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Old 10-27-2009, 07:20 PM   #1
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Default Brown Sugar for priming in a Christmas Ale

I have a Christmas ale that I brewed a while back that I am ready to put into the bottles and let condition for a while. The recipe is below. What would be the effects of priming with brown sugar (in an attempt to get a subtle taste contribution)? Otherwise I can use corn sugar. If that taste would be good, I'd like to add it but if bad, I'll stick with corn sugar. I'll probably go with 3/4 cup (5 gallon batch) to use normal carbonation. So any thoughts?

8 lb Pale Liquid Extract
1 lb Caramel/Crystal Malt - 60L
1/2 lb Honey Malt
1/2 lb Special B Malt
1 oz Northern Brewer [7.50%] (35 min)
1 oz Hallertauer [2.50%] (10 min
1 tsp Ginger Root (Boil 5.0 min)
1 tsp Nutmeg (Boil 5.0 min)
2 tsp Cardamon (Boil 5.0 min)
2 tsp Cinnamon (Boil 5.0 min)
1 oz Orange Peel, Sweet (Boil 5.0 min)
Belgian Wit Ale (White Labs #WLP400)

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Old 10-27-2009, 07:23 PM   #2
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I did a pumpkin ale with brown sugar as the priming sugar (a commercial pumpkin does it as well) and I noticed a distinctive and pleasant hint of brown sugar in the taste. So I say go for it.

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Old 10-27-2009, 09:05 PM   #3
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I prime my porter with brown sugar, because we don't need no cream in da coffee.

If it adds any flavor, it's very subtle.

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Old 10-28-2009, 02:04 AM   #4
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I primed my porter with a portion of DME and brown sugar. Has a nice creamy head but I don't know if it added any flavor, just seemed right with that kind of beer. Lots of flavors in a porter to pick out a few ounces of brown sugar.

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Old 10-28-2009, 02:59 AM   #5
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Ditto the Rev. I did a test batch of Cali Common but used four different priming techniques. Each added its own flavor. I did one with table sugar, one with honey and table sugar, one with brown sugar and lastly one with raw sugar. I personally thought brown turned out the best but the raw was pretty good also.

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Old 10-28-2009, 05:08 PM   #6
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Would you have to use the same amount of brown sugar as you would corn sugar? I have a Bourbon Vanilla Porter that needs bottling and I might try brown sugar.

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Old 10-28-2009, 05:12 PM   #7
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Quote:
Originally Posted by mrgstiffler View Post
Would you have to use the same amount of brown sugar as you would corn sugar? I have a Bourbon Vanilla Porter that needs bottling and I might try brown sugar.
No, you use the same amount of sugar you would be using if you were using TABLE sugar....

This chart tell you how much you should be using of various priming sugars.

http://www.homebrewtalk.com/f35/revv...ml#post1114892
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Old 10-28-2009, 05:21 PM   #8
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I've used it for some dark beers carbed to 2.2 volumes or less. Such a small amount in such a flavorful beer is unnoticeable. One ten gallon batch of Stout I used brown on half and cane in the other half. Nobody could ever tell any difference. If you want it for flavor I think you will need to add it to the boil, not the bottle.

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Old 10-28-2009, 06:55 PM   #9
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I'm adding brown sugar for priming to my cranberry/ginger Holiday Ale that I'm bottling this weekend. I considered molasses, but I'm not sure if it would make that much of a difference.

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Old 10-28-2009, 07:44 PM   #10
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Quote:
Originally Posted by mrgstiffler View Post
Would you have to use the same amount of brown sugar as you would corn sugar? I have a Bourbon Vanilla Porter that needs bottling and I might try brown sugar.

Brewheads.com has a nice priming sugar calculator that has cane, corn, brown, maple, honey, DME, LME, and a couple of others. It gives the answer in weight, rather than a volume measurement, so you will probably need a scale.
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