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-   -   Too much candy sugar? (http://www.homebrewtalk.com/f39/too-much-candy-sugar-166376/)

Dirtybeau 03-04-2010 03:44 PM

Too much candy sugar?
 
So I figured I'd try to add some sugar to my extract beer, and used this process to make some candy syrup.

http://www.homebrewtalk.com/f12/20-l...trient-114837/

Well, like any excited kid in the candy syrup store, I went overboard, and didn't do enough homework on what proportion of the grain bill would be allowable (much less appropriate for any given style).

So I wound up brewing something with 35% of the bill coming from candy syrup (Recipe to follow). I'm wondering if anyone would mind taking some shots at what flavors may come out of this batch. I'm guessing it'll be 1) terribly unbalanced, 2) Hot, Hot, Hot. The recipe is based on a Wit that I'm trying to hop a little more aggressively (and use the sugar to boost the ABV).

And by shots, I mean shots, I can always use a good laugh (but some reasonable guesses would be appreciated).

Grain Bill
1.75 lbs Bavarian Wheat DME
6 lbs Bavarian Wheat LME (10 min.)
4.25 lbs Light Amber Candy Syrup (10 min.)

Hops
1 oz French Strisselspalt 2% - 60 min.
.75 oz Amarillo 7.5% -45 min.
.75 oz Simcoe 12.2% - 10 min.
.25 oz Amarillo DRY
.25 oz Simcoe DRY

Additions
Corriander .7 oz - 10 min.
Bitter orange peel 1 oz - 1 min.

Yeast
Wyeast Belgian Wit (3944)
72 - 76% attenuation
2 quart starter (decanted)

SG = 1.063
TG = 1.015
FG = Been going high Krausen for a week.

Thanks in advance!

bknifefight 03-04-2010 03:49 PM

Woah. 4.25 lbs is quite a bit. I would let it sit in the bottles for a few months extra and see if the alcohol will mellow out. I would expect it to be (as you said) hot with alcohol flavor and probably pretty dry.

Dirtybeau 03-04-2010 03:53 PM

Yeah I'm kind of thinking along the lines of next christmas I might have something.

GilaMinumBeer 03-04-2010 03:53 PM

30% is pretty much the max you want to add in sugar. You are at 35% so, it may not be too bad. It'll be thin and dry tho'.

ReverseApacheMaster 03-04-2010 04:10 PM

Dry for sure.

Beernik 03-04-2010 04:53 PM

Cidery flavors are common when too much sugar is used.

Dirtybeau 03-04-2010 04:57 PM

I wonder about cidery notes, but I thought that was more a problem with uncooked sugar being too much of the grain bill.

GilaMinumBeer 03-04-2010 05:00 PM

It can be an issue but is most common with the old "kit and kilo" beers where you have 5 pounds of sugar and 3 pounds of malt extract and uncontrolled fermentation temps. Above 30% you delve into the realm of ciderbeer.

Dirtybeau 03-04-2010 05:41 PM

Sweet. Literally.

david_42 03-04-2010 06:02 PM

Is that for 5 gallons? Because I get an OG closer to 1.080. If you've managed to keep the fermentation temperature down, you shouldn't have too much trouble with hot alcohol. If you look at the fermentable sugars, you at over half candi. That means your attenuation will be much higher than you planned. I wouldn't be surprised if the FG comes in below 1.010.


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