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hey everyone i was thinking about drying out a lager with some corn sugar, what would be a safe rang for it as % of grain bill.
thanks,
-Will
thanks,
-Will
Way too much. Start with around a poundI'm just looking for a percent of grain bill.
is 3lbs in a 5 gallon batch too much? etc..
People do a kit and a kilo for the Coopers kit.I've got away with 1kg of cane sugar calc rekons that 2 pounds
Anyhow it's was bloody yummy
https://www.brewersfriend.com/homebrew/recipe/view/1045504/light-n-fizzy
I just had another look at the recipie it was a double size batch 42lt.People do a kit and a kilo for the Coopers kit.
2.2 pounds, but I wouldn’t go more than that.
That's getting into Budweiser country... It's possible to go all the way to seltzer country, no malt at all, with some yeast nutrient. Depends on what you want to brew. There's no "right" answer, I've seldom seen more than a pound (500 g) of pure sugar in a 5 gal (19 liter) batch. Strange timing, I'm working on an experiment with sugar and dextrine added to extract, not so much for flavor but to look at impact on fermentability.I've got away with 1kg of cane sugar calc rekons that 2 pounds
Anyhow it's was bloody yummy
https://www.brewersfriend.com/homebrew/recipe/view/1045504/light-n-fizzy
I tell ya what it's cheep though adding that much sugar Is the key as the OP alluded to is how much without loosing to much malt flavour.That's getting into Budweiser country... It's possible to go all the way to seltzer country, no malt at all, with some yeast nutrient. Depends on what you want to brew. There's no "right" answer, I've seldom seen more than a pound (500 g) of pure sugar in a 5 gal (19 liter) batch. Strange timing, I'm working on an experiment with sugar and dextrine added to extract, not so much for flavor but to look at impact on fermentability.
Cane sugar (sucrose) has an unearned bad rap. I refuse to pay for dextrose when table sugar is so cheap and does just as good as others.I tell ya what it's cheep though adding that much sugar In the key as the OP alluded to is how much without loosing to much malt flavour.
It would be interesting to maybe throw in some Munich malt and increase the sugar addition sorta to counter one another.
Sugar and dextrine or dextrose?
So comparing adding cane sugar vs dextrose to an extract beer?
Supposedly cane sugar imparts a "cider like" taste in a beer. Well that lite n fizzy sure tasted like lager and not Cider.
That will lighten the body/flavor overall, but it really won't "dry" the beer out. Rice and corn convert to mostly maltose, which is good, but when I use rice it's not the same as table sugar. Case and point would be a Belgian Triple.Have you considered using flaked rice or corn?
Using sugar to thin out a Trippel is a different approach than using corn to make American Lager. The sugar helps make the Trippel less syrupy, the corn or rice is simply cheaper than barley. Corn provides more flavor than rice and maltose is completely fermentable.That will lighten the body/flavor overall, but it really won't "dry" the beer out. Rice and corn convert to mostly maltose, which is good, but when I use rice it's not the same as table sugar. Case and point would be a Belgian Triple.
AKA: dries the beer out. By adding sugar you raise the OG and lower in FG at the same time compared to the same beer without sugar.The sugar helps make the Trippel less syrupy
Doesn't really drive down FG due to the dextrin associated with the starch conversion. Unlike sugar, which is completely fermentable and can actually drive the FG below 1.000Corn provides more flavor than rice and maltose is completely fermentable
That's actually a myth about American lagers and adjuncts in general, more often than not, it's more expensive than malt. The reason it was added was to lower the protein content of the beer for clarity, not as a cost savings. As early as the late 1800's, American breweries (mostly ran by German immigrants) bragged that their beer was "chill proof". The result was a beer that was brightly clear, light and delicate. The American Lager was born, an American version of the Pilsner.corn or rice is simply cheaper than barley