ordinary bitter

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Pugs13

Pugs13

Well-Known Member
Joined
Feb 21, 2011
Messages
341
Reaction score
1
Location
Big Lake
Thinking of using dark brown sugar in our ordinary bitter. Was thinking of maybe mashing a couple degrees higher to leave some residual sweetness left. Anyone have thoughts about dark brown sugar?
The recipe is pretty basic...we do 3BBL batches so I was going to use 5lbs. Of it in our 90gallon batch.
Thoughts?
 
Dark brown sugar is just white sugar with a bit of molasses mixed in and is likely to pretty much ferment out leaving little or no residual sweetness. Boosting the crystal malt percentage might be the simplest and surest way to go.
 
BigEd said:
Dark brown sugar is just white sugar with a bit of molasses mixed in and is likely to pretty much ferment out leaving little or no residual sweetness. Boosting the crystal malt percentage might be the simplest and surest way to go.
Click to expand...

You think boosting a 60L or even throwing in 120L would be a better sub?
 
If you are using 60L now an increase there and a second, smaller amount of a darker crystal might get the job done.
 
BigEd said:
If you are using 60L now an increase there and a second, smaller amount of a darker crystal might get the job done.
Click to expand...

Yea I will go with that...just don't want it to come off as roasty...
 

Similar threads

Gadjobrinus
First one down - Coniston Blue Birdesque
Replies
8
Views
597
Gadjobrinus
Gadjobrinus
A
RO Water - starting with lower pH
Replies
30
Views
1K
jerrylotto
jerrylotto
F
stuck at 1.015
Replies
2
Views
459
doug293cz
doug293cz
O
Is this kombucha still good to use?
Replies
6
Views
390
onnaj
O
N
End results with low mash efficiency
Replies
13
Views
864
doug293cz
doug293cz
InkBird 300

Latest posts

Back
Top