Spraymalt in All-Grain recipe?

[roryscarlett]

Hi,

I've brewed 4 all grain recipes now and I've been pleased with them all. I've found a recipe which tells me to add an amount of white sugar with the grain. I've been trying to find the best sugar to use and in the absence of invert suger, is spraymalt a viable alternative for an all grain recipe?

Thanks for any advice you guys can give....

[RdeV]

No, its not a good sub in that situation. If it is a UK Bitter just use white sugar, it 'thins' out the beer just nicely and makes the difference from 100% All- Grain's overt... ..'graininess', for the wont of a better term. Believe me, I've tried to balance these sorts of beers, nothing comes close to plain sugar in limiting that slight over- done character. 5- 10% of the grainbill should be fine, save yourself the money and disappointment.

[boingy]

Yep, follow the recipe. It will be fine.

[roryscarlett]

Cheers guys, that settles it for me then! I've got powdered glucose so I'll use that.

[boingy]

Tate and Lyle will be fine.

[Yeasty Rob]

Tate and Lyle will be fine.

I've read a lot of mixed feelings about whether household sugar can leave after tastes.

Some seem to be saying its an urban myth, and others say that it can.

Anyone know for sure, as a bag of sugar from the supermarket is definitely a whole lot cheaper.

[steve_flack]

It depends on whether half your fermentables are coming from sugar or if it's just a moderate percentage (5-10% say). IMO if half your fermentables are coming from sugar then you've got bigger flavour issues than where the sugar is coming from.

[RdeV]

I've read a lot of mixed feelings about whether household sugar can leave after tastes.

Some seem to be saying its an urban myth, and others say that it can.

Anyone know for sure, as a bag of sugar from the supermarket is definitely a whole lot cheaper.

I think at the low proportions like I mention it is not noticeable as a fault, at higher proportions then perhaps so...

[beer gut]

Iam not sure about this one caus i have used whit sugar in a few of my beers and to me they tasted fine to me.However when i give a few of my ales to a respected craft brewer and a judge for craft brewing compitions who also does tasting reviews for Camra, he told me not use white sugar in brews caus it makes the brew to thin.I don't know if this is right or wrong but what i do know is there is a well respected micro brewery in the north east of england who uses grain and spray malt in his brews, he does this to lower the amount of grains needed in his ales caus spray malt is cheap therefor lowering the cost in ingreadents.This brewery i speak of has won many compitions with is ales, i have tried quite a few of his ales and i thought there where cracking.I have started using black treacle in a few of my dark ales and iam very impressed it gives great flavour and colour and at £1.00 a 500g tin it's as cheap as chips. happy brewing