Sugar

Discussion in 'Beginners Brewing Forum' started by Beer_Pirate, Dec 27, 2018.

  1. Beer_Pirate

    Beer_Pirate Active Member

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    I goofed and built a schwarzbier recipe around a base malt with a higher ppg than the malt I actually have. Would a table sugar addition to the tune of 9% of the grist change the beer too much?
     
  2. Hogarthe

    Hogarthe Well-Known Member

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    It might come out with a thinner mouthfeel than you were planning, but taste wise I think you'd be fine.
     
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  3. Head First

    Head First Well-Known Member

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    Should be as hoga said,another reason to keep a few #s/kgs of DME around just in case. I started keeping some around a few years back and it really comes in handy for spots like this or starters and such.
     
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  4. philjohnwilliams

    philjohnwilliams Well-Known Member

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    As the last two posters said, it should be okay, but you would notice a difference if you compared it to a beer brewed with the proper ingredients. Rather than adding sugar amounting to 9% of your fermentables, could you not simply reduce your batch size to take into account the lower potential of your base malt? At least that way you wouldn't have to worry about changing the character of the beer.
     
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  5. White Haus Brews

    White Haus Brews Active Member

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    Honestly at 9% I don't think you'll notice any difference at all. If you were talking 20% you might notice a difference in mouthfeel but I'd say you're good to go.

    As a point of reference Brulosophy just did an exbeeriment on this this week:
    brulosophy.com/2018/12/24/sugar-additions-all-malt-vs-sugar-added-during-the-boil-exbeeriment-results/

    Result:No perceivable difference by average tasters using 10% sugar vs extra malt.

    As a counterpoint I don't think adding sugar will help you with anything except ABV. I would probably just take the lower ABV and drink an extra one!
     
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  6. Beer_Pirate

    Beer_Pirate Active Member

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    Appreciate all the feedback! I ended up boiling a bit more off to make up for the loss.
     
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  7. thehaze

    thehaze Active Member

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    Schwarzbiers are not really thick and full-bodied, so adding 9% sugar in the boil will not change the beer too much. Schwarzbiers are mildly roasted, subdued bitterness ( too little in my opinion and for my taste ) and have almost no hop flavour. So a darker, commercial Lager style beer. Thin is your last concern with it.
     
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