Graeme
Well-Known Member
Hi All, I'm going to be using table sugar for an upcoming DIPA, first time I've used it in a recipe. Is there any specific time it should be added to the kettle? Anytime during the boil?
Adding sucrose to the kettle
- Thread starter Graeme
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
ajwillys
Well-Known Member
I do it about 10 minutes before to make sure any nasty bugs in the sugar are dead.
DrawTap88
Well-Known Member
10 minutes is the standard. Carmelizing the sugar for a few minutes before adding it to the kettle could add another flavor dimension (i.e. dark candi sugar).
Craigvu
Well-Known Member
what benefit does adding sucrose to a beer provide?
geneullerysmith
Member
It has the effect of thinning the beer which can be desirable in larger beers. Sucrose is entirely fermentable and leaves no residual sweetness like malt sugars do.
maida7
Well-Known Member
It gives you alcohol without the residual sweetness and body of the long chain sugars in malts.
It's an important tool when brewing a high gravity beer. Double ipa is a good time to use some sugar. IMHO you can't make a good Belgian beer without sugar.
Freezeblade
Well-Known Member
I actually add all sugar in early into the boil, the lower pH of the wort and boiling temps will invert parts of the sugar if left in there, makes the yeast have to do less work.
Similar threads
