quick question.

[colt56]

following a recipe from graham wheelers book,it say add 150g of white sugar.please can someone advise me as to when you add this.
is to the mash or the boil or before you pitch your yeast.

sorry if its a daft one but better safe than sorry :wha:

 

[rpt]

Add it to the boil, 15 minutes before the end.

 

[PD]

or better still, increase the malt grain content a little and leave the sugar out....

 

[colt56]

or better still, increase the malt grain content a little and leave the sugar out....

might give that a go. by how much would you increase it by

 

[rpt]

150g sugar isn't going to taste bad in beer so I'd just follow the recipe. In some recipes it's essential to use sugar otherwise the result is too sweet.

 

[NickW]

I did find it strange that nearly all of his recipes seemed to require plain sugar :wha:

 

[rpt]

About half his recipes use sugar so that the ABV matches that of the original beer. As no more than about 10% of the fermentables using sucrose should cause no issues.

 

[NickW]

About half his recipes use sugar so that the ABV matches that of the original beer. As no more than about 10% of the fermentables using sucrose should cause no issues.

Thanks for the clarification rpt. I was exagerating somewhat

I suppose, if you are trying to emulate commercial beers, and the breweries do actually use sugar, then that's what you need to add. It's just not something I'd usually contemplate doing