What does brown sugar do?

[kevinb]

What does brown sugar in a recipe do to beer? I am sure that a good part of it is fermentable, but what other affects does it have? I have seen a few Amber ale kits with brown sugar in them.

 

[Moose1231]

It is a fermendable, so it will dry your beer (raising the alcohol without adding body to the beer). It will also add a little molasse taste to your beer.

 

[unionrdr]

I gives a little bit of color & dark sweetness to the beer. I like demerara sugar,since the flavor is like light brown sugar laced with honey.

 

[kevinb]

I gives a little bit of color & dark sweetness to the beer. I like demerara sugar,since the flavor is like light brown sugar laced with honey.

Thanks for the idea. I just google'ed it. I think I might try to substitute demerara sugar for the brown sugar.

 

[unionrdr]

Demerara sugar is the name given to raw cane sugar. You'll find it in the baking needs isle of the grocery store.

 

[rynoryan]

I just bottled an imperial IPA last night that used 1 cup of light brown sugar at flame out. Of course I taste tested some while bottling. It had an alcohol burn to it. Is this common with brown sugar? It's my first time using it and first time experiencing this taste.

 

[zachattack]

I just bottled an imperial IPA last night that used 1 cup of light brown sugar at flame out. Of course I taste tested some while bottling. It had an alcohol burn to it. Is this common with brown sugar? It's my first time using it and first time experiencing this taste.

1 cup isn't very much at all. No, sugar will not generally lead to an alcohol burn. Chances are this is due to the temperature being too high during fermentation.

What strain of yeast did you use and what temperature did the beer ferment at? It can be tough to maintain appropriate temperatures this time of year without something like a swamp cooler or dedicated fermentation chamber, but most ale yeasts are happy in the mid to upper 60s. And since fermentation generates heat (over 5 degrees isn't unheard of), that means you should have them someplace cooler than that during active fermentation. A 60-65 degree room is ideal. The "burn" is fusel alcohols that are produced at higher temperatures. It's a lot easier for the temperature to get out of your control with a stronger beer like an imperial IPA.

 

[FlapjackAM]

I just bottled an imperial IPA last night that used 1 cup of light brown sugar at flame out. Of course I taste tested some while bottling. It had an alcohol burn to it. Is this common with brown sugar? It's my first time using it and first time experiencing this taste.

With my first few batches I got it in my head that I would add brown sugar to everything because it upped the ABV a little, and based on my experience and advice I got here its best to leave it out unless its part of the recipe. Just adding it in can add off flavors like you described, it did for me on several batches. It was more of a dry or bitter taste, but I think it upset the chemistry of the recipe a bit.

 

[rynoryan]

1 cup isn't very much at all. No, sugar will not generally lead to an alcohol burn. Chances are this is due to the temperature being too high during fermentation.

What strain of yeast did you use and what temperature did the beer ferment at? It can be tough to maintain appropriate temperatures this time of year without something like a swamp cooler or dedicated fermentation chamber, but most ale yeasts are happy in the mid to upper 60s. And since fermentation generates heat (over 5 degrees isn't unheard of), that means you should have them someplace cooler than that during active fermentation. A 60-65 degree room is ideal. The "burn" is fusel alcohols that are produced at higher temperatures. It's a lot easier for the temperature to get out of your control with a stronger beer like an imperial IPA.

I actually did use a swamp cooler with a temp strip on side of bucket. It stayed between 66-68 the whole time. I used the smack pack American ale yeast. If what your saying is correct that temp inside the bucket could have been up 75 almost. So I could see that as a possibility, thanks. Will the fusels go away after a good bottle conditioning? Sorry guys not intending to hijack this thread.

 

[zachattack]

Nah, if the temp strip said it was 66-68 that means the beer should have been at the correct temperature. So I don't know! I think fusels can mellow out a bit but don't entirely age out. At any rate, see how it tastes in a few weeks once it's carbed up, it's usually not best to worry about a beer until it's had a while in the bottle.