AG #3 - The priming sugar experiment

[DethApostle]

So while my other two batches are conditioning and approaching drinkability I have decided to conduct a bit of a brewing experiment for batch 3.
The plan is to make a fairly low-impact beer to 23l brew length, which should give me roughly 42 (500ml) bottles. These will be primed in batches of 7 bottles each with a different type of sugar; White granulated, Muscavado, Treacle, Maple Syrup, Golden Syrup and Honey.
The idea being to be able to see what differnce each imparts to the beer.

The beer ingredients i'm thinking of is:

3.5kg Lager Malt @ 67C for 60mins
40g Northern Brewer for 90mins
20g Kent Goldings for 15mins
1g Irish Moss for 15mins
According to Brewpal this should be a very light coloured, 3.4% abv beer with c. 41IBU. (thought the batch sizes have got all messed up on my defaults so I don't trust this competely yet!)

I'll try to keep updates here (and on my blog).

Any advice, suggestions, etc will be really appreciated!
Cheers
DA

 

[LeedsBrewer]

well done. I like hearing about different experiments that people do. Let us know how i turns out. :thumb:

 

[mattrickl06]

Cool - yes that would be interesting.

 

[DethApostle]

Brewing took place on 26/01/2013 with a slightly altered recipe:

4kg Lager Malt @ 67C for 60mins
30g Northern Brewer for 90mins
15g Kent Goldings for 15mins
1g Irish Moss for 15mins
15g Kent Goldings at flameout

Now in the fermenter with 1 pack of Nottingham yeast. It'll stay there for 14days before I bottle

Cheers
DA

 

[DethApostle]

Brewday Blog post now up here!
Only 1 more week conditioning!

DA

 

[DethApostle]

Results post now on my blog here!
An interesting experiment all round really, and has given me a few ideas for future brews!
Cheers
DA

 

[phill71]

well done...that's a really interesting insight.

I do believe that the sugar is quickest to carbonate & condition, but the others may well develop / mature over a longer period.

Defo worth re-posting in say, another 4 weeks

 

[Gavnet]

Really interesting experiment!

I'm on week 3 of conditioning my first ever brew, an AG pale ale that I primed with white granulated sugar and it's interesting to see how that's developing over the weeks. I'll defo be using some different priming sugars in future brews. Great blog as well. :thumb: