sugar in ipa

[solo103]

I have seen that some people are adding some sugar to the boil to give their ipa that nice dry finish thst you find in ipa's so I was wondering what type of sugar and when to add . I have seen their adding about 5- 10% of the grain bill and was wondering if that seems about right. Have a good recipe I came up with that has turned out well just looking to take it to the next level.
Cheers

 

[Malticulous]

Corn sugar is prefered but table sugar works too. I've only seen it in double IPAs.

 

[RM-MN]

Hmm... I brewed an APA all grain and it finished out at 1.006. Should I have added sugar?

 

[Malticulous]

Sounds like you should have added malto dextrin.

 

[passedpawn]

Sounds like you should have added malto dextrin.

Funny.

Anyhoo, I'd say an IPA under OG=1.070 shouldn't get any sugar, but over would benefit. You want an IPA to finish under FG=1.015.

 

[Malticulous]

Most of mine are 1.070, 5% crystal, mashed at 150 for an hour and finish at 1.013. No sugar.

 

[solo103]

I have seen that some people are using sugar in their ipa . I heard it gives it that dry finish that a ipa has. Any idea on what kind of sugar,when to add and how much . Thanks

 

[unionrdr]

If you want to use sugar,use dextrose. You don't want any residual sweetness in an IPA. And I wouldn't use more than 500g myself,& use your regular recipe. Just add the sugar on top of everything else.

 

[mabrungard]

Don't worry about dextrose. Any sugar with a high percentage of sucrose, dextrose, or glucose will be very fermentable and will improve the perception of dryness in the finish. A good double IPA uses that technique to avoid a too sweet or thick perception in those beers.

 

[Calder]

I use regular table sugar. No issues. I like my IPAs to come in 1.010 or lower. I use around 7 to 10%. I would not go above 10%.