from an earlier post
That's what I thought, which brings me to another question:
Do different types of malted barley (and other grains) have different amounts of fermentable sugars vs non-fermentable sugars? If so, can I use this fact to increase a beer's sweetness (maltiness?) by using the right proportion of grains? I'm thinking this is different from hitting a certain OG, which can be done using any number of combination of grains/sugars.
Similarly, can you add some non-fermentable sugars to cider by including some % of grains (+/or DME/LME) and thereby end with a less dry, more sweet cider?
The unfermentable sugars in beer are responsible for most of the non-hop flavor, so you want some leftover.
That's what I thought, which brings me to another question:
Do different types of malted barley (and other grains) have different amounts of fermentable sugars vs non-fermentable sugars? If so, can I use this fact to increase a beer's sweetness (maltiness?) by using the right proportion of grains? I'm thinking this is different from hitting a certain OG, which can be done using any number of combination of grains/sugars.
Similarly, can you add some non-fermentable sugars to cider by including some % of grains (+/or DME/LME) and thereby end with a less dry, more sweet cider?