BROWN SUGAR AND SYRUP

[mancer62]

I plan on brewing another beer before the weekend. I was going to do a Coopers but using brown sugar and lyle's golden syrup. Can anyone advise if the Australian lager or draught or perhaps another style is best suited to what I am aiming for. I will have a 1kg bag of either light or dark brown sugar and I have an unopened 454g bottle of lyle's golden syrup. Be grateful on quantities to use. I would like a beer maybe around the 5%/6% mark. :

 

[wilsoa1111]

not quite sure what style your aiming for tbh- if after a straight v light lager ideally u would use brewing sugar-but i my exp takes a gd 3 months till its gd but then its v gd (brewferm pils) if after something a bit faster maturing yet largerish 70/30 syrup to brown sugar-priming with golden syrup if more malty go 30/70- btw remember to get sugars into solution first and to use 20% more golden syrup per weight as has water in it and follow it kit instructions on suagr too much and get ready for a wait... or if want 6% brew some amount of ingrediants in a smaller volume eg in 18l not 20l

 

[mancer62]

Excuse my ignorance but whilst wanting to try something different I also want to keep it as simple for me as possible. What if i brewed Coopers Australian Lager or Coopers Draught Lager with brown sugar (Like craig farraway does on criagtube?) and then added the golden syrup to prime it would that work? If yes how much of the 454grams of the syrup would I need to use. or am i better just doing it with the sugar and forgetting the syrup?
Also which do you think would work better with the brown sugar the Lager or the Draught Lager? :

 

[Rwilts]

By chance i have just tried my Coopers Stout brewed with 1kg dark spar malt, 300g brown sugar and 500g golden syrup. :thumb:

You can taste the sweetness but still definitely a stout.

Comparing to the Coopers Irish stout i did with similar fermentable s but swapping the golden syrup for tin of treacle that was great but far bitterer.

 

[RobWalker]

all darker sugars (light brown, brown, unrefined etc) impart a molasses flavour on the brew, just in varying intensities. if you don't want that flavour in there, then don't use 'em!

you need to use 1.25x the amount of golden syrup/honey etc to sugar, so 200g sugar would be replaced by 250g golden syrup. i wouldn't suggest using more than a pot of golden syrup in the brew overall, and it's known to create a san miguel type flavour in lager.

best tweaks? use 500g DME instead, and brew to 21L instead of 23 for better body and higher abv :