VV_Wildcatfan
Active Member
Looking to increase ABV of Midwest's Lawnmower de Saison. What would be the best way to go about this? Could I simply add corn sugar?
Sugar does NOT lead to cidery flavours. Many beers use 20+% of cane sugar in their recipes & they don't taste cidery. That is a myth that needs to stop being perpetuated. Fermentation issues, or even the beer just being young, are the main causes of that.
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Looking to increase ABV of Midwest's Lawnmower de Saison. What would be the best way to go about this?
Can you list an example of a style that calls for 20+% of cane sugar? I have seen corn sugar that high in an American Cream Ale where you want that corn sweetness in the background. But I have not seen a style call out that much cane sugar such as what you stated. I imagine it will be quite dry.
Many strong Belgian styles call for that much sugar. Corn sugar is dextrose and cane sugar is sucrose - both are highly fermentable and neither one will lend actual sweetness to the finished product. See Jamil's Tripel and Golden strong recipes from BCS that call for 19% and 26% cane sugar respectively, or Stan Hieronymous' book Brew Like a Monk where he notes that even many Belgian brewers now just use sucrose . I've used them both in recipes calling for up to 20% and see no difference in taste or attenuation of the finished product.
Many strong Belgian styles call for that much sugar. Corn sugar is dextrose and cane sugar is sucrose - both are highly fermentable and neither one will lend actual sweetness to the finished product. See Jamil's Tripel and Golden strong recipes from BCS that call for 19% and 26% cane sugar respectively, or Stan Hieronymus' book Brew Like a Monk where he notes that even many Belgian brewers now just use sucrose . I've used them both in recipes calling for up to 20% and see no difference in taste or attenuation of the finished product.
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