Malt for Sugar substitution

[dizidave]

Hi,

I am currently brewing a Barley Wine and a Brewferm Triple.

Instead of sugar, i used some malt extract and brewing sugar.

Is malt extract as fermentable as sugar? i.e. if i substitute 1kg suagr for 1kg malt extract (dried) will i get teh same abv?

Im a bit worried that my "stronger" style brews will end up being too weak.

Thanks.

 

[phettebs]

Malt extract is not as fermentable as sugar. A lot depends on how it was mashed to produce the syrup. Lower temp, more fermentable. Higher temp, less. You have no way of knowing.

Do you use brewing software like Beersmith or Promash at all? You can enter your recipe and then play around with adding sugar/extract to see the effect on OG. Personally, for a barley wine, I think you did the right thing with the extract. Just using sugar would have boosted the OG but it would also have dried/thinned the body out somewhat. I prefer my barley wines thick and chewy!

Baz

 

[RobWalker]

Yeah, get a calculator dude. You can even fine tune to suit your taste :)