The effects of Golden Syrup

[booldawg]

I'm brewing my very first AG very very shortly and was wondering what the best option would be if my sparging efficiency was too low. TBH with the recipe I'd probably be expecting an og of 1040 on a good day! Shouldve bought more grain but I didnt and will brew with the malt I have now. Recipe as follows;

25L
5kg Pale Malt
73g EKGS for 90 mins
14g EKGS for last 15 mins

I have glucose or golden syrup to hand if I need to boost the sugars. Which would be the best to use and in what quantities?

[booldawg]

Thanks for the advice, I'll steer clear of the non-malt sugars!

[bconnery]

Firstly I would agree that you will have plenty of grain there so no need to use sugars.
But, golden syrup would be fine if you wanted to.
I would not use glucose.
For me it wouldn't add anything, whereas as golden syrup is relatively widely used as a brewing sugar and a small addition works nicely in an ale...

[mysterio]

There is really little point in adding any sugar unless you are deliberately trying to thin out the body/mouthfeel. If you do end up undershooting your gravity slightly, just lower your bittering hop addition by the same proportion.

[J_P]

5kg of grain at 70% brewhouse efficiency will give you 25l of ~1.045 wort which should be nice and drinkable after a month in the keg / bottle.

Personally I'd give the tate and lyles a miss and ensure your first all grain is just that - all grain plus I've heard that it gives you a hangover if you use too much golden syrup.

Edit: When are you planning on joining us on the dark side?