Hi all
Dave Line's recipe's seem to all call for sugar of varying amounts and styles.
Very few of the recipes quoted on this thread include sugar and I can see two reasons:
1) Everyone adds sugar so no-one mentions it; it's taken as read
2) There's no readon to add sugar, Dave Lines is either wrong or methods have moved on.
Anyone able to be more specific for me?
Sugar Lines
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steve_flack
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adm
Re: Sugar Lines
That's funny - I was just reading " The Big Book Of Brewing" and thought exactly the same thing.PMH0810 wrote:Hi all
Dave Line's recipe's seem to all call for sugar of varying amounts and styles.
Very few of the recipes quoted on this thread include sugar and I can see two reasons:
1) Everyone adds sugar so no-one mentions it; it's taken as read
2) There's no readon to add sugar, Dave Lines is either wrong or methods have moved on.
Anyone able to be more specific for me?
I've also seen a lot of recipes on the web calling for corn syrup, invert syrup etc....
But adding extra sugar just seems "dirty" to me! After all, surely the whole point of all grain brewing is....well....
So - what's the deal with sugar these days? For example, adding honey, golden syrup or molasses to a brew. I presume it boosts the alcohol but changes the taste. For golden syrup, honey, molasses, treacle or similar "dirty" sugars I could maybe see the taste difference being worthwhile if used sparingly - bit what about sugars like corn syrup or other just plain old mass produced, chemical sugars?
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steve_flack
It really depends on what you want. There's probably no reason to use sugar in a running beer. You can control the attenuation through yeast choice and mash temperature.
In a stronger beer though (>6%) the beer can get a bit cloying as the gravity increases and an amount of sugar will aid drinkability.
In some beers, the predominant flavours come from the sugar that's used. For example, the Westvleteren beers have been voted the best beers in the world on Ratebeer. What's the grist? Pilsner malt, pale malt, Dark Candi syrup and sucrose.
In a stronger beer though (>6%) the beer can get a bit cloying as the gravity increases and an amount of sugar will aid drinkability.
In some beers, the predominant flavours come from the sugar that's used. For example, the Westvleteren beers have been voted the best beers in the world on Ratebeer. What's the grist? Pilsner malt, pale malt, Dark Candi syrup and sucrose.
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PMH0810