Brown sugar flavors

[SteveHeff]

I made an oatmeal chocolate stout.

9# maris otter
1# quick oats
10 oz pale chocolate malt
4 oz roasted barley
4 oz chocolate malt

My gravity, for a 5 gallon batch ended up around 1.054. Since I was shooting for something around 1.062, I added 1# of a brown sugar syrup I made to my fermentation vessel the morning after I pitched the yeast.

Does anybody know what, if any, flavors I could expect from the brown sugar? Or would the roasted barley and other specialty malts do the talking?

 

[Weezy]

Toffee. And dark brown sugar is like roasted toffee.

It should blend just fine in that beer.

 

[SteveHeff]

I think I can live with that. Thank you.

 

[porterpounder]

Fermented molasses of any significant concentration almost always tastes like soy sauce to me. Thus many brown sugar beers that overdo it have that flavor.

 

[Weezy]

Soy sauce is the most common off-flavor from oxidation in brown/dark beers.

 

[SteveHeff]

I'm not worried about oxidation. My technique is good enough to the point where this is not an issue. But the real test will be in another 7 days when I crack a bottle open.