I have read that a lot of DIPAs use corn sugar, but with so many ferment able sugars in the grain bill, what is the purpose for me to add the corn sugar?
I use a pound of crystal in my 1.060 IPA. If I mash at 148 F it finishes 1.005-1.007, if I mash at 152 F it finishes around 1.010-1.012. I like it more at 1.010 seems more balanced. If you mash low for longer I don't think 2#'s of crystal is out of line.
Definitely not cheating. Many commercial breweries use a percentage of simple sugar to achieve the right finish/mouthfeel, especially with higher gravity beers. There are several Belgian styles where sugar is part of standard profile.
tagz said:Definitely not cheating. Many commercial breweries use a percentage of simple sugar to achieve the right finish/mouthfeel, especially with higher gravity beers. There are several Belgian styles where sugar is part of standard profile.
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