Alcohol content

[AirBronto]

Is using rice not about the same as just using sugar. All you get from it is fermentation sugar. That is why they use it, to lighten the body. And yes you are right they are very talented at making very sub par beer.

 

[remilard]

Rochefort uses corn too. Double crappy. Chimay uses sugar and "wheat starch" whatever that is. C to the RAPPY.

Michelobe on the other hand is an all malt beer and I'm sure we can come together to praise it's greatness.

 

[carnevoodoo]

The last page of this thread has convinced me not to drink Pliny anymore. I will stick with Michelob. Thank you for your insight.

 

[metaltim]

http://www.austinhomebrew.com/product_info.php?products_id=10137

"The BrewVint Alcohol Boost is 55% maltose and 45% glucose. This dry sugar adjunct will boost the alcohol content without changing the taste, color, or aroma of the beer. One 14 oz bag will boost the beer 1% ABV.
Usage: Add during boil with rest of sugars and adjuncts."

I've used this on almost every brew.. beers always come out great. My last brew was a tripel IPA, and it had 2 lb Corn Sugar to add to boil.. i just did that one, hadn't tasted it yet. It was about 1.09 O.G.

 

[Laughing_Gnome_Invisible]

I look to the respected brewers in this forum for guidance in ingredients. I don't believe I have ever read a post from someone whose talents I respect that said "That recipe needs more rice"

 

[carnevoodoo]

I look to the respected brewers in this forum for guidance in ingredients. I don't believe I have ever read a post from someone whose talents I respect that said "That recipe needs more rice"

Because people here aren't making a ton of American light lagers. It has a place, but is a whole lot less common in home brewing. Just because people on here don't do it doesn't make it wrong. There's enough iffy advice on this board to know that this is not the end all be all of knowledge.

 

[jjones17]

IBU's may go down due to dilution, but not sure... or maybe sugars decrease hops utilization. Someone may have to chime in on that one... But as for adding sugar, its best to use something like turbinado sugar in the boil, from what I've read. I'm planning on giving it a try soon. It tends to lend the right kinds of flavors to the beer wort. The corn sugar works, but I don't know much about it. I've used for bottling and for apfelwine w/ great success, but... not w/ beer.

Anyone else w/ input?

I like what you have said here. Just one thing, Turbinado? I wonder why that would be considered good... especially since it has a distinctive taste. Unless you are GOING for the taste of Turbinado sugar, I would definately NOT use that sugar as an ABV adjunct as it would impart flavours/colours that I may not want. Just my 2 cents though

 

[ajwillys]

They get their beer that light by amazing adherence to the process. Call the beer style what you will, AB has some phenomenally gifted brewers. If you want to debate that, look to Mitch Steele from Stone. His formative education in brewing is all from AB.

I consider brewing the combination of art and science. While they definitely have some seriously gifted scientists, I haven't seen anything that would make me think they have gifted brewers. Of course, they are there (Mitch is an example), they just aren't the ones making the decisions. Of course, Bud is not high alcohol or made with sugar, so that is not relevant.

Back on topic, I think we've beat it to death when you would/would not add sugars to your beer. I think most of the brewers here are concerned that your thinking is that increased sugar=increased ABV=increase drunkenness. If that's true, just drink more of it. They call it a 'session beer' cuz you can drink it all night without falling off your stool (at least, not until the end of the night).

However, if you think your beer is too malty, needs a bit of that warming alcohol taste, or something else.. then I say add some sugar. If its the first problem (too malty), I would recommend lowering the extract and raising the sugar (in this case, no more than 1/2 pound) so that the the overall OG remains the same. If you want some more alcohol warming to it, just adding sugar might be the way to go (still not more than 1/2 pound).

Lastly, since you clearly want to try some big beers (who doesn't), I suggest looking into the big styles. Imperial IPA's, barleywines, Imperial stouts (russian and otherwise), scotch ale, etc.... You could even do a mock doppelbock (assuming you don't have the ability to do a lager) that would be delicious kicked up a bit.

 

[jjones17]

Budweiser does not contain sugar, only whole grains.

Pliny the Elder and Rochefort do contain sugar so please direct your anger to those products.

Yeah its Rice they use - Thins it out just as much