Demera Brown Sugar - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Demera Brown Sugar

Reply
 
Thread Tools
Old 03-15-2011, 03:50 AM   #1
jfr1111
Recipes 
 
Sep 2010
Quebec, Quebec
Posts: 1,633
Liked 67 Times on 58 Posts



I just bought a kilo of Rogers Demera Brown Sugar, thinking it was regular Demera that is used in British beers. I found out after a bit of research that regular demera is actually a bit darker than regular refined, white sugar and coarser. The stuff I bought is darker than even dark brown sugar, very sticky with big yellow crystals sticking out, so it's not the same, at all.

The taste is sweet, with hints of molasses, burnt sugar and maple syrup. Anybody has brewed with this ? I'm pretty sure it's just an even darker brown sugar (more molasses added back in?) with some golden demera added in for the cunchiness.

Just to give you an idea of the color here's the Rogers page with a small picture. It looks like dark muscovado.

I might stick a bit of it in an Oatmeal stout, but could I risk it in bitters or would it be too much ?

 
Reply With Quote
Old 03-15-2011, 01:23 PM   #2
Oldsock
 
Oldsock's Avatar
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,233
Liked 253 Times on 168 Posts


I haven't used it, but I have used plenty of unrefined sugars. I think it could work in a bitter if you aren't worried about sticking too close to the style guidelines, but it would be better in something a bit darker, mild, drown, porter, stout etc...
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Old 03-15-2011, 02:35 PM   #3
ViperMan
Recipes 
 
Feb 2011
Canonsburg, PA
Posts: 300
Liked 25 Times on 21 Posts


Most of your sugars have a pretty high fermentability rate - would any of it even stick around to impart any flavor to the final brew? I realize some of the molasses might - but why not just use molasses?

Still kinda new to this - so feel free to correct me.

 
Reply With Quote
Old 03-15-2011, 03:10 PM   #4
michaeltrego
Recipes 
 
Sep 2009
Amherst, NH
Posts: 393
Liked 20 Times on 17 Posts


I have used Domino's Demerara in an ESB. I melted one pound in a few cups of hot water on the stove, and then added it to the kettle at the beginning of the boil in a 10 gallon batch. The crystals are light golden brown in color, similar in appearance to turbinado sugar. I think it helped to impart a slight unique sweetness to the final brew.

 
Reply With Quote
Old 03-15-2011, 08:43 PM   #5
jfr1111
Recipes 
 
Sep 2010
Quebec, Quebec
Posts: 1,633
Liked 67 Times on 58 Posts


Quote:
Originally Posted by Oldsock View Post
I haven't used it, but I have used plenty of unrefined sugars. I think it could work in a bitter if you aren't worried about sticking too close to the style guidelines, but it would be better in something a bit darker, mild, drown, porter, stout etc...
Thanks Oldsock. I will try using half a pound in the oatmeal stout I will be brewing Friday. I found a source for "sugar in the raw" made from cane sugar syrup which will be more to style in my bitters.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Adding Brown Sugar to an English Brown Ale? DocBob Recipes/Ingredients 7 10-20-2014 02:08 PM
How Do I Calculate MCU/SRM for Brown Sugar (Golden Brown) surferdrew Recipes/Ingredients 1 03-04-2011 07:17 PM
1 lb brown sugar=1 lb DME? Fighting_sin Recipes/Ingredients 2 05-03-2009 03:36 AM
Brown Sugar uwmgdman Recipes/Ingredients 3 07-21-2006 09:40 PM
Using Brown Sugar... joeyuwp Recipes/Ingredients 3 09-14-2005 08:14 PM


Forum Jump