Brown unrefined sugar for brewing?

[Andyhull]

Is brown unrefined sugar any good for brewing?

Just wondering if it's any better than white sugar as it's not refined and has more flavour to it.
Also if it is better is it much better and how much inferior is it to DME?

Andy

 

[graysalchemy]

It does have some flavour but not as much as DME and doesn't have any body to it like DME. I have used it in high graviry beers instead of sugar because of the flavour and also use it to bottle dark malty beers. :thumb:

 

[Andyhull]

Im doing the Better Brew IPA for my last kit and was thinking of using it instead of either brewing sugar or normal white sugar.
Im trying to keep costs down so don't want to use DME.

 

[graysalchemy]

I don't think I would use it with an IPA. DME is better as it will add body brown sugar won't.

 

[Andyhull]

I don't think I would use it with an IPA. DME is better as it will add body brown sugar won't.

Hmmmm, i supose i could go for 500g of DME and 500g of brown sugar!
It's going to be my last kit so don't want it to be a let down.
I shall talk to SWMBO and ask very politely and kindly making allsorts of promises to release more funds for the venture :whistle:

AG very soon :grin: :grin: :grin:

 

[graysalchemy]

That would be better.

 

[lovelldr]

I made mine with 600g brewing sugar, and 500g light dme iirc...tastes so far show a wonderful drop of beer :)

I would saw half and half should be fine...

 

[Andyhull]

Thanks guys :

 

[farmer brown]

While we are on this topic, I've been reading about Belgium candy sugar, as its expensive I found a great link on how to make it from white sugar:

http://sciencebrewer.com/2010/04/10/hom ... ndi-sugar/

Apparently it adds great depth and is a lot easier for the yeast to break down? I was just wondering if anybody uses it or had much experience making it? Im brewing up a porter this weekend and was going to have a go and making some.

Thanks!

Steve

 

[lovelldr]

While we are on this topic, I've been reading about Belgium candy sugar, as its expensive I found a great link on how to make it from white sugar:

http://sciencebrewer.com/2010/04/10/hom ... ndi-sugar/

Apparently it adds great depth and is a lot easier for the yeast to break down? I was just wondering if anybody uses it or had much experience making it? Im brewing up a porter this weekend and was going to have a go and making some.

Thanks!

Steve

There's a much better, more detailed, guide on how to make it here:

http://www.thehomebrewforum.co.uk/viewt ... 30&t=16473

Really easy to make, just time consuming. I made some which was quite a light candi syrup, and took about 50 mins iirc. To make it a dark colour, like in a brun bier, then I would imagine it takes about 1.5 hours...

 

[farmer brown]

So darker longer boil = darker overall beer & more caramel flavour, or are we just talking colouring here?

Great link thanks!

I guess its best to use an old pan right?

Steve