I want to raise the alcohol content in a Scotch Ale - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Extract Brewing > I want to raise the alcohol content in a Scotch Ale

Reply
 
Thread Tools
Old 12-27-2009, 02:41 AM   #1
Alehouserock
Recipes 
 
Nov 2009
Irvine CA
Posts: 112
Liked 1 Times on 1 Posts



Would I just buy the large brown sugar chunks from my brewstore?

The kit is 5.7% and I want it somewhere around 7 - 9%.

Would the downside of doing this be that my beer would be a little less complex and those caramel notes would be a bit harder to find?



 
Reply With Quote
Old 12-27-2009, 02:43 AM   #2
iddqd
Recipes 
 
Jun 2009
Sweden
Posts: 119
Liked 1 Times on 1 Posts


Nope, use malt extract instead. You might want to add some more hops and steeping grains to balance it as well.

Edit: I suppose a little sugar wouldn't hurt, but I don't think you want to use as much as is needed for the alcohol to rise to 7-9%.




 
Reply With Quote
Old 12-27-2009, 02:55 PM   #3
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


You can push the ABV one percent without a problem, but trying to go 3% will ruin the beer. You want 9%, look at barleywines.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 12-27-2009, 05:29 PM   #4
Alehouserock
Recipes 
 
Nov 2009
Irvine CA
Posts: 112
Liked 1 Times on 1 Posts


Quote:
Originally Posted by david_42 View Post
You can push the ABV one percent without a problem, but trying to go 3% will ruin the beer. You want 9%, look at barleywines.
(I am asking this without truing to sound like a wiseass)

What about making it in to a wee-heavy?

Aren't wee-heavies around 9%?

 
Reply With Quote
Old 12-27-2009, 05:32 PM   #5
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


My point was more, if you want big beers, start with a big beer recipe.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 12-27-2009, 11:17 PM   #6
Alehouserock
Recipes 
 
Nov 2009
Irvine CA
Posts: 112
Liked 1 Times on 1 Posts


Quote:
Originally Posted by david_42 View Post
My point was more, if you want big beers, start with a big beer recipe.
Gotcha

I went to the brew store and bought a pound of DME and will raise it about 1%.

 
Reply With Quote
Old 12-27-2009, 11:48 PM   #7
Grizzlybrew
HBT_LIFETIMESUPPORTER.png
 
Grizzlybrew's Avatar
Recipes 
 
Apr 2009
Douglasville, GA
Posts: 1,154
Liked 15 Times on 12 Posts


Remember, while adding sugar will raise the alcohol content, it will also give the impression of a thinner-bodied beer. A bigger beer recipe would have included more extract so I think your visit to the LHBS was an appropriate move.

btw - adding brown sugar doesn't make the caramel notes harder to find... in fact, I think it's very easy to over-do it with brown sugar - that, and honey. I know they ferment out, but they leave an "impression" of sweetness.
__________________
On Deck
perhaps a line of single hop IPA's - there's so many new hops out there!!!

 
Reply With Quote
Old 12-28-2009, 12:09 AM   #8
Coastarine
We get it, you hate BMC.
HBT_LIFETIMESUPPORTER.png
 
Coastarine's Avatar
Recipes 
 
Apr 2008
New Bern, NC
Posts: 2,516
Liked 25 Times on 22 Posts


Quote:
Originally Posted by Grizzlybrew View Post
Remember, while adding sugar will raise the alcohol content, it will also give the impression of a thinner-bodied beer. A bigger beer recipe would have included more extract so I think your visit to the LHBS was an appropriate move.

btw - adding brown sugar doesn't make the caramel notes harder to find... in fact, I think it's very easy to over-do it with brown sugar - that, and honey. I know they ferment out, but they leave an "impression" of sweetness.
I have never used brown sugar, but I can say that to my taste buds honey did not leave an impression of sweetness. I did get that sweet flavor in a dry beer from my belgian dubbel through from the D2 candi syrup.
__________________
SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

 
Reply With Quote
Old 12-28-2009, 11:31 PM   #9
malkore
 
malkore's Avatar
Recipes 
 
Jun 2007
Nebraska
Posts: 6,922
Liked 37 Times on 35 Posts


semi off topic: I think the 'large brown sugar chunks' at your LHBS are dark belgian candi sugar


__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
alcohol content dqeuvtcxotaa Mead Forum 6 03-04-2008 05:31 AM
Alcohol content Bartolo Beginners Beer Brewing Forum 7 02-17-2008 04:39 AM
Significant raise in alcohol contact @ priming? Cass Beginners Beer Brewing Forum 6 04-12-2007 08:14 AM
Alcohol Content cyfan964 Beginners Beer Brewing Forum 4 03-24-2007 06:33 PM
Getting the alcohol content right crafalik Cider Forum 2 07-08-2006 04:12 PM


Forum Jump