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.
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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