[HoosierBrew]

Never quite figured out what it meant either. I took it to mean old school fermentation off flavors from subpar/poorly stored ingredients that got blamed on sugar. I never made a beer that that tasted like cider.

[denny]

Same here.  That said, I do imagine if you were to brew a real light lager (IE 80's EDME lager kit) with 20% sugar you could potentially get some off flavors since there is nowhere to hide.  I'd stick to 10% on the BW.   Before I forget, make sure you use a metric $hit ton of yeast on it.  I would probably brew a normal gravity ale first and pitch on the cake and then hopefully you don't become a "my beer stalled" thread.

Interesting example you give.  Many years ago it was determined that the cidery off flavors came from the extract, not the sugar.

[pete b]

Cidery might be one of those descriptors that is not the same for everyone, and therefore maybe not so useful. I'm in the very dry and tart category but would not be confident that if I said cidery others would know that's what I meant. So I would say "very dry and tart".

[Indy574]

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.

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.

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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.

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.

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This is for a 5 gallon batch: As of right now I have 17lbs 4oz of grain. I will be adding 0.5lbs of left over DME and 0.25lbs of white sugar and 0.75lbs of raw sugar. The white sugar and DME are just cleaning up leftovers.
Estimated OG is 1.095.

[Stevie]

Sounds good to me. I use raw/turbinado sugar from time to time. No particular reason beyond what I have in the pantry. I have always wondered what it does to the mineral content of the wort.