Corn Syrup instead of Rice Syrup? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Extract Brewing > Corn Syrup instead of Rice Syrup?

Reply
 
Thread Tools
Old 11-05-2008, 12:32 PM   #1
Pinck
Recipes 
 
Oct 2008
Aylmer, QC, Canada
Posts: 37


Hello,

Due to limited availability of Rice Syrup where I am, I'm tempted to attempt the St. Lou Honey Lager substituting corn syrup instead of rice syrup.

If I keep a watch on my OG as I do this, can anyone see any concerns of this batch going completely south on me?

Cheers.

 
Reply With Quote
Old 11-05-2008, 12:57 PM   #2
sterling214
Recipes 
 
Jul 2008
Waterford, MI
Posts: 168

No, I wouldn't substitute corn syrup for rice syrup. Corn syrup usually contains additives like vanilla and salt.

From Alternative Brewing Sugars

Rice syrup: Instead of being made from malted barley, rice syrup is made from malted rice. The resulting syrup has a high concentration of glucose, with smaller amounts of maltose and fructose. Unlike malt, rice has very little inherent flavor, and a beer heavy in rice syrup will have a lighter color and a lighter, crisper flavor. Most of the commercial American pilsners such as Budweiser use a significant quantity of rice syrup to brew their beer.

Corn sugar: Dextrose: Probably the most common of the sugars we'll be discussing, corn sugar is made up almost entirely of glucose/dextrose. It will ferment completely, contributing more alcohol content than a similar amount of malt extract, and will lighten the body and flavor of the brew. Corn sugar will also ferment very rapidly, and will thus shorten the time your beer will need to spend fermenting. The most common use of corn sugar is as a priming sugar during the bottling process.

Edit: just realized I put the corn sugar part of that link into my post, it actually has no corn syrup part there.


 
Reply With Quote
Old 11-05-2008, 11:26 PM   #3
malkore
 
malkore's Avatar
Recipes 
 
Jun 2007
Nebraska
Posts: 6,922
Liked 37 Times on 35 Posts


agreed. corn syrup is not a substitute for rice syrup.
__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

 
Reply With Quote
Old 11-05-2008, 11:40 PM   #4
Pinck
Recipes 
 
Oct 2008
Aylmer, QC, Canada
Posts: 37

Well darn.

Thanks for the link though. Definitely a good summary page of the different sugars.

 
Reply With Quote
Old 11-06-2008, 01:11 AM   #5
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


A mix of 80% dextrose and 20% honey will be relatively close. Not exactly the same, but close.

Many Asian markets carry rice syrup.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sorghum Syrup v Brown Rice Syrup Lcasanova Gluten Free Brewing 19 04-29-2014 05:08 PM
Rice syrup solids seume Recipes/Ingredients 1 01-24-2010 09:48 PM
Corn Syrup Vs Rice Shamrock28 Recipes/Ingredients 17 06-15-2009 08:17 PM
Corn Sugar -vs- Rice Syrup Solids Cpt_Kirks Recipes/Ingredients 2 03-13-2009 03:51 PM
rice syrup timm Beginners Beer Brewing Forum 6 11-23-2006 02:21 PM


Forum Jump