Increase OG using sucrose?

[dnr]

So I am on my second Brew ever.
I am working without a kit and wanted to test a SMASH just using what I have learned about ABV, IBU and general cook.

I used 6lb Pilsen LME for a (finished at) 5.5 gallon brew. I had a boil over because I stirred so that was a learning lesson, but I figured I would add about 1 cup of sucrose to supplement lost fermentables. I ended up at ~1.040 but would rather be around 1.045-1.050.

I've read articles explaining how to figure your point difference and how to add DME, but it's hard to understand as a second timer.
I have another 6lb of LME and different types of sugar (brown, table, coconut) do I guess I'm looking for an idea. 1 lb boiled into 2 cups water and dumped into my 5.5 gallons was probably what I planned on doing.

Ideas?

 

[SundayBrewer]

I would just microwave another pound of lme to about 150 deg and add at high krausen or boil it with some water.

 

[doug293cz]

You can add sucrose (or any sugar) to increase the OG of your wort. Plain sugar is more fermentable vs. extract so will cause the FG to be a little lower and the beer to be a little drier than if you add extract.

To figure out how much added sugar will raise your OG, you can use the gravity point system. Your original wort @ 1.040 OG has 40 gravity points per gal, or a total of 5.5 * 40 = 220 pts. Sugar adds 46 pts per lb, so 1 lb will add 46 pts to your wort, for a total of 266 pts. the two cups of water are 1/8 (0.125) of a gal, so your wort volume will increase to about 5.7 (also adding 0.075 gal for the sugar volume.) Thus your new pts/gal would be 266 / 5.7 = 46.7 for an OG of 1.046 - 1.047.

Brew on

 

[dnr]

You can add sucrose (or any sugar) to increase the OG of your wort. Plain sugar is more fermentable vs. extract so will cause the FG to be a little lower and the beer to be a little drier than if you add extract.

To figure out how much added sugar will raise your OG, you can use the gravity point system. Your original wort @ 1.040 OG has 40 gravity points per gal, or a total of 5.5 * 40 = 220 pts. Sugar adds 46 pts per lb, so 1 lb will add 46 pts to your wort, for a total of 266 pts. the two cups of water are 1/8 (0.125) of a gal, so your wort volume will increase to about 5.7 (also adding 0.075 gal for the sugar volume.) Thus your new pts/gal would be 266 / 5.7 = 46.7 for an OG of 1.046 - 1.047.

Brew on

Holy expletive, bruv!

I get the math part, but the moving process were just too much to get for what I am doing as a newbie.
That's how I came to my proportions of sugar to water for my Brew. But I was never good at showing the work in math class.
Right answers, no understanding of how I got there.

 

[dnr]

So by that math, adding 1.5lbs sucrose to 2cupd water, boil quickly, add to wort...
I'm looking at ~1.051?

Thanks again, fam.

 

[doug293cz]

So by that math, adding 1.5lbs sucrose to 2cupd water, boil quickly, add to wort...
I'm looking at ~1.051?

Thanks again, fam.

1.5 lbs will add 69 gravity points, so your total gravity points are 289. The extra 1/2 lb of sugar will only add about 0.04 gal of volume, which is below the measurement accuracy of the total volume, so let's ignore it. That gives you 289 pts in 5.7 gal = 50.7, or about 1.051 SG

Brew on