I'm researching doing a DFH 120 Minute IPA clone. I found this recipe:
http://www.homebrewchef.com/120minuteIPArecipe.html
It calls for 33# grain (10gal batch). A lot of the gravity comes from corn sugar added during the ferment (20# for 10gal batch).
I've never added sugar to a ferment before (or any other fermentable for that matter). It seems to me that the addition of this amount of sugar would create a beer with high alcohol content, but not much else in the way of body or character. But the DFH 120 Minute has a huge sweet body.
What are your experiences adding sugar to the ferment? Does it dry out your beer? Does it add body?
Thanks!
http://www.homebrewchef.com/120minuteIPArecipe.html
It calls for 33# grain (10gal batch). A lot of the gravity comes from corn sugar added during the ferment (20# for 10gal batch).
I've never added sugar to a ferment before (or any other fermentable for that matter). It seems to me that the addition of this amount of sugar would create a beer with high alcohol content, but not much else in the way of body or character. But the DFH 120 Minute has a huge sweet body.
What are your experiences adding sugar to the ferment? Does it dry out your beer? Does it add body?
Thanks!