9 replies to this topic

[VirginiaBeach]

I'm interested in brewing an Irish red, from a recipe kit, but I want to add an extra 2lbs or so of DME and more hops to make it a bigger bolder beer. I'm hoping and guessing that the end result will be a beer with more body, alcohol, and hops than a normal Irish Red.Will adding the extra 2lbs DME achieve the desired the results of more body and higher alcohol? Do I need to upgrade to a hardier yeast? Does the attenuation tell you anything about the ability of the yeast to create more alcohol?I've brewed this irish red (without the extra DME) before and it was delicious. I added extra hops and two vials of yeast. This time I plan on making a starter (from a smack pack) to ensure a good, healthy fermentation, I just wanted to make sure I don't end up with an excessively sweet beer from the extra DME, rather more body and alcohol.Any thoughts? Thanks.p.s. Here's the yeast I'm planning on using: https://www.ebrew.co...t_labs/1084.htm

[Pseudolus]

2 lbs more DME in an Irish Red kit, assuming the yeast is healthy and pitched at an appropriate rate, will not come out super sweet. Won't be an Irish Red anymore, either, but that's a different question.

[BrewerGeorge]

If it were me, I'd add 1 pound of DME and 1 pound of sugar.

[VirginiaBeach]

What would be the advantages in using sugar over DME? I'm not opposed, I'm just wondering.If I did do that, what type of sugar would be best? Belgian Candi sugar? Corn Syrup? (I'm not trying to be true to style here, just want to make a good interesting beer.)

[Brian72]

What would be the advantages in using sugar over DME? I'm not opposed, I'm just wondering.If I did do that, what type of sugar would be best? Belgian Candi sugar? Corn Syrup? (I'm not trying to be true to style here, just want to make a good interesting beer.)

I could be wrong by this, and I'm just shooting from the hip here so correct me if I'm wrong.The sugar will give you more fermentables without contributing to the overall body and mouthfeel of the beer.Again, I've been known to be wrong from time to time....

[BrewerGeorge]

Sugar is 100% fermentable, so it will add alcohol without making the body too big.

[Brian72]

Sugar is 100% fermentable, so it will add alcohol without making the body too big.

Cool, so I was kinda right...LOL

[cavman]

What would be the advantages in using sugar over DME? I'm not opposed, I'm just wondering.If I did do that, what type of sugar would be best? Belgian Candi sugar? Corn Syrup? (I'm not trying to be true to style here, just want to make a good interesting beer.)

Table sugar is fine.

[Salsgebom]

Not saying you're guilty of this- it seems that you just want a slightly bigger version of what you already brewed and that's fine. But I want to add that decisions should never be made simply to increase alcohol. Always think about what flavor profile you want. Do you want more intense maltiness? Is alcohol warmth going to benefit the flavor of this beer? If you always make decisions based purely on flavor, then you'll make more drinkable beer. And a really drinkable 6% abv beer will be more satisfying and get you drunk quicker than a not-so-drinkable 8% beer.

[VirginiaBeach]

OK, well since it seems like adding 2 more lbs of DME won't make it too sweet, but give it a boost in body and alcohol, I think I may go for that.I would like to experiment sometime and see what the taste difference would be between adding sugar vs. DME.Thanks for all the input.