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Old 02-12-2009, 05:29 PM   #1
riored4v
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So this was recommended to me, but I've never actually done this before.

Do I add this to the mash? (i wouldnt think i do) Or can I just add this to the brew kettle and put the runnings right on top of it to dissolve so it wont carmelize by adding it later to the boil.

Also, what type of sugar do i use? Plain ol priming/cane sugar? or maybe Turbinado?

Also, how much should I use? I was thinking 1lb..?? Here's my grain bill:

13.00 lb Pale Malt
1.25 lb Munich Malt -
0.50 lb Cara-Pils/Dextrine


Any help would be appreciated.
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Old 02-12-2009, 05:47 PM   #2
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I'd drop your 2-row by a pound and add a pound of dextrose during the boil. It should dry it out nicely. Also try mashing a little lower - around 150-152

 
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Old 02-12-2009, 05:57 PM   #3
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Add your sugar like you would extract. Best choice is probably to turn off the heat and add it in for the last 10 min of the boil. Adding it to the wort before boil will work also.

Usually corn sugar (priming sugar) is used as it has the least effect of flavor. Table sugar would probably be fine also. If you want to add a little flavor then other types of sugar would work but be aware of their flavor contributions.

Craig

 
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Old 02-12-2009, 06:10 PM   #4
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With that grainbill I would agree with the poster above. Drop the 2 row to 13# or so and add 1# of sucrose (table sugar). I typically mash my IPA/IIPA's in the 149 range for 75-90 minutes and add sucrose in last 5 minutes of the boil.

Use a highly attenuative yeast. Nottingham always works well for me on these styles.

All of these factors combined will dry out a beer nicely for you.
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Old 02-12-2009, 06:21 PM   #5
riored4v
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With that grain bill, and adding 1lb of corn sugar, i believe it would put me in 1.075 range, which is kinda where i want to. I'm going for a big IPA, almost DIPA. I guess i'll go with corn sugar since I don't really want the sugar to add any flavor.... just want it to help dry the brew out.

I also plan on mashing at 152*. I was going to use Notty, but I think i've changed and decided on using S-05
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Old 02-12-2009, 08:53 PM   #6
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one more piece of advice; ditch the airlock and go straight for the blow off tube!

now, what's your hop schedule?

 
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Old 02-12-2009, 09:42 PM   #7
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Quote:
Originally Posted by AZ_IPA View Post
one more piece of advice; ditch the airlock and go straight for the blow off tube!

now, what's your hop schedule?

yea, this will probably be the first time i'll put my blowoff tube to work.

well you chimed in with my hop schedule, but i kinda tweaked what i had and just ran with that.

0.50 oz Simcoe [13.00 %] (60 min) (FWH) 21.4 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (60 min) (FWH) 23.0 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 20.9 IBU
0.50 oz Simcoe [13.00 %] (20 min) Hops 13.5 IBU
0.50 oz Amarillo Gold [8.50 %] (15 min) Hops 6.3 IBU
0.50 oz Amarillo Gold [8.50 %] (10 min) Hops 4.6 IBU
0.50 oz Cascade [6.60 %] (5 min) Hops 2.0 IBU
0.50 oz Cascade [6.60 %] (0 min) Hops -

1.00 oz Amarillo Gold [8.50 %] (Dry Hop 14 days) Hops
1.00 oz Simcoe [13.00 %] (Dry Hop 14 days) Hops
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Old 02-13-2009, 03:15 PM   #8
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If you are looking for dry, why are you mashing at 152F? A couple degrees lower can do the job without adding sugar.
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Old 02-13-2009, 07:18 PM   #9
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Quote:
Originally Posted by david_42 View Post
If you are looking for dry, why are you mashing at 152F? A couple degrees lower can do the job without adding sugar.
First time using new AG system and wanted to get a feel for it first.
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Old 12-03-2015, 02:19 PM   #10
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If you are shooting for an IIPA, i would add table sugar (sucrose), instead of corn sugar. Gives it that kind of signature tast that a lot of IIPA's have. Im doing one this weekend, and i always put sucrose in IIPA's. Drys it out a bit, and gives it a sweeter heavy mouthfeel
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