BrewinBigD
Well-Known Member
Ive recently decided to venture away from extract kit brewing to devising my own extract recipes and in my latest creation i would like to try using brown sugar as an adjunct in my fall spiced ale. i've heard of brown sugar being used for priming in some porters and dark ales, and also heard that it tends to produce a dryer mouthfeel when added to the boil. whats the best way to impart the brown sugar flavors into my beer without getting that cidery, dry taste that some sugars produce, and if used for priming, whats the proper ratio for a 5 gallon batch? is 5 ounces the same as 5 ounces of dextrose?