What will be the effect of adding this much table sugar to the recipe? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > What will be the effect of adding this much table sugar to the recipe?

Reply
 
Thread Tools
Old 10-13-2008, 10:16 PM   #1
velorider
Recipes 
 
Sep 2007
Posts: 14


I just brewed a double IPA recipe with 12lbs. of LME and 1 lb. steeping grains. Last time I brewed this recipe, I didn't quite get the attenuation I wanted so on impulse, I added 1 cup of table sugar. Can someone tell me how much this will affect the final product in terms of taste and attenuation? Thanks.



 
Reply With Quote
Old 10-13-2008, 10:27 PM   #2
scinerd3000
Recipes 
 
Mar 2008
Milton, De
Posts: 2,127
Liked 11 Times on 11 Posts


higher alcohol....hopefully you boiled it to sanatize but either way hopefully your fine. You added about 10 pts of gravity according to promash. Also thats a sh*tload of LME....what was your starting gravity?


__________________
On Hiatus: Brewing at work....

 
Reply With Quote
Old 10-13-2008, 10:41 PM   #3
velorider
Recipes 
 
Sep 2007
Posts: 14

Starting gravity was about 1.092

 
Reply With Quote
Old 10-13-2008, 10:44 PM   #4
carnevoodoo
Recipes 
 
May 2007
San Diego, CA
Posts: 4,276
Liked 17 Times on 16 Posts


Quote:
Originally Posted by velorider View Post
I just brewed a double IPA recipe with 12lbs. of LME and 1 lb. steeping grains. Last time I brewed this recipe, I didn't quite get the attenuation I wanted so on impulse, I added 1 cup of table sugar. Can someone tell me how much this will affect the final product in terms of taste and attenuation? Thanks.
One cup of sugar in 12 pounds won't likely do a ton. I'm thinking that it'll likely all ferment out, and you just added some potential alcohol.

What yeast are you using? Which did you use before? Are you making starters or pitching proper amounts of yeast?

 
Reply With Quote
Old 10-13-2008, 10:47 PM   #5
bearkluttz
Recipes 
 
Jul 2008
Franklinton, NC
Posts: 275
Liked 1 Times on 1 Posts


what size batch was this?
__________________
"You can't drink all day if you don't start in the morning!" FC1(SW) Ruben Serrato


Primary: Polar Bear Pale Ale
Secondary: Red Haired Black Bear Stout
Apfelwein Carboy:
Apple/White Cranberry Hybrid
Bottled: EdWorts Apfelwein;RPA Red Panda Ale; Kodiak Brown

 
Reply With Quote
Old 10-13-2008, 10:51 PM   #6
eddie
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Aug 2007
Hermon, Maine
Posts: 1,076
Liked 3 Times on 3 Posts


Did you try rousing the yeast and what temp are you fermenting at?

 
Reply With Quote
Old 10-13-2008, 10:56 PM   #7
velorider
Recipes 
 
Sep 2007
Posts: 14

It's a 5 gallon batch. I pitched a 2l starter of Wyeast 1056 in the low 60's and added a packet of rehydrated US-05. Will that amount of sugar have a significant impact on the flavor?

 
Reply With Quote
Old 10-14-2008, 02:11 AM   #8
scinerd3000
Recipes 
 
Mar 2008
Milton, De
Posts: 2,127
Liked 11 Times on 11 Posts


Quote:
Originally Posted by velorider View Post
It's a 5 gallon batch. I pitched a 2l starter of Wyeast 1056 in the low 60's and added a packet of rehydrated US-05. Will that amount of sugar have a significant impact on the flavor?
no your just going to get more alcohol. When you use tabel sugar they can have a tendancy to leave behind off flavors and alcohol "heat"
__________________
On Hiatus: Brewing at work....

 
Reply With Quote
Old 10-14-2008, 02:17 AM   #9
Stratotankard
HBT_LIFETIMESUPPORTER.png
 
Stratotankard's Avatar
Recipes 
 
Dec 2007
Little Rock, AR
Posts: 649
Liked 7 Times on 2 Posts


I've had table sugar add a "cidery" taste to one of my brews, but I had half as much LME in my recipe. You should be fine, the beer may be slightly thinner bodied than it would have been, but probably not noticeable.
__________________
---------------------------------------------
Primary: Little Rocktoberfest Alt
Secondary:
Bottled: Red ESB
Drinking: Ginger Kombucha
On deck: Rye Kvass experimental brew, Apple Cider Vinegar

 
Reply With Quote
Old 10-14-2008, 04:10 AM   #10
TeleTwanger
Recipes 
 
Sep 2008
Posts: 693
Liked 6 Times on 6 Posts


It will be fine...Next time try something like this instead of table sugar:
Clear Belgian Candi Syrup - 16 oz. :: Midwest Supplies Homebrewing and Winemaking Supplies


__________________
__________________________________________________
Primary: empty
Secondary: DogFish 60 Clone
Up next: The Bestist Bitter
Bottled: Blackout IPA


"Ooo Pretzels and Bier!"-Heidi Klum

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
question about adding sugar to a recipe? zodiak3000 Beginners Beer Brewing Forum 10 10-21-2009 04:55 PM
Plain table sugar+corn sugar for priming? HOOTER General Techniques 6 04-17-2009 10:21 PM
Clear candy sugar vs table sugar (sucrose) for Belgian miatawnt2b Recipes/Ingredients 3 10-29-2008 01:45 PM
adding table sugar Stew!Brew! Cider Forum 5 04-24-2008 10:48 PM
Experience with substituting table sugar for candi sugar cweston Recipes/Ingredients 13 02-10-2006 11:21 PM


Forum Jump