Duvel
Active Member
I'm a fan of strong ales , around the 8% mark I reckon tastes best. Now I know using sugar (sucrose) instead of malt will result in a lack of body. But malt extract etc is expensive. I could buy 12 kilos of sugar for every kilo of DME here. So I'm just wondering, how bad would it be to say add a kilo of sugar to a brew made up of the following fermentables:
2 Kg DME
1.6Kg LME
500g Crystal malt
(up to 23L / 5 UK gall)
Just to move the abv up a bit? Would it be detrimental in anyway? I mean would you consider the above brew (minus the sugar) to have enough body as it stands? Then the sugar is just adding a bit more alcohol no?
Comments and suggestions to this lowly beginner welcome
2 Kg DME
1.6Kg LME
500g Crystal malt
(up to 23L / 5 UK gall)
Just to move the abv up a bit? Would it be detrimental in anyway? I mean would you consider the above brew (minus the sugar) to have enough body as it stands? Then the sugar is just adding a bit more alcohol no?
Comments and suggestions to this lowly beginner welcome