11.8 gal batch of double IPA. right now I'm at 1.060 at the start of ferm. If I add 2.5lbs of sugar I'll get up to 1.070 which is what I was originally thinking but is this way too much sugar for this style?
how much sugar would you add?
#1
Posted 19 September 2019 - 12:41 PM
#2
Posted 19 September 2019 - 12:57 PM
Adding the sugar is fine, but I'd suggest adding some more 2-row/base malt to up the OG a bit first.
The double IPAs I make start at 1.070 or more before any sugar additions, if that helps at all.
#3
Posted 19 September 2019 - 01:00 PM
The original Pliny recipe has 5% sugar. I would not think twice about adding 2#'s.
#4
Posted 19 September 2019 - 01:51 PM
#5
Posted 19 September 2019 - 02:51 PM
Adding the sugar is fine, but I'd suggest adding some more 2-row/base malt to up the OG a bit first.
The double IPAs I make start at 1.070 or more before any sugar additions, if that helps at all.
this is post adjustment. I was originally planning to hit closer to 1.066 so I'd only add about a pound or so.
#6
Posted 20 September 2019 - 06:14 AM
The original Pliny recipe has 5% sugar. I would not think twice about adding 2#'s.
I think on big beers you are usually good up to about 10% before it starts to take away from the final beer. YMMV
so 2#s would put me at about 1.068 and by weight it would be about 7.5%.
this actually leads me to a related question about that - when people speak of percentages of stuff do they mean by weight or by potential contribution? both would be pretty similar if you are only using grain but sugar has a much higher potential per pound so it could matter a little bit there.
#7
Posted 20 September 2019 - 06:50 AM
so 2#s would put me at about 1.068 and by weight it would be about 7.5%.
this actually leads me to a related question about that - when people speak of percentages of stuff do they mean by weight or by potential contribution? both would be pretty similar if you are only using grain but sugar has a much higher potential per pound so it could matter a little bit there.
I go by weight only but never thought about it the other way around.
#8
Posted 20 September 2019 - 06:53 AM
I go by weight only but never thought about it the other way around.
Same here. I use Beersmith to figure out the weight I need to get the OG I'm shooting for.
#9
Posted 20 September 2019 - 11:10 AM
When I'm talking percentages, it's by weight.
I don't see why 2-2.5 lbs would be a problem, especially in that style.
#10
Posted 08 October 2019 - 01:11 PM
so just a follow up I did use 2lbs of sugar and the beer came out great. ended up at a very smooth and drinkable 7.8% ABV. bitterness is assertive but not overpowering and the hop presence is very nice. still has a little bit of haze but maybe it will clear up before I drink it all
#11
Posted 08 October 2019 - 05:27 PM
Glad to hear it worked well. I find DIPAs tend to suffer from either a lack of body or overpowering body. glad you were able to walk that line. The haze is something I've accepted as well as I just don't care enough to drink crystal clear beer like some people, *eh hem*
Cheers!
#12
Posted 09 October 2019 - 03:34 AM
Glad to hear it worked well. I find DIPAs tend to suffer from either a lack of body or overpowering body. glad you were able to walk that line. The haze is something I've accepted as well as I just don't care enough to drink crystal clear beer like some people, *eh hem*
Cheers!
Lack of body with that much malt? I feel like I'm almost always fighting to keep it from being overpowering in a beer like this.
#13
Posted 09 October 2019 - 07:23 AM
Right! I get the same with my homebrew, but I'm talking more commercial examples. I find that I've had a bunch at like 9% that I could easily pound.
But that never ends well!
#14
Posted 09 October 2019 - 08:10 AM
Right! I get the same with my homebrew, but I'm talking more commercial examples. I find that I've had a bunch at like 9% that I could easily pound.
But that never ends well!
no. no it does not.
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