Devil May Cry (10.10.10 Edition) - Official Recipe - Page 3

Jamo99 · 08-20-2009, 12:46 AM

Quote:

Originally Posted by SpanishCastleAle

As we say at my job when someone redlines the crap outta something; "Blood all over it".

Sounds like you're an engineer

Quote:

Originally Posted by Stinkonamonkey

Why use table sugar? Why not corn sugar? I thought table sugar affected the flavor.

You can use table sugar/corn sugar/any simple sugar up to 20% in Belgian styles without throwing off flavor. It helps dry out the beer which makes these high gravity belgian beers "digestible." Definately wouldn't use that much in an english style, but there are a couple of american styles I wouldn't worry about doing 10% to bring down the FG. I'd certainly recommend it for an extract+steeping grain brewer trying a barley wine or iipa.

Typically, I go with unrefined (sugar in the raw) sugar because it seems like it leaves a little something behind flavorwise.

BeerPressure · 08-20-2009, 02:34 AM

I may brew this. I love golden strong ales and I'm drinking one now i brewed from BCS book.

camiller · 08-20-2009, 10:03 PM

Quote:

Originally Posted by Jamo99

...
Typically, I go with unrefined (sugar in the raw) sugar because it seems like it leaves a little something behind flavorwise.

"Sugar in the Raw" is actually a brand name of turbinado (or demerara) sugar

Quote:

Originally Posted by http://en.wikipedia.org/wiki/Turbinado_sugar

Turbinado and demerara sugars are the same. United Kingdom recipes tend to call for demerara, while in the United States, they are apt to use the term turbinado.

In the U.S., most turbinado sugar is produced in Hawaii and is often sold as an organic product. The popular Hawaiian product sold in the U.S. is produced on Maui and marketed under the name brand "Sugar in the Raw."

Tonedef131 · 08-20-2009, 10:25 PM

You guys really think it's necessary to do staggered sugar additions like that when it's under 20%? I am doing a BGS this weekend that should come in about 1.090 and I think I am gonna try adding all the sugar to the boil. I will be making up a nice big pitch of yeast and oxygenating, so it will be interesting to see if the yeast can get down to 1.010 or so.

**Saccharomyces** · 08-20-2009, 10:27 PM

I wasn't happy with the attenuation on my tripel when I added the sugar to the boil so I'm going to try stepping this one.

For half I may wait until I add the brett to dump in the sugar, to give it something extra to do.

Jamo99 · 08-21-2009, 12:28 AM

Quote:

Originally Posted by camiller

"Sugar in the Raw" is actually a brand name of turbinado (or demerara) sugar

That's funny, I figured "sugar in the raw" covered more bases than me saying turbinado. Learn something new every day...especially here.

BeerPressure · 08-21-2009, 04:52 AM

Quote:

Originally Posted by Tonedef131

You guys really think it's necessary to do staggered sugar additions like that when it's under 20%? I am doing a BGS this weekend that should come in about 1.090 and I think I am gonna try adding all the sugar to the boil. I will be making up a nice big pitch of yeast and oxygenating, so it will be interesting to see if the yeast can get down to 1.010 or so.

The staggered sugar additions help it attenuate out. Add it all at once and it might stall.

SpanishCastleAle · 08-21-2009, 12:31 PM

Quote:

You guys really think it's necessary to do staggered sugar additions like that when it's under 20%? I am doing a BGS this weekend that should come in about 1.090 and I think I am gonna try adding all the sugar to the boil. I will be making up a nice big pitch of yeast and oxygenating, so it will be interesting to see if the yeast can get down to 1.010 or so.

I think the fermenter feeding also reduces the fusels and makes the final product taste less alcoholic.

flyangler18 · 08-21-2009, 12:39 PM

When I did the smaller (1.080) version of Devil May Cry, I added my cane sugar at flame out and 570 in a considerable starter had no problem attentuating down to 1.008; for the 10.10.10 version with an increase of 20 gravity points, I'm going to incrementally feed so as to not overwhelm the yeast.

Tonedef131 · 08-21-2009, 12:46 PM

Quote:

Originally Posted by BeerPressure

The staggered sugar additions help it attenuate out. Add it all at once and it might stall.

I know the theory, I'm just questioning it's necessisty. I am going to add it all to the boil for my 1.090 beer, this yeast seems to attenuate well and it's a very simple sugar. I'll report back with where it finishes.