I just brewed a double IPA recipe with 12lbs. of LME and 1 lb. steeping grains. Last time I brewed this recipe, I didn't quite get the attenuation I wanted so on impulse, I added 1 cup of table sugar. Can someone tell me how much this will affect the final product in terms of taste and attenuation? Thanks.
What will be the effect of adding this much table sugar to the recipe?
- Thread starter velorider
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scinerd3000
Well-Known Member
higher alcohol....hopefully you boiled it to sanatize but either way hopefully your fine. You added about 10 pts of gravity according to promash. Also thats a sh*tload of LME....what was your starting gravity?
carnevoodoo
Well-Known Member
One cup of sugar in 12 pounds won't likely do a ton. I'm thinking that it'll likely all ferment out, and you just added some potential alcohol.
What yeast are you using? Which did you use before? Are you making starters or pitching proper amounts of yeast?
bearkluttz
Well-Known Member
what size batch was this?
Did you try rousing the yeast and what temp are you fermenting at?
scinerd3000
Well-Known Member
no your just going to get more alcohol. When you use tabel sugar they can have a tendancy to leave behind off flavors and alcohol "heat"
I've had table sugar add a "cidery" taste to one of my brews, but I had half as much LME in my recipe. You should be fine, the beer may be slightly thinner bodied than it would have been, but probably not noticeable.
TeleTwanger
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It will be fine...Next time try something like this instead of table sugar:
Clear Belgian Candi Syrup - 16 oz. :: Midwest Supplies Homebrewing and Winemaking Supplies
Clear Belgian Candi Syrup - 16 oz. :: Midwest Supplies Homebrewing and Winemaking Supplies
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