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12-24-2011, 04:49 PM
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#1
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Senior Member
Join Date: Aug 2011
Location: jacksonville, florida
Posts: 168
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sugar in ipa
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I have seen that some people are adding some sugar to the boil to give their ipa that nice dry finish thst you find in ipa's so I was wondering what type of sugar and when to add . I have seen their adding about 5- 10% of the grain bill and was wondering if that seems about right. Have a good recipe I came up with that has turned out well just looking to take it to the next level.
Cheers
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12-24-2011, 04:59 PM
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#2
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Beer me babe
Join Date: Aug 2008
Location: St. George Utah
Posts: 3,813
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Corn sugar is prefered but table sugar works too. I've only seen it in double IPAs.
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Quote:
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Originally Posted by mashweasel
Its swimming upstream to teach people actual facts. People hear one thing from certain people that then it doesn't matter whats true or not.
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12-24-2011, 06:36 PM
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#3
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Senior Member
Join Date: Nov 2010
Location: Solway, MN
Posts: 2,248
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Hmm... I brewed an APA all grain and it finished out at 1.006. Should I have added sugar?
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12-24-2011, 06:37 PM
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#4
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Beer me babe
Join Date: Aug 2008
Location: St. George Utah
Posts: 3,813
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Sounds like you should have added malto dextrin.
__________________
What's brewing
Quote:
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Originally Posted by mashweasel
Its swimming upstream to teach people actual facts. People hear one thing from certain people that then it doesn't matter whats true or not.
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12-24-2011, 06:45 PM
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#5
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← Huge Member →
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 9,690
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Quote:
Originally Posted by Malticulous
Sounds like you should have added malto dextrin.
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Funny.
Anyhoo, I'd say an IPA under OG=1.070 shouldn't get any sugar, but over would benefit. You want an IPA to finish under FG=1.015.
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Nag Champa FTW. Mmmm.
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12-24-2011, 06:48 PM
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#6
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Beer me babe
Join Date: Aug 2008
Location: St. George Utah
Posts: 3,813
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Most of mine are 1.070, 5% crystal, mashed at 150 for an hour and finish at 1.013. No sugar.
__________________
What's brewing
Quote:
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Originally Posted by mashweasel
Its swimming upstream to teach people actual facts. People hear one thing from certain people that then it doesn't matter whats true or not.
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12-24-2011, 07:39 PM
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#7
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Senior Member
Join Date: Aug 2011
Location: jacksonville, florida
Posts: 168
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sugar in ipa
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I have seen that some people are using sugar in their ipa . I heard it gives it that dry finish that a ipa has. Any idea on what kind of sugar,when to add and how much . Thanks
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12-24-2011, 09:19 PM
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#8
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recombinent extract muse
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 10,233
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If you want to use sugar,use dextrose. You don't want any residual sweetness in an IPA. And I wouldn't use more than 500g myself,& use your regular recipe. Just add the sugar on top of everything else.
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Everything works if ya let it-Roady(meatloaf)
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12-24-2011, 09:33 PM
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#9
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Senior Member
Join Date: Feb 2011
Location: Carmel, IN
Posts: 1,064
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Don't worry about dextrose. Any sugar with a high percentage of sucrose, dextrose, or glucose will be very fermentable and will improve the perception of dryness in the finish. A good double IPA uses that technique to avoid a too sweet or thick perception in those beers.
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12-25-2011, 01:44 AM
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#10
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Senior Member
Join Date: Mar 2010
Location: Ohio
Posts: 2,989
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I use regular table sugar. No issues. I like my IPAs to come in 1.010 or lower. I use around 7 to 10%. I would not go above 10%.
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