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Old 12-27-2009, 01:41 AM   #1
Alehouserock
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Default I want to raise the alcohol content in a Scotch Ale

Would I just buy the large brown sugar chunks from my brewstore?

The kit is 5.7% and I want it somewhere around 7 - 9%.

Would the downside of doing this be that my beer would be a little less complex and those caramel notes would be a bit harder to find?

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Old 12-27-2009, 01:43 AM   #2
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Nope, use malt extract instead. You might want to add some more hops and steeping grains to balance it as well.

Edit: I suppose a little sugar wouldn't hurt, but I don't think you want to use as much as is needed for the alcohol to rise to 7-9%.

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Old 12-27-2009, 01:55 PM   #3
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You can push the ABV one percent without a problem, but trying to go 3% will ruin the beer. You want 9%, look at barleywines.

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Old 12-27-2009, 04:29 PM   #4
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Quote:
Originally Posted by david_42 View Post
You can push the ABV one percent without a problem, but trying to go 3% will ruin the beer. You want 9%, look at barleywines.
(I am asking this without truing to sound like a wiseass)

What about making it in to a wee-heavy?

Aren't wee-heavies around 9%?
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Old 12-27-2009, 04:32 PM   #5
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My point was more, if you want big beers, start with a big beer recipe.

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Old 12-27-2009, 10:17 PM   #6
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Quote:
Originally Posted by david_42 View Post
My point was more, if you want big beers, start with a big beer recipe.
Gotcha

I went to the brew store and bought a pound of DME and will raise it about 1%.
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Old 12-27-2009, 10:48 PM   #7
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Remember, while adding sugar will raise the alcohol content, it will also give the impression of a thinner-bodied beer. A bigger beer recipe would have included more extract so I think your visit to the LHBS was an appropriate move.

btw - adding brown sugar doesn't make the caramel notes harder to find... in fact, I think it's very easy to over-do it with brown sugar - that, and honey. I know they ferment out, but they leave an "impression" of sweetness.

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Old 12-27-2009, 11:09 PM   #8
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Quote:
Originally Posted by Grizzlybrew View Post
Remember, while adding sugar will raise the alcohol content, it will also give the impression of a thinner-bodied beer. A bigger beer recipe would have included more extract so I think your visit to the LHBS was an appropriate move.

btw - adding brown sugar doesn't make the caramel notes harder to find... in fact, I think it's very easy to over-do it with brown sugar - that, and honey. I know they ferment out, but they leave an "impression" of sweetness.
I have never used brown sugar, but I can say that to my taste buds honey did not leave an impression of sweetness. I did get that sweet flavor in a dry beer from my belgian dubbel through from the D2 candi syrup.
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Old 12-28-2009, 10:31 PM   #9
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semi off topic: I think the 'large brown sugar chunks' at your LHBS are dark belgian candi sugar

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