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Old 01-19-2014, 05:38 PM   #1
Pugs13
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Thinking of using dark brown sugar in our ordinary bitter. Was thinking of maybe mashing a couple degrees higher to leave some residual sweetness left. Anyone have thoughts about dark brown sugar?
The recipe is pretty basic...we do 3BBL batches so I was going to use 5lbs. Of it in our 90gallon batch.
Thoughts?

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Old 01-19-2014, 06:14 PM   #2
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Dark brown sugar is just white sugar with a bit of molasses mixed in and is likely to pretty much ferment out leaving little or no residual sweetness. Boosting the crystal malt percentage might be the simplest and surest way to go.

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Old 01-19-2014, 06:35 PM   #3
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Quote:
Originally Posted by BigEd View Post
Dark brown sugar is just white sugar with a bit of molasses mixed in and is likely to pretty much ferment out leaving little or no residual sweetness. Boosting the crystal malt percentage might be the simplest and surest way to go.
You think boosting a 60L or even throwing in 120L would be a better sub?
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Old 01-20-2014, 12:24 AM   #4
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If you are using 60L now an increase there and a second, smaller amount of a darker crystal might get the job done.

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Old 01-20-2014, 02:02 PM   #5
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Quote:
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If you are using 60L now an increase there and a second, smaller amount of a darker crystal might get the job done.
Yea I will go with that...just don't want it to come off as roasty...
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