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Old 02-09-2009, 11:16 PM   #1
Dec 2008
South Burlington, VT
Posts: 847
Liked 6 Times on 6 Posts

Making a foreign extra stout, aiming for something like Jamaican Dragon.

I had planned on:

9lbs US Pale
2lbs flaked corn
1lb cara 120
.5 lb chocolate
.25 black patent
.25 roasted barley

.5 brown sugar light
1.5 corn sugar

I used sucrose. I know that there is a difference, but most say not that noticable. Any thoughts on if this will be a lot more sweet than the intended recipe (which is sweet to begin with)
  • Fermenting: Cherry Stout
  • On Tap: Town Hall Hope & King Scotch Ale, Red Hook ESB

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Old 02-09-2009, 11:24 PM   #2
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May 2006
Adams, MA
Posts: 20,916
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Sucrose instead of the corn sugar? They're both effectively fully fermentable by beer yeast, your beer won't be any sweeter (I'd be shocked if you could tell the difference).
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