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Old 11-26-2010, 09:12 PM   #1
graduate
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Can you add an unfermentable sugar like lactose to an IPA to add sweetness? I've got the beer bitter like I want and the malt is coming through but would like to sweeten it just slightly. Any ideas? Thanks

 
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Old 11-27-2010, 12:06 AM   #2

That would be unusual, but maybe it would be a good experiment.

The more usual methods would be to adjust your mash temperature and/or adjust your recipe to include more crystal or caramel malts.

 
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Old 11-27-2010, 01:13 AM   #3
Calder
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Boil up a 1/4 lb of Maltodextrin and add that to the beer. Should add 2 points to the gravity of a 5 gallon batch. Maltodextrin is an unfermentable sugar from malted barley.

 
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Old 11-27-2010, 01:45 AM   #4
BigEd
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Quote:
Originally Posted by Calder View Post
Boil up a 1/4 lb of Maltodextrin and add that to the beer. Should add 2 points to the gravity of a 5 gallon batch. Maltodextrin is an unfermentable sugar from malted barley.
Maltodextrin is usually produced from corn AFAIK and it doesn't add actual sweetness rather it enhances body and mouthfeel.

RE graduate's original question I would argue against adding sweetness and consider adding more malt flavor to your beer to balance the high bitterness. Posting your recipe might help in getting more detailed suggestions.

 
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Old 11-27-2010, 09:27 PM   #5
graduate
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10.5 lb 2row
2 lb crystal 40
1 lb carapils
1/2 lb honey malt
1.5 oz chinook @ 60 min
1 oz centennial @ 20 min
1 oz simcoe @ 15 min
1 oz simcoe @ 10 min
1 oz simcoe @ 5 min
safale s05
4.5 gal of strike water and mash for 1 hour @ 152'
Boiled 1 hr wit hop additions. 10 days in the primary at 68'.
Kegged with 1/2 oz of amarillos and 1/2 oz simcoes.

First batch of the winter and of course it hasn't aged a week. Not sure it will make its second week. That could be the entire issue. It will be gone.
I welcome any input on the recipe.

 
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Old 11-27-2010, 10:34 PM   #7
smiths9312
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Jun 2009
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Quote:
Originally Posted by Pappers View Post
That would be unusual, but maybe it would be a good experiment.

The more usual methods would be to adjust your mash temperature and/or adjust your recipe to include more crystal or caramel malts.
This gets my vote as well.

Also, I wonder if it is too bitter or too green?

In theory you could add some Splenda to make it sweeter...takes all kinds I guess, but I've never done it that way with a beer before.

 
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Old 11-27-2010, 11:10 PM   #8
northernlad
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You dirty beer molester.
Your beer is not where you want it because its not done. Every week the hop flavor changes until it gets where its going. Go buy some commercial beer and come back to your beer in 3 weeks.

 
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Old 11-27-2010, 11:28 PM   #9
PT Ray
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Quote:
Originally Posted by Calder View Post
Boil up a 1/4 lb of Maltodextrin and add that to the beer. Should add 2 points to the gravity of a 5 gallon batch. Maltodextrin is an unfermentable sugar from malted barley.
I was thinking of Splenda which is maltodextrin and sucralose. I've been wondering if it has any value in brewing. Can't be too wonderful if you don't hear of anyone using it.

 
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Old 11-28-2010, 06:30 AM   #10
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Quote:
Originally Posted by northernlad View Post
You dirty beer molester.
Your beer is not where you want it because its not done. Every week the hop flavor changes until it gets where its going. Go buy some commercial beer and come back to your beer in 3 weeks.
This. I actually had the opposite situation where my IIPA was almost like birthday cake level sweet, but it died down over a month or so & turned out to be the best brew I've done. Age it up & you'll see how much of a difference it makes.
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