Max Brown Sugar Ratio

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wgentzel

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First off, I'm brewing in South Korea and I am a little limited as far as ingredients go. Anyway, I am making a belgian strong ale tomorrow. I want to use brown sugar for a bit of flavor, but mostly to raise the ABV.

I understand that if you use too much it could give wine-like qualities. I am not sure if I should be as concerned since I am make it quite hoppy with Amarillo and Simcoe hops, adapted from Stone's Vertical Epic 8.8.08.

Anyway, what's the max ratio some of you would suggest without risking grossness?

I was hoping I could pull off maybe 5:1 malt to brown sugar?
 

Oldsock

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20% sugar by extract (not weight) as high as I have gone, but apparently some Belgian breweries use up to 30% sugar. That said I'm not sure I would want that much brown sugar in a hoppy/pale Belgian beer.
 

wrestler63

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I wanted to make a strong brown ale and used Mike McDoles " Janets Brown " recipe and added 1# light Brown sugar and 1# dark brown sugar. I increased the wheat slightly and bittering hop by 1/2 oz. and it was killer.:mug:
 
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