Sugar - To add or not to add?

[Keviebaby]

Hi guys,

I bottled a New Zealand Bock the other day and went today to get my next brew kit.
I settled for a Geordie Scottish Export and also got a 1kg tin of Morgans Chocolate Malt master blend and 500g of glucose.

For those who've never seen it before. the Chocolate Malt is a liquid malt extract made up with 15% Chocolate Malt and 85% munich malt which I thought would go well with this kit.

The kit instructions say add 1kg sugar but as the LME won't be as fermentable as the glucose should I also add some sugar or should I just make it as an all-malt kit.

I was thinking that the sugar may make it a bit lighter on the pallet?

What do you all think?

Cheers,
Kev

Finishing Off - BrewFerm Grand Cru (last 3 bottles)
Maturing - Black Rock Bock made with 500g DME and 500g Glucose
Fermenting - Nothing yet!

[Keviebaby]

Cheers DaaB. That's what I was concerned about. Getting the balance right between too heavy and too thin.

200g of Glucose it is!

Finishing Off - BrewFerm Grand Cru (last 3 bottles)
Maturing - Black Rock Bock made with 500g DME and 500g Glucose
Fermenting - Just starting a Geordie Scottish Export with 1KG Morgans Chocolate Malt and 200g Glucose