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Old 07-09-2010, 12:53 PM   #1
Graeme
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Default Adding sucrose to the kettle

Hi All, I'm going to be using table sugar for an upcoming DIPA, first time I've used it in a recipe. Is there any specific time it should be added to the kettle? Anytime during the boil?


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Old 07-09-2010, 01:09 PM   #2
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Add it at the very end. It only needs to be dissolved.


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Old 07-09-2010, 01:17 PM   #3
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I do it about 10 minutes before to make sure any nasty bugs in the sugar are dead.
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Old 07-09-2010, 02:52 PM   #4
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10 minutes is the standard. Carmelizing the sugar for a few minutes before adding it to the kettle could add another flavor dimension (i.e. dark candi sugar).
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Old 07-09-2010, 03:29 PM   #5
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what benefit does adding sucrose to a beer provide?
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Old 07-09-2010, 03:37 PM   #6
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Quote:
Originally Posted by Craigvu View Post
what benefit does adding sucrose to a beer provide?
It has the effect of thinning the beer which can be desirable in larger beers. Sucrose is entirely fermentable and leaves no residual sweetness like malt sugars do.
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Old 07-09-2010, 03:46 PM   #7
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Quote:
Originally Posted by Craigvu View Post
what benefit does adding sucrose to a beer provide?
It gives you alcohol without the residual sweetness and body of the long chain sugars in malts.

It's an important tool when brewing a high gravity beer. Double ipa is a good time to use some sugar. IMHO you can't make a good Belgian beer without sugar.
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Old 07-10-2010, 04:24 AM   #8
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I actually add all sugar in early into the boil, the lower pH of the wort and boiling temps will invert parts of the sugar if left in there, makes the yeast have to do less work.


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