Author Topic: Turbinado Tasting Megathread  (Read 256 times)

Offline fredthecat

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Turbinado Tasting Megathread
« on: September 19, 2020, 03:23:28 AM »
I searched for turbinado and read several threads. clearest info was from Denny stating that it has a stronger taste than light brown sugar (if im not mistaken) and that it will work out well.


Am planning on using it in a high alcohol pale strong belgian, any recommendations or concerns? I always steered away from brown sugar in brewing because people said the added molasses did not work out well. astringent, harsh flavours.

Offline BrewBama

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Turbinado Tasting Megathread
« Reply #1 on: September 19, 2020, 12:06:42 PM »
Turbinado is unrefined (or partially refined) sugar so it keeps most (or all) impurities including most of it’s molasses.

Brown sugar is refined sugar (aka white sugar) with molasses added back in to make it brown. The refining process removes most (if not all) impurities.

Light brown has less molasses added back in than dark brown so I can see where Denny’s description would be fairly accurate.


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« Last Edit: September 19, 2020, 12:09:46 PM by BrewBama »
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Offline denny

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Re: Turbinado Tasting Megathread
« Reply #2 on: September 19, 2020, 02:44:42 PM »
It will work great for you as long as you want the richness it brings.  Ive decided I prefer something more neutral for styles like you mention.
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Offline beerphilmcd

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Re: Turbinado Tasting Megathread
« Reply #3 on: October 15, 2020, 12:29:47 AM »
I always steered away from brown sugar in brewing because people said the added molasses did not work out well. astringent, harsh flavours.

Curious given my affinity for molasses in imperial stouts and even in the Dubbel I’m sipping right now.
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Offline fredthecat

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Re: Turbinado Tasting Megathread
« Reply #4 on: October 15, 2020, 03:10:25 AM »
I always steered away from brown sugar in brewing because people said the added molasses did not work out well. astringent, harsh flavours.

Curious given my affinity for molasses in imperial stouts and even in the Dubbel I’m sipping right now.

i'll update. it looks like i'll be using it in a belgian. relatively soon. and i think it will be exclusively malt and turbinado. so should be a decent test batch

Offline goose

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Re: Turbinado Tasting Megathread
« Reply #5 on: October 15, 2020, 02:13:12 PM »
I always steered away from brown sugar in brewing because people said the added molasses did not work out well. astringent, harsh flavours.

Curious given my affinity for molasses in imperial stouts and even in the Dubbel I’m sipping right now.

I use both brown sugar and molasses in my English Barleywine.  However, I guess that is not a bad thing using both as the beer won two consecutive BOS at large regional competitions.  I don't notice any astringency in the beer.
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Offline erockrph

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Re: Turbinado Tasting Megathread
« Reply #6 on: October 17, 2020, 05:56:09 PM »
I always steered away from brown sugar in brewing because people said the added molasses did not work out well. astringent, harsh flavours.

Curious given my affinity for molasses in imperial stouts and even in the Dubbel I’m sipping right now.

I use both brown sugar and molasses in my English Barleywine.  However, I guess that is not a bad thing using both as the beer won two consecutive BOS at large regional competitions.  I don't notice any astringency in the beer.
I adapted an Old Peculier clone recipe to include a fair amount of molasses, and I really like the flavor that the molasses adds.
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