6 replies to this topic

[stellarbrew]

I have a day off from work today, and I have several pounds of hops from freshops out for delivery to me right now. So, I feel inspired to get started brewing an Imperial IPA, figuring that the hops will be in my hands in time for the boil.I'm shooting for an OG of around 1.085, but I want to keep the maltiness and residual body down on this IIPA to a level where it stays very drinkable and not too cloying. So, my plan was to use a couple of pounds of corn sugar to accomplish that. However, I realized I don't have any corn sugar on hand, but I do have regular white granulated table sugar. Would the beer suffer any ill effects by using the table sugar in place of the corn sugar? I would think that it would accomplish the same thing, but I don't have much experience using sugar in my beer. Advice appreciated.

[MtnBrewer]

Go for it. I think some amount of sugar in an IIPA is almost mandatory. Otherwise, the sweetness is going to detract from the over-the-top hoppiness you're trying to achieve. I think some maltiness is a good thing to support the bitterness from the hops but the beer should not be too sweet.

[3rd party JKor]

There's not really any difference between corn sugar and table sugar from a brewing perspective, except the granule size.

[stellarbrew]

Thanks guys, I shall proceed.

[3rd party JKor]

Table sugar gets a bum wrap among homebrewers. It probably stems from the early days when homebrewers were brewing low gravity pre-hopped extract kits that called for 50% table sugar. Obviously, that's not the place to use table sugar, but it's a great way to get a dry finish from a high gravity brew that already has a good amount of malt sugars in it.

[Deerslyr]

Table sugar gets a bum wrap among homebrewers. It probably stems from the early days when homebrewers were brewing low gravity pre-hopped extract kits that called for 50% table sugar. Obviously, that's not the place to use table sugar, but it's a great way to get a dry finish from a high gravity brew that already has a good amount of malt sugars in it.

And you'd have the same issues if you used 50% corn sugar too I suppose.I think main difference (other than the "source" of the sugar) is granule size. Corn sugar dissolves very easily.

[3rd party JKor]

I think main difference (other than the "source" of the sugar) is granule size. Corn sugar dissolves very easily.

Which makes it good for bottling, but doesn't really matter if you're adding it to the boil.