Sugars

[CemeteryCellarsBC]

Thinking about adding brown sugar, molasses, or maple syrup to an extract brown ale kit.

Thoughts on when and how much?

Thanks!

 

[royal1911]

Check out the book Extreme Brewing by Sam from dogfish head. He has a recipe with molasses, maple syrup in a brown ale. I haven't tried it but may one day. I think he used 8 oz of molasses.

 

[erikpete18]

Any of the three would work. They'll increase the ABV some, but since they'll ferment almost completely out, they'll also dry the beer out (although this could be good if your extract beers tend to finish a little high). Not sure whether the flavor from the sugars would be enough to taste in a brown ale, but certainly something to try out. Does the recipe have any sugar in it to begin with? If it does, I'd be worried about adding any more and getting cidery flavors. You could always substitute the included sugar with your darker sugar though. I'd maybe add an additional 10% of the gravity in sugar form (on top of the extract in the recipe). That should be enough to up the ABV, dry the beer out a little, and hopefully lend some flavor, but not enough where you'll have to start worrying about off flavors from the sugar.

 

[CemeteryCellarsBC]

No sugars in the original. Any thoughts on how much to add and when during the process?

 

[erikpete18]

Not knowing what the original recipe is, I'd say start with 1lb of whatever sugar you choose (that should be around 10%). If you decide to go with maple syrup, I'd get the real stuff, not the maple-flavored corn syrup in the pancake bottles. Otherwise both brown sugar and molasses will work as well, but if I had to guess I'd think that molasses would lend more flavor than brown sugar, unless you can find some good dark brown sugar. It kinda depends on which way you want to go with the recipe, but I don't think any of the options are bad.

If you're making yeast starters and have a decent method of ferm temp control, then I'd suggest just adding the sugar to the boil like extract. Similar to extract you'll want to make sure they get stirred in well so they don't scorch on the bottom. If the recipe was higher in gravity, or you tend to ferment towards the warmer end, you could consider adding the sugar after a few days of fermentation by boiling it with some water to sterlize and then after cooling adding it to the fermenter. I think from the sound of your recipe you'd be fine with adding it when you add your extract though.

 

[aiptasia]

Brown Shugga' by clone uses about 1/2 lb. of dark brown sugar near the end of the boil. Remove your boil kettle from heat and stir the sugars in slowly and thoroughly to prevent any carmelization down at the bottom of the kettle. I'd add it at about 15 on the boil clock.

 

[CemeteryCellarsBC]

Perfect. Maple syrup was my number one and since I live in western ny getting the real stuff is very easy. I will add to the boil. Do you think some where in the middle, say 30 min, or towards the beginning or end?