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Old 07-11-2013, 10:26 PM   #1
ProfessorBrew
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Default Brown sugar in a brown ale?

I'm thinking of adding some brown sugar to a brown ale recipe I've been working on.

How much should I add for a 5-gallon AG batch?

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Old 07-12-2013, 10:52 AM   #2
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When I add sugar(tends to be soft brown) to English style ales, I match the % to that of crystal malt used. So it tends to be 10% of each.

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Old 07-16-2013, 02:35 PM   #3
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So does 1 pound of dark brown sugar sound like too much in a 5-gallon batch?

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Old 07-16-2013, 04:20 PM   #4
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What he is saying is it depends on your fermentables.

Post the recipe.

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Old 07-16-2013, 05:21 PM   #5
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I usually add about 1kg of brown sugar in to my 5 gallons, but that is Imperial not naval... Also, with me doing gluten free grains I need the extra sugar, but, it still works and I still get lots of grain taste through.

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Old 07-16-2013, 05:25 PM   #6
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are you using real brown sugar? i personally would use muscovado or something that leaves more of a molasses flavor... if thats what you are going for that is... brown sugar is usually just refined sugar that they add molasses back into.

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Old 07-16-2013, 05:31 PM   #7
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Quote:
Originally Posted by Hopper5000 View Post
are you using real brown sugar? i personally would use muscovado or something that leaves more of a molasses flavor... if thats what you are going for that is... brown sugar is usually just refined sugar that they add molasses back into.
This. My experience is that if you're adding brown sugar for flavor, you will be disappointed.
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Old 07-16-2013, 06:00 PM   #8
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What about adding molasses instead? I added some molasses in addition to the brown sugar that came with my nut brown ale kit and it's tasting real nice at the moment.

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Old 07-16-2013, 06:03 PM   #9
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ya you could just add molasses, you do have to be careful because it is a strong flavor so it can overpower very quickly. I have only used a couple of tablespoons in a dry stout (5 gal batch) and then about 5% in an imperial porter that recently went in a barrel (very stong molasses flavor, prolly 3%ish would have been better) so I don't really know what the appropriate amount would be for a brown ale. That's why i recommended muscovado because it can leave a nice subtle molasses flavor and contributes some highly fermentable sugar as well, it is kind of expensive though

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Old 07-16-2013, 06:25 PM   #10
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Muscovado and demarara are both great.

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