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Old 07-21-2006, 07:47 PM   #1
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Default Brown Sugar

I'm tossing ideas around my head for my next few batches. This fall I'm going to do a Oatmeal Stout or Porter and thought a little bit of brown sugar might be nice. I don't want it to dominate at all or the beer to come out too sweet.....but I don't think it would make the beer too sweet, if anything it would make it drier since sugar is 100% fermentable. Anyone use brown sugar in recipes and if so how did you like it?

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Old 07-21-2006, 08:26 PM   #2
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havent tried it... I also saw some mollassas in some of those recipes....
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Old 07-21-2006, 08:27 PM   #3
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I use the extra dark brown sugar in my English Brown ales. Works well - ferments well and does not add significant flavors. Use it as an adjunct. I believe that brown sugar was initially used as an economical solution to the high taxes early british brewers were having to pay for malt.

Obviously, you can make a better beer with all malt, but I have found that adding some brown sugar increases the alcohol content while keeping my English Milds and Browns refreshing, mild, and not too malty.

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Old 07-21-2006, 09:40 PM   #4
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I've used brown sugar, mainly in barleywines and stouts. Never more than a pound in 5 gallons.


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