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Old 01-29-2006, 04:09 AM   #1
DocBob
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Default Adding Brown Sugar to an English Brown Ale?

I'm a newbie (first batch ever is in the primary) and am planning my second already...I love the way the house smelled!!!

Anyway, I bought an English Brown Ale Kit but it sounds like it might be a bit boring. I don't want to get crazy yet, but I like darker, fuller body beers with low bitterness but a lot of flavor (porter is high on my list for instance).

The recipe for the Brown Ale is:
3.3 lbs. Plain Amber Malt Extract
2 lbs. Plain Amber Dry Malt Extract
8 oz. Crushed Crystal Malt 60L
1 oz. Willamette Hops (Bittering)
1/2 oz. Willamette Hops (Finishing)
5 oz. Priming Sugar
And of course the yeast.

I was thinking of adding brown sugar to the recipe, but was wondering if just replacing the priming sugar with brown sugar would have a good effect?

Any thoughts/suggestions?



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Old 01-29-2006, 04:12 AM   #2
DeRoux's Broux
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add 1 cup of brown sugar w/ 5 min left in the boil, and then use brown sugar rather than the corn suagr for priming. i'd use dark brown sugar......



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Old 01-29-2006, 05:21 AM   #3
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I've been using 1/2 cuo molasses, instead if the one pound of brown sugar in my brown rye. But then, I like molasses. I dunno if it was added for flavor, or if it acts as a yeast nutrient of some kind, but I think it adds another layer of depth to the flavor. Brown sugar is just white sugar with some molasses added....

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Old 01-29-2006, 05:42 AM   #4
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Thanks for the tips.
I'll add the cup to the boil as well as using it to prime...how much do I use as a primer? Do I need to add a little extra over the 5 ounces? I'll be adding it to a 5 gallon batch in my bottling bucket...I'll probably try the molasses next go round...I like molasses too but had the brown sugar already handy, and knew it had molasses in it.

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