ceannt
Well-Known Member
I am getting ready to gather ingredients for an Old Ale, and have a couple of technical questions.
Does anyone know the gravity points and Lovibond for Turbinado sugar? I am assuming that it is similar to plain ole Brown sugar, but if I am going to go to the effort of calculating this out, I might as well use the real numbers . and all my charts omit it. I was thinking say a quarter pound to add a bit of rumminess, and to dry it out just a bit to keep it from being too cloying sweet.
I am going to throw in some acidulated malt, I want just a tad more tang than Guinness I was thinking of 3-oz in a 5-gallon batch (1.5%), is that enough, or should I bump it up some???
Thanks.
Does anyone know the gravity points and Lovibond for Turbinado sugar? I am assuming that it is similar to plain ole Brown sugar, but if I am going to go to the effort of calculating this out, I might as well use the real numbers . and all my charts omit it. I was thinking say a quarter pound to add a bit of rumminess, and to dry it out just a bit to keep it from being too cloying sweet.
I am going to throw in some acidulated malt, I want just a tad more tang than Guinness I was thinking of 3-oz in a 5-gallon batch (1.5%), is that enough, or should I bump it up some???
Thanks.