thehopbandit
Well-Known Member
- Joined
- Oct 30, 2012
- Messages
- 150
- Reaction score
- 8
As a new homebrewer, I am curious about what adding additional fermentable sugars to the boil will do to the final beer product. I am aware it boosts the amount of sugar that the yeast can consume and therefore will produce a higher alcohol content, but I have a couple other questions.
1. If you are following a recipe, and decide to add additional DME or LME, what happens to the balance of the beer? For instance, will this throw off the recipe and make it too sweet? How does one counteract this increase in sugar while staying true to a style and taste?
2. How much "extra" fermentable sugars like DME and LME can one safely add above what the recipe calls for? For instance, if a recipe calls for 6 lbs of Amber LME, will adding an additional 1 lb of DME drastically affect the taste?
Basically, I am just trying to determine how much toying with the ingredient balance will affect the final product. I'd like to learn how I can safely adjust recipes, say, to slightly increase alcohol content while staying true to the recipe balance. Thanks!
1. If you are following a recipe, and decide to add additional DME or LME, what happens to the balance of the beer? For instance, will this throw off the recipe and make it too sweet? How does one counteract this increase in sugar while staying true to a style and taste?
2. How much "extra" fermentable sugars like DME and LME can one safely add above what the recipe calls for? For instance, if a recipe calls for 6 lbs of Amber LME, will adding an additional 1 lb of DME drastically affect the taste?
Basically, I am just trying to determine how much toying with the ingredient balance will affect the final product. I'd like to learn how I can safely adjust recipes, say, to slightly increase alcohol content while staying true to the recipe balance. Thanks!