McBrewskie
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For IPAs and Pale Ales I have heard this is done to dry them out. I believe Pliny does this. Any thoughts? Do any of you do this regularly? Experiences? Thinking of doing it with a large all grain IPA this weekend.
Adding Dextrose Corn Sugar to a recipe?
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I always add table sugar to an IPA. Corn sugar would have the same effect. More for an IPA than a pale ale. It does give a dry finish.
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McBrewskie
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Nice. I think I'll give it a whirl.
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I brewed a Pliny the Elder a few weeks ago. I was worried about the Dextros add however I had my first glass last night and it turned out great.
I think Jamil Z. recommends using sugar in an IPA to dry it out. I haven't done that, but the IPA we're currently drinking didn't really need it - it went from 1.062 to 1.010 with a 49F mash and US-05.
I used sugar in another beer we're drinking now, a Belgian Golden Strong. That is a very dry beer, 1.004.
I used sugar in another beer we're drinking now, a Belgian Golden Strong. That is a very dry beer, 1.004.
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McBrewskie
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Thanks for the responses. Did I read that right? A 49F mash? Why at that temp?
SC_Ryan
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I mash my IIPA at 150 and add two pounds of corn sugar to the 10 gallon batch. OG is usually around 1.075-78 and always finishes between 1.008 and 1.0010. About 8.5-9% and really lets the hops shine.
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