Brewing Sugar v Granulated

[Hawks]

Hi

whenever a recipe has called for sugar in an AG ( not many I have done ) I have just used normal granulated, I now have a recipe that calls for 19% sugar :shock: . I am hoping to brew it with the brewer from the micro that have me the recipe though, so can't really change it..

In that quantity should I use a proper brewers sugar or will I still be fine?

Cheers
Paul

 

[anthonyUK]

I'm guessing you'll need to find out the fermentability % of the alternative sugar and adjust accordingly.

 

[Hawks]

I hadn't thought of that, I thought all sugars would ferment out totally or as near as dammit.. :wha:

I was thinking more of any taste and potentially some colour ( although I could remedy that if I want to)