Flame-out or late addition DME vs. Corn sugar

ejearn said:

I have a recipe that calls for 1 lb of corn sugar at flame out. I happen to have 1 lb of pilsen DME lying around, so could I substitute the DME for the corn sugar? I understand that the DME is probably only 80% fermentable, whereas the corn sugar is 100%, but I worry about cidery flavors from the corn sugar....

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Yooper said:

Either is probably ok, depending on the recipe. I like sugar in some IIPAs and IPAs, because extract can sometimes give a bit too much body. If it's a thinner bodied, lighter style, like cream ale, or a mild, the corn sugar would be fine.

What are you making?

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Fletch78 said:

DME generally isn't boiled because there is no DMS to worry about, and you only risk scorching it on the bottom of the pot as you stir it in. It will also affect hops utilization. If your recipe says to add the additional source of sugar at flameout, do what the recipe says or it could throw off other things. But, I guess you probably don't care about that anyway because you would rather use $8 of DME instead of 25 cents worth of corn sugar. Honestly, it probably won't make much of a difference when you add it, unless you are doing a partial boil. Then, a pound one way or the other would significantly affect hops utilization.

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