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Old 09-15-2010, 11:43 AM   #1
Indyking
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Hi guys, I decided my next brew will potentially be the following recipe to take advantage of some of the ingredients I already have, but I have not been able to find Dry Corn Syrup anywhere!

AHS has a liquid corn syrup, not dry as in the recipe, and they only carry 3lb bottles or larger. I can use the liquid one and try to estimate the amount that is closer to the 250gr of dry syrup in the recipe, but will end up with lots of left over liquid syrup, which I will probably never use! Does anybody has a suggestion for a substitute for the dry corn syrup or maybe know where I can find it?

Coopers Stout
1 can Coopers Stout

750g Dark Dry Malt Extract

500g Light Dry Malt Extract

250g Dry Corn Syrup

200g Raw Sugar

50g Roasted Barley

16g Willamette Hop Pellets (boiling)

10g Willamette Hops (finishing)

1 Pkt Coopers Dry Ale Yeast

Bottle conditioning----4 weeks (min)

 
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Old 09-15-2010, 11:50 AM   #2
3PegBrew
 
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You can use liquid corn syrup...I believe.

You need to make sure, when using corn syrup, that it does not exceed more than 20% of your total ferment-able sugars or you will get a dry cider off taste when you open your first beer.
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Old 09-15-2010, 11:53 AM   #3
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It's not syrup if it's dry, but I bet that means corn sugar, the same as many people prime with.

 
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Old 09-15-2010, 12:00 PM   #4
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Quote:
Originally Posted by Moonpile View Post
It's not syrup if it's dry, but I bet that means corn sugar, the same as many people prime with.
Dextrose then? My bad I didn't have my coffee yet this morning
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Old 09-15-2010, 12:00 PM   #5
Indyking
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Quote:
Originally Posted by Moonpile View Post
It's not syrup if it's dry, but I bet that means corn sugar, the same as many people prime with.
Really? I do have lots of corn sugar in stock, so wonder if I can just replace the syrup for it?

Does anybody else think that the "dry" syrup the recipe is talking about is the same thing of corn sugar?

 
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Old 09-15-2010, 12:04 PM   #6
Moonpile
 
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Yes. I'm not fully awake yet either, as I couldn't remember the word "dextrose"!

 
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Old 09-15-2010, 12:07 PM   #7
Indyking
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The coopers stout can came with a pack of their brand's brewing sugar, which is 80% dextrose - 20% maltodextrin. I think I just going to use that to replace the "dry corn syrup" in the recipe. What do you reckon?

 
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Old 09-15-2010, 12:13 PM   #8
devilishprune
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That might work better, because the maltodextrin will give it some more body. 250 grams of that isn't going to give you the same amount of fermentables as 100% dextrose though, you'll have to up it my 25% (200 g of dextrose in that brewing sugar), or add 50 g of dextrose.

 
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Old 09-15-2010, 12:16 PM   #9
Indyking
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Originally Posted by devilishprune View Post
That might work better, because the maltodextrin will give it some more body. 250 grams of that isn't going to give you the same amount of fermentables as 100% dextrose though, you'll have to up it my 25% (200 g of dextrose in that brewing sugar), or add 50 g of dextrose.
I see, but isn't the maltodextrin in the coopers brewing sugar contributing with fermentables?

 
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Old 09-15-2010, 12:20 PM   #10
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I think that it will contribute to the gravity, but maltodextrin isn't fermentable. It's more a of a mouthfeel thing, and it isn't sweet. You could just add the same mass of brewer's sugar that you have, but the ABV probably won't be the same.

 
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