dcunitedfan
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I'm wondering if anyone can share recipe formulation tips for using corn sugar as a significant part of a recipe (by that I mean to add at boiling time, not as bottling time food for the yeast to produce carbonation).
My motivation is a) I do like some of the commercial beers that use corn as an adjunct (Stella Artois, Yeungling Lager, Shiner Bock, etc) so I thought I might try doing something along those lines, and b) I've switched to kegging, and so no longer use the 5oz packets of corn sugar that come with the Midwest kits I've been buying. So I thought I might try brewing something using some of that sugar.
So far about all I've found talking about it was a comment that "too much" leads to a dry winey effect - Papazian also says this can happen if you exceed 20% in a recipe.
Any comments about experiences using corn sugar are welcome.
My motivation is a) I do like some of the commercial beers that use corn as an adjunct (Stella Artois, Yeungling Lager, Shiner Bock, etc) so I thought I might try doing something along those lines, and b) I've switched to kegging, and so no longer use the 5oz packets of corn sugar that come with the Midwest kits I've been buying. So I thought I might try brewing something using some of that sugar.
So far about all I've found talking about it was a comment that "too much" leads to a dry winey effect - Papazian also says this can happen if you exceed 20% in a recipe.
Any comments about experiences using corn sugar are welcome.