Homebrewtalk Recipe Database

I don't see any extra sugar adding in the most of recipes.

Is it unneccesary to write sugar or don't they use extra sugar?

 

Which sugar are you referring to? Priming sugar to bottle or carbonate, or sugar adding during boil or fermentation to increase ABV and dry out the beer? If a recipe calls for it then its there. Most recipes do not call for sugar additions. They get their primary substance from either extract or malted grain. Or both. I only add sugar if a recipe calls for it and a lot of Belgian brews for example, do. It depends on what you're brewing.

beerloaf

 

Most here don't use Sugar to simply boost ABV. We do it with more grain or extract to keep good flavor. Most people here are not brewing simply to get blasted. If you're referring to sugar for bottling, then it's not mentioned because it's not part of the recipe. It's part of the packaging/serving process.

 

I mean adding sugar at the boil time.

If we make 5 gallon batch and we use ordinary 2 row 10 lbs malt.

How much ABV can we reach maximum?
I know it depends the malt but If I could reach 5% without using sugar I don't prefer to add extra sugar.


Furthermore in Istanbul I can find only 2 row nameless malt I never know if it is caramel malt, german malt. It's named only malt.

- What is this Mr. grain seller?
- It's malt.
- I want to know more. What kind of malt?
- Just malt.

So in any case I couldn't follow the recipes of this site. I just wanted to know adding more sugar is unnecessary or not.

 

adding more sugar dries out the beer to boost ABV. Not necessary and the actual ABV varies with the reciepe. I know that some are under 5%, some are over 5%, without the addition of the sugar.