leaning toward 15 minutes from end of boil.

Of the three you list I'd go with the cane sugar, I used brown sugar in the first B W that I brewed and found out I don't care for brown sugar in beer.
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Offline denny

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Re: Brewing sugar
« Reply #2 on: November 06, 2016, 04:43:46 PM »
Brown sugar will make little diference in taste.  Confectioner's sugar has cornstarch in it.  Use plain old table sugar.
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Offline majorvices

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Re: Brewing sugar
« Reply #3 on: November 06, 2016, 05:07:45 PM »
Brown sugar will make little diference in taste.  Confectioner's sugar has cornstarch in it.  Use plain old table sugar.

Brown sugar is just regular sugar basically with molasses added. I personally think there is a flavor difference but if you want something special use Jaggery or other exotic palm sugar.

Offline brewinhard

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Re: Brewing sugar
« Reply #4 on: November 06, 2016, 05:30:13 PM »
Turbinado and demerara are also fine raw sugar choices found pretty easily. But out of your choices, I would also say use straight cane sugar. And yes, you are perfectly fine adding it with 15 min left in the boil.

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Re: Brewing sugar
« Reply #5 on: November 06, 2016, 06:06:09 PM »
Turbinado and demerara are also fine raw sugar choices found pretty easily. But out of your choices, I would also say use straight cane sugar. And yes, you are perfectly fine adding it with 15 min left in the boil.

Though it will change your hop utilization

Offline Indy574

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Re: Brewing sugar
« Reply #6 on: November 06, 2016, 08:00:40 PM »
Turbinado and demerara are also fine raw sugar choices found pretty easily. But out of your choices, I would also say use straight cane sugar. And yes, you are perfectly fine adding it with 15 min left in the boil.

Though it will change your hop utilization

How or why would it change?  For better or worse?  I should mention the sugar I do have is raw.

Offline Stevie

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Re: Brewing sugar
« Reply #7 on: November 06, 2016, 08:12:50 PM »
Hop utilization is directly affected but specific gravity of the wort.

Offline brewinhard

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Re: Brewing sugar
« Reply #8 on: November 07, 2016, 06:35:21 PM »
Hop utilization is directly affected but specific gravity of the wort.

Meaning that if you add the sugar at 15 minutes left in the boil, then you have less overall sugars in the boil for the entire (or mostly) boil since you held back that last addition towards the end. Your hops will then be boiled in a lower gravity wort as compared to a higher gravity wort that your brewing software may have accounted for. When I have done this, I have found the numbers to be pretty negligible and not too big of a deal in the final product. YMMV.

Offline Stevie

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Re: Brewing sugar
« Reply #9 on: November 07, 2016, 06:36:43 PM »
Hop utilization is directly affected but specific gravity of the wort.

Meaning that if you add the sugar at 15 minutes left in the boil, then you have less overall sugars in the boil for the entire (or mostly) boil since you held back that last addition towards the end. Your hops will then be boiled in a lower gravity wort as compared to a higher gravity wort that your brewing software may have accounted for. When I have done this, I have found the numbers to be pretty negligible and not too big of a deal in the final product. YMMV.
Same experience as you and I am more likely to forget to add the sugar if I hold it back.

Offline steveg297

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Re: Brewing sugar
« Reply #10 on: November 07, 2016, 08:17:34 PM »
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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Offline denny

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Re: Brewing sugar
« Reply #11 on: November 07, 2016, 08:23:54 PM »
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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Why not?
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Offline Joe Sr.

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Re: Brewing sugar
« Reply #12 on: November 07, 2016, 08:38:35 PM »
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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Offline Stevie

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Re: Brewing sugar
« Reply #13 on: November 07, 2016, 08:50:42 PM »
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.
+1 - All depends on the desired result, and yeah, honey is way too expensive.

Offline zwiller

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Re: Brewing sugar
« Reply #14 on: November 07, 2016, 09:10:53 PM »
+2;  Sugar is great for BW.  Many are waaaay too think/heavy.  I think plain jane table sugar is best (and I ask wife for the old stuff) but if you want flavor check out making carmelized or "candy" syrups with yeast nutrient. 
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