Sugar for Imperial Stout

[AlDaviz]

Hi ALL
I've made a Glenfarclas Whisky Imperial Stout a couple of times now, which has been really good. After seeing was it Steve's post a while ago are there any recommendations of types of sugars and amounts to add, I normally use a re-iterated mash and it comes out usually around 1.090 and final ABV 9-9.5%
Noticed local brewstore has Belgian candi sugar !

 

[Neil Whittaker]

I was watching David Heath Youtube channel and he had a Superfast Imperial Stout. It used dark Belgian Candi Sugar at just under 25% of the grist.

I looked at ordering some and it is quite expensive stuff. However, a kilo of sugar from Aldi is 65p. So I made my own and it was not too hard. Fun too.

 

[AlDaviz]

I was watching David Heath Youtube channel and he had a Superfast Imperial Stout. It used dark Belgian Candi Sugar at just under 25% of the grist.

I looked at ordering some and it is quite expensive stuff. However, a kilo of sugar from Aldi is 65p. So I made my own and it was not too hard. Fun too.

I’ll have a look at David’s Video

 

[MrRook]

Hi ALL
I've made a Glenfarclas Whisky Imperial Stout a couple of times now, which has been really good. After seeing was it Steve's post a while ago are there any recommendations of types of sugars and amounts to add, I normally use a re-iterated mash and it comes out usually around 1.090 and final ABV 9-9.5%
Noticed local brewstore has Belgian candi sugar !

What is the purpose of adding sugar?
It sounds like your imp stout is pretty good as-is.

 

[strange-steve]

I suppose it depends what you want from the sugar addition. Something like a Belgian tripel for example uses simple white sugar/syrup as a way of increasing the gravity while keeping the FG low, whereas a quadruple might use dark sugar/syrup to do the same while adding flavour. In an impy stout you could go either way, using white sugar only to ensure a decent level of attenuation or dark sugar to add some rich fruity/rummy flavours.

Personally I wouldn't buy candi sugar, I would either just use normal sugars or else make some syrup. Golden syrup is a decent substitute for invert no 1, muscovado sugar supposedly a decent sub for invert no 4, or you could blend the two for something like no 2 or 3.

 

[AlDaviz]

I suppose it depends what you want from the sugar addition. Something like a Belgian tripel for example uses simple white sugar/syrup as a way of increasing the gravity while keeping the FG low, whereas a quadruple might use dark sugar/syrup to do the same while adding flavour. In an impy stout you could go either way, using white sugar only to ensure a decent level of attenuation or dark sugar to add some rich fruity/rummy flavours.

Personally I wouldn't buy candi sugar, I would either just use normal sugars or else make some syrup. Golden syrup is a decent substitute for invert no 1, muscovado sugar supposedly a decent sub for invert no 4, or you could blend the two for something like no 2 or 3.

I need to look more into this, the flavour of the stout does turn out really good. I was just toying with raising the OG above 1.1
I must admit maybe an orange marmalade may be the way to go !

 

[strange-steve]

I need to look more into this, the flavour of the stout does turn out really good. I was just toying with raising the OG above 1.1
I must admit maybe an orange marmalade may be the way to go !

If all you want to do is increase the OG then some white sugar will do the job without increasing the FG. Half a kilo in 20L adds about 10 gravity points.

 

[AlDaviz]

If all you want to do is increase the OG then some white sugar will do the job without increasing the FG. Half a kilo in 20L adds about 10 gravity points.

Thanks for that, I'll maybe try that next time to bring it above 10% and see what difference it makes to the flavour.
I've a Sherry Red ale and a Pilsner to brew before xmas, So Imperial stout maybe first brew of 2021

 

[Drunkula]

And think about feeding the sugar rather than splonging it all in at the start.

 

[strange-steve]

And think about feeding the sugar rather than splonging it all in at the start.

Nah just wang it in.

 

[AlDaviz]

Nah just wang it in.

When ?

 

[strange-steve]

When ?

During the boil, about the 15 min mark.

 

[Neil Whittaker]

Maybe Drunkula was referring to feeding the fermentation in stages with the sugar.

Last weeks batch (1Kg) of inverted sugar came out red in colour and stayed in a syrup form. I am going to try again this friday and aim to get a very dark Maillard reaction, and it set solid when cooled.

 

[strange-steve]

Maybe Drunkula was referring to feeding the fermentation in stages with the sugar.

Yeah I know he was, but I'm not sure it's necessary unless maybe you're going extreme with it. For example I fed during fermentation for my 16% RIS, but I've brewed plenty of other beers at >9% abv, some with big sugar additions during the boil and never had any attenuation issues.

Last weeks batch (1Kg) of inverted sugar came out red in colour and stayed in a syrup form. I am going to try again this friday and aim to get a very dark Maillard reaction, and it set solid when cooled.

When I make dark candi syrup for dubbels/quads I start with muscovado sugar, it really cuts down the required boil time.

 

[Neil Whittaker]

I read your brew day posts on that 16% RIS, that was an epic read. Thank you for the time in writing that up. I'm defo going to Keg mine from the start.

Oh, I'll have to try that with the muscovado sugar. I'll get some on order.
Tomorrow I just want to change one variable which will be the amount of water i add to the sugar.
Got my acid and PH buffer on the ready.