Using Brown Sugar
#1
Posted 13 September 2009 - 04:36 AM
#2
Posted 13 September 2009 - 06:13 AM
#3
Posted 13 September 2009 - 06:17 AM
Everything I can tell you comes from this link.I'm looking into making an old ale and brown sugar was suggested. I was hoping to get some tips:1. when to add it in2. SRM contribution3. potential4. flavor contribution5. anything you deem important to tell me
I'd suggest that you add it late in the boil to increase hop utilization, if not in the fermenter (after making sure it's sterile).Brown Sugar 40° 1.046 Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
#4
Posted 14 September 2009 - 10:27 AM
#5
Posted 14 September 2009 - 10:35 AM
#6
Posted 14 September 2009 - 11:06 AM
I would ditch the Brown Sugar and go with real Maple Syrup at 10 to 15 minutes left in the boil. An Old Ale is going to be on the darker side anyway, so I don't know that your SRM is going to be affected much anyway. Whatever you use, your "potential" I believe is 100% fermentable. But with a syrup, it's a question of the water content of the liquid. (The Brew Wizard addressed this with respect to bottle priming, but maybe the same concepts will apply to an addition, but frankly I wouldn't worry about it). Flavor contribution is most effective late in the boil, but frankly it will likely be stripped in the fermentation stage. If you are going for a bold Brown Sugar/Molasses/Maple/Whatever flavor in the beer, then you might want to consider priming with it. Anything else important??? Umm... if I had to do it again (and will someday) I would use MO with crystal. IIRC, I used 2 Row, but don't recall using Crystal at all. A mistake I now regret. I did brew a Blonde Ale beforehand (in preparation) and pitched on the yeast cake. Fermentation went fine. Oh, and I'd ferment in cold conditions. Not a beer to be made in the summer. But IIRC, your temps in the basement are falling nicely.I'm looking into making an old ale and brown sugar was suggested. I was hoping to get some tips:1. when to add it in2. SRM contribution3. potential4. flavor contribution5. anything you deem important to tell me
#7
Posted 14 September 2009 - 11:12 AM
I thought about using maple syrup but with the expense I don't think it's worth it. How much would I have to use to prime with? I think that sounds interesting...I would ditch the Brown Sugar and go with real Maple Syrup at 10 to 15 minutes left in the boil. An Old Ale is going to be on the darker side anyway, so I don't know that your SRM is going to be affected much anyway. Whatever you use, your "potential" I believe is 100% fermentable. But with a syrup, it's a question of the water content of the liquid. (The Brew Wizard addressed this with respect to bottle priming, but maybe the same concepts will apply to an addition, but frankly I wouldn't worry about it). Flavor contribution is most effective late in the boil, but frankly it will likely be stripped in the fermentation stage. If you are going for a bold Brown Sugar/Molasses/Maple/Whatever flavor in the beer, then you might want to consider priming with it. Anything else important??? Umm... if I had to do it again (and will someday) I would use MO with crystal. IIRC, I used 2 Row, but don't recall using Crystal at all. A mistake I now regret. I did brew a Blonde Ale beforehand (in preparation) and pitched on the yeast cake. Fermentation went fine. Oh, and I'd ferment in cold conditions. Not a beer to be made in the summer. But IIRC, your temps in the basement are falling nicely.
#8
Posted 14 September 2009 - 12:59 PM
#9
Posted 14 September 2009 - 01:18 PM
I had some stuff my cousin made but I used that all up on waffles a long time ago ;-)Priming with Maple won't take much. I bought an 8 or 10 ounce bottle and didn't even use half of it. It's more than enough. I think I spent something like $6 at Safeway (which is more than you'd spend on Corn Sugar, but less than I thought it would be) figuring that if I was making a special beer, I wasn't going to skimp on something when I was trying to acheive a certain quality. I figured you'd probably have good access to some really quality stuff.
#10
Posted 14 September 2009 - 01:32 PM
Not a bad use! I actually did that this last weekend with some of the stuff I have left over.I had some stuff my cousin made but I used that all up on waffles a long time ago ;-)
#11
Posted 14 September 2009 - 03:05 PM
#12
Posted 14 September 2009 - 03:12 PM
#13
Posted 14 September 2009 - 03:28 PM
where does one buy treacle other than online? any chance a grocery store would have it?As JJ said, molasses or black treacle is preferable. I have used maple syrup a few times, and was not happy with it. I judged a weizenbock this weekend that was made with maple syrup (dont know how much, it was added in the comments section) and that too was not all too good. I made an old ale a few months ago, (drinking a small snifter now, although very young) and I used the black treacle. I bought it from amazon for $5 for a 1# can. It is noticable and very good. Jamil in his podcast recommends it, but says it can be subbed with molasses. I'd try the treacle if you have the opportunity to.
#14
Posted 14 September 2009 - 04:45 PM
I see it at British goods/food stores. Get a couple cans of mushy peas while you are there. Chip and mushy peas, sounds starchy, but tag it as awesome.I question if there is a significant difference between treacle and heavy duty molasses, when you consider the percentage added and that you are going to boil it for some time. Different? Probably. Noticeable in your finished beer? I wouldn't drive any extra miles to find it.One person's opinion, consider them all.zymotwhere does one buy treacle other than online? any chance a grocery store would have it?
#15
Posted 14 September 2009 - 05:50 PM
Damn you guys and your differing opinions!!I see it at British goods/food stores. Get a couple cans of mushy peas while you are there. Chip and mushy peas, sounds starchy, but tag it as awesome.I question if there is a significant difference between treacle and heavy duty molasses, when you consider the percentage added and that you are going to boil it for some time. Different? Probably. Noticeable in your finished beer? I wouldn't drive any extra miles to find it.One person's opinion, consider them all.zymot
#16
Posted 14 September 2009 - 05:51 PM
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