Information regarding different sugars and mash temps

[dietz31684]

I was confused about some stuff and really though that this post from Yooper was worth reposting, great explanation...I had a "light bulb" moment when I read it!

Here is the link as well if anyone wants to read it all:

https://www.homebrewtalk.com/f14/understanding-dextrin-lactose-crystal-malt-mash-temp-205328/

OP: Just to clarify then mashing higher and/or the addition of other sugars will make for sweeter beers? Thanks

Yooper: Yes, and no.

Mashing at a higher temperature creates more long-chained sugars, which are less fermentable by brewers yeast. That translate to a fuller mouthfeel, and more body, and a bit of sweetness in the finish due to a higher FG.

Adding sugars may or may not cause a "sweeter beer", because some sugars are 100% fermentable while some sugars (like lactose) are not fermentable by brewers yeast. So, adding honey and/or sucrose will cause a drier beer, as it will ferment out 100%, leaving no residual sweetness behind. But adding lactose will cause a sweeter beer as it is not fermentable.

Does that make sense? All "sugars" are not created equal. Simple sugars, like honey and sugar, and those created by mashing at a lower temp mash, will be more fermentable. Long-chained sugars from mashing at a higher temperature will be less fermentable, while milk sugar (lactose) isn't fermentable. So that changes the finish, the body, the sweetness level, and the FG of the beer.

 

[unionrdr]

Good info to clear things up. The stickies have a lot of good info.

 

[Homercidal]

Some sugars will ferment out completely, but will still have flavors in them that don't 100% go away. Brown sugar and molasses are common sugars that lend flavor. Brown Sugar (how come ya taste so good?) has a little flavor and a lot of fermentables, while molasses has a ton of flavor and much less fermentability.

Randy Mosher once gave a seminar at a homebrew function I attended and he brought along a lot of unusual ingredients to taste. He had several corianders from all over the world and several sugars from all over the world. There is a lot of stuff that you could probably find online form all over that would lend a unique flavor to a beer.

These are in addition to the sugars Yooper mentioned that come from the malt and mashing process.