15 replies to this topic

[ThroatwobblerMangrove]

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

[chadm75]

Hi Zym -I've added light brown sugar to a couple of my brews. The first time I used it I added at the beginning of the boil and it caramelized and added a little bit more color. I also noticed no flavor from that addition. I've also added it at say 15 minutes, which reduced caramelization and brought out more flavor. My reccomendation would be add it at 10-15 minutes left in the boil. If I remember right, a # of brown sugar added took my OG from 1.056 to 1.060. But you can plug that into a calculator to figure the exact amount/contribution out.Brew on!

[consumptionjunction]

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

Everything I can tell you comes from this link.

Brown Sugar 40° 1.046 Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

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).

[Jimmy James]

My taste preference in an Old Ale is to use something like treacle or black strap molasses. I've used brown sugar in brews before and didn't get any noticeable flavor contribution from it. That all being the case, if you do use brown sugar I'd suggest getting the darkest you can find so you actually get some flavor out of it.

[stellarbrew]

Brown sugar is made commercially by mixing in a bit of molasses with plain white sugar. You could get the desired flavor contribution by using molasses directly, without getting the body lightening effects of the white sugar. The darker the molasses, the higher the concentration of the impurities responsible for the distinctive flavor that can be so nice in an Old Ale.

[Deerslyr]

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 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.

[ThroatwobblerMangrove]

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 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...

[Deerslyr]

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.

[ThroatwobblerMangrove]

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.

I had some stuff my cousin made but I used that all up on waffles a long time ago ;-)

[Deerslyr]

I had some stuff my cousin made but I used that all up on waffles a long time ago ;-)

Not a bad use! I actually did that this last weekend with some of the stuff I have left over.

[zymot]

Most stuff sold as brown sugar is regular white sugar with molasses mixed in.Try some blackstrap molasses, for an old time chewy taste.

[Thirsty]

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.

[ThroatwobblerMangrove]

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.

where does one buy treacle other than online? any chance a grocery store would have it?

[zymot]

where does one buy treacle other than online? any chance a grocery store would have it?

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

[ThroatwobblerMangrove]

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

Damn you guys and your differing opinions!!

[Thirsty]

I couldnt find treacle anywhere locally, (not a big city so somewhat limited) but after Jamil said do it if you can, and reading in the BJCP guidelines that treacle is a desired characteristic in aroma and flavor, I ordered it. After getting it and putting a taste on my finger- there is a noticable difference between it and blackstrap. The way I look at it, I bottled over 3/4 of my keg, and I probably will try a bottle around xmas, besides that I will not drink another for well over a year, and try to keep some bottles for 3-5 years. I do not want to be thinking 5 years from now- damn I should have tried it with treacle.