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Old 01-14-2008, 02:11 PM   #1
Brentk14
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Aug 2007
Boise, ID
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I have been reading a lot of threads about invert sugar and sugars affect on alcohol content. I already know sugar adds alcohol but by how much. What would be the affect of 1 Ib of Belgian Candi sugar to a 5 gallon batch of beer?Would it be about 2%?

 
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Old 01-14-2008, 02:13 PM   #2
mr x
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May 2007
Mainly Halifax
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Do you have some brewing software? I think you could figure it out fairly easy from that.
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Old 01-14-2008, 02:26 PM   #3
sirsloop
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Jun 2006
South River, NJ
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Figure on about 10 points to the OG per pound per 5 gallon batch. Its highly fermentable sugar too. You can safely figure about 1% ABV per pound...
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Old 01-14-2008, 02:31 PM   #4
Brentk14
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Aug 2007
Boise, ID
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I do have some brewing software at home. I am just piddling around at work trying to figure out useful information that is more fun than work. So it is safe to say around 1% per pound? Thats what i was figuring on just wanted to make sure.

 
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Old 01-14-2008, 02:42 PM   #5
Brentk14
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Aug 2007
Boise, ID
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One more question regarding fermentability. Which has a higher rate of fermentation...Belgian Candi Sugar or Corn Sugar and does one change the taste of the beer more? I have yet to use any type of sugar in brewing my beer, could be traditionalism or just pure lack of being educated on the subject.

 
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Old 01-14-2008, 04:29 PM   #6
srm775
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Aug 2007
IL
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Quote:
Originally Posted by Brentk14
One more question regarding fermentability. Which has a higher rate of fermentation...Belgian Candi Sugar or Corn Sugar and does one change the taste of the beer more? I have yet to use any type of sugar in brewing my beer, could be traditionalism or just pure lack of being educated on the subject.
Corn sugar (dextrose) is 100% fermentable and I believe Belgian Candi Sugar is, if not entirely, nearly 100% fermentable.

And, yes, adding a significant amount of 100% fermentable sugar will change the taste. Obviously, it'll add more alcohol which will change the body and mouthfeel and it'll also make the beer more dry.

 
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Old 01-14-2008, 04:36 PM   #7
sirsloop
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Jun 2006
South River, NJ
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Candi sugar is mostly fermentable... much more so than malts. Its got some flavor to it unlike corn sugar. It'll help bring your FG down which is handy when making big belgians.
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~

 
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