IPAs and Sugars

[rodwha]

I know there are many who like to use sugars in their IPAs. I’m curious as to why it’s preferred in some versions, which sugar(s) you prefer, and what percentage you like to use.

I’ve been using a little bit of cane sugar. It’s usually a somewhat minor amount around 2-4%. But I’m not so sure there’s much of an impact. My FG might be slightly lower so I’ve increased the ABV slightly, but I’m not so sure that I’m getting a thin body, which is what I understand people are after.

I’ve been using cane sugar because it’s readily available and doesn’t count towards my limited hobby funding that encompasses more than just brewing. I quit using corn sugar for priming as well.

Do you feel it also makes it less malty giving the hops a higher platform?

I’ve been a bit curious about trying honey in conjunction with honey malt. Anyone else try this?

 

[Jag75]

I use corn sugar in my NEIPA but I dont use sugar in west coast IPA . My NEIPA was a big beer 9% so that why . As for body if you want thinner go less grain . I tried an Irish Red and it was thin bodied . I asked the #'s of the grain bill. Let's just say if I'd have scaled mine up to 30 gallons I would have used almost 70#'s. He only used 31 #'s.

 

[anotherbeerplease]

I have added sugar to some of my beers. I think it only lowers body/"drys it out" if it is used to replace other ingredients. In other words, a formerly 6% beer is remade with sugar, it is still 6% avb but a percentage of the malts have been substituted with sugar. I think that is an important distinction because many youtube vids/beer recipes that I have seen have called for sugar to "dry it out", as though adding sugar to an already established recipe will dry out the beer.

I do think a thinner beer would better showcase the hops, particularly in the aroma. I am thinking a bubbly, brut style IPA as an extreme example. However I think you need to be careful with the bitterness in the taste because it can be a delicate balance. Maybe lots of late hop additions with low IBUs and a thin body would be the best way to go.

Another nice way to thin out a beer is to add minute rice directly to the mash. I used about 20% rice in a Munich Helles recipe last year and it turned out great

I have tried honey too. Just FYI the honey flavor disappears very rapidly. If added during the hot side you will almost certainly lose all of the flavor. If I were to use honey again, I would add large amounts directly to the fermenter after primary fermentation has finished, and I would do nothing to sanitize the honey before adding.

 

[Jag75]

Minute rice ???

 

[anotherbeerplease]

Yup, pre gelatinized and no need for cereal mash. Just dump it straight into the mash tun. I admit I don't have the best palate but to me the beer tasted great. It's another great way to thin the body if you want an alternative to sugar.

 

[Calder]

Why does anyone want to thin out a beer. Mash lower to get a lower FG.

Yes some beers require sugar to get to style, such as Belgians and Saisons, but they are dry per style, and rely on the yeast to provide the flavor.

Sugar does dry out a beer. Substituting sugar for malt will result in a lower FG, also adding sugar on top of the recipe will also result in a lower FG.

I don't make any all-extract beers, but from everything I have read, it seems that extract tends to ferment less than some all-grain recipes. Adding sugar to some extract recipes (such as IPAs) maybe appropriate to get a nice dry beer.

 

[rhys333]

I know there are many who like to use sugars in their IPAs. I’m curious as to why it’s preferred in some versions, which sugar(s) you prefer, and what percentage you like to use.

I’ve been using a little bit of cane sugar. It’s usually a somewhat minor amount around 2-4%. But I’m not so sure there’s much of an impact. My FG might be slightly lower so I’ve increased the ABV slightly, but I’m not so sure that I’m getting a thin body, which is what I understand people are after.

I’ve been using cane sugar because it’s readily available and doesn’t count towards my limited hobby funding that encompasses more than just brewing. I quit using corn sugar for priming as well.

Do you feel it also makes it less malty giving the hops a higher platform?

I’ve been a bit curious about trying honey in conjunction with honey malt. Anyone else try this?

If it's to get a lighter body then I might substitute cane sugar for a portion of base malt. If I want to use sugar for flavor, then darker invert sugars, again made from cane.

As for honey, I have made honey wheats with 2-3% honey malt plus 10% or so wildflower honey that have a nice honey character. Importantly though, the honey is added straight from the jar to the primary fermentor after the malt sugars have fermented. I'm planning a honey porter that will include a pound or buckwheat honey added the same way.