Electric Brewing Supply 30A BCS Giveaway - Last Weekend to Enter!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > Sugar effects
Reply
 
LinkBack Thread Tools
Old 02-01-2013, 11:58 PM   #1
jmcelher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 32
Default Sugar effects

I never got an answer on if you add. 3 lbs of sugar at 60 and 3lbs at 30 min is different than 6 lbs at 60 mins or 30 mins. Does it have to do with more or less fermentables? More protein? More head Retention?

__________________
jmcelher is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 12:39 AM   #2
MalFet
/bɪər nərd/
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
MalFet's Avatar
Recipes 
 
Join Date: May 2010
Location: NYC / Kathmandu
Posts: 8,253
Liked 1258 Times on 837 Posts
Likes Given: 579

Default

It won't change the volume of fermentables. Some suggest that you get more hop utilization if you add your sugars later in the boil, though it's likely complex. I can't think of a way in which this would impact either protein or head retention. All in all, it's not going to be a huge difference one way or the other.

__________________

"Be excellent to each other." -Benjamin Franklin

MalFet is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 01:04 AM   #3
Denny
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Eugene OR
Posts: 4,298
Liked 439 Times on 331 Posts
Likes Given: 532

Default

Quote:
Originally Posted by malfet View Post
it won't change the volume of fermentables. Some suggest that you get more hop utilization if you add your sugars later in the boil, though it's likely complex. I can't think of a way in which this would impact either protein or head retention. All in all, it's not going to be a huge difference one way or the other.
this^^^^^
__________________

Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - the website for the book "Experimental Homebrewing"...coming Nov. 2014

Denny is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 01:40 AM   #4
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,596
Liked 264 Times on 237 Posts
Likes Given: 5

Default

I hope you are talking about extract sugars. If you are talking about plain sugar, I don't think it matters as the beer will probably be have other problems.

__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 03:44 AM   #5
jmcelher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 32
Default

Ha yes extract

__________________
jmcelher is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 03:49 AM   #6
Denny
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Eugene OR
Posts: 4,298
Liked 439 Times on 331 Posts
Likes Given: 532

Default

Quote:
Originally Posted by jmcelher View Post
Ha yes extract
That's very different.....
__________________

Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - the website for the book "Experimental Homebrewing"...coming Nov. 2014

Denny is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 04:33 AM   #7
IffyG
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2009
Location: Nashville
Posts: 1,390
Liked 60 Times on 49 Posts
Likes Given: 20

Default

FWIW, I never add all my extract up front. It caused my beer to be much darker than I intended. To limit that problem a lot of people around here add half at the start of the boil and half late in the boil.

__________________
IffyG is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 05:15 PM   #8
jmcelher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 32
Default

So it's good to spread out the extract across the boil like 60 or 30? I see some sugar added at flameout like d45 or Belgian sugar. What's the point of that? So making an IPA. With 6lb Pilsen,1 lb of wheat dried extract. Should I do 3lb at 60, 3lb at 30 and 1lb wheat at 20?

__________________
jmcelher is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 05:19 PM   #9
MalFet
/bɪər nərd/
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
MalFet's Avatar
Recipes 
 
Join Date: May 2010
Location: NYC / Kathmandu
Posts: 8,253
Liked 1258 Times on 837 Posts
Likes Given: 579

Default

Quote:
Originally Posted by jmcelher View Post
So it's good to spread out the extract across the boil like 60 or 30? I see some sugar added at flameout like d45 or Belgian sugar. What's the point of that? So making an IPA. With 6lb Pilsen,1 lb of wheat dried extract. Should I do 3lb at 60, 3lb at 30 and 1lb wheat at 20?
Much of it is just personal preference. For a delicate beer like a Pils, I'd add the extract late. For a thick-n-musty Scottish Heavy, on the other hand, I'd add the extract at the beginning.

This is just another variable you can control to achieve your target flavor profile. It's not going to make a huge difference, but probably some.

The best thing to do would be to do an experiment: Boil a gallon of water in each of two pots for an hour. Add one pound of DME to one pot at the very beginning, and one pound of DME to the other ten minutes from the end. Then, do a side-by-side taste comparison to see which you prefer.
__________________

"Be excellent to each other." -Benjamin Franklin

MalFet is offline
 
Reply With Quote Quick reply to this message
Old 02-02-2013, 06:12 PM   #10
jmcelher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 32
Default

Yes like you said. I just have experiment with. I bought a bunch of hops. So my first test will be hop. Thinking about adding. 6lb of extant and 1lb of dried wheat malt at 60. Let it dissolve and split it. And do two hop schedules with two boils.

__________________
jmcelher is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
The effects of cold crashing on priming sugar needs AnOldUR Brew Science 55 06-25-2013 07:02 PM
What effects does adding more fermentable sugar have on a recipe? thehopbandit Recipes/Ingredients 6 11-14-2012 01:43 AM
Effects of different sugars and sugar vs. force carbonation. yinzer2 Bottling/Kegging 2 11-22-2011 01:57 AM
Candi Sugar effects on OG chode720 General Techniques 1 02-28-2009 08:00 PM
Effects of Brown Sugar used in Beer? BrewFrick Beginners Beer Brewing Forum 1 08-13-2007 01:37 AM