
Ruddles County Bitter OG 1050 25 Litres
Crushed Pale malt 3875g (4260g)
Crushed Crystal malt 250g (275g)
Brewing sugar 500g
Molasses 30g
Brewers caramel 10ml
Irish Moss
Mash for 90 mins at 66c
90 mins Boil
Fuggles 60g full boil
WGV 45g full boil
WGV 15g 15 min soak after heat off
One question - I can see / taste the benefits of specific sugars such as demerara and molasses. However its questionable what this brewing sugar brings to the brew other than extra alcohol. Anyone hazard a guess at the amount of pale malt to replace this 500g ?