Sugar

[retourrbx]

Hi

I've just received Wheeler's new edition which is a very good read with some great recipes.

One thing that I was surprised about was the amount of recipes using normal sugar. Has anyone else opted to use something else rather than sugar? Golden syrup perhaps?

I have always steered clear of using normal sugar - I'd be interested in hearing others opinions!

Cheers

 

[Aleman]

Sugar has its place, used properly it can reduce the body of a beer without affecting taste too much, plus it does help achieve the stated abv form the published OG when it is obviously not going to happen.

I like mashing mild's warm (which makes them sweet and full bodied) but then cutting the body by using a small proportion of sugar to make then very drinkable. . . massive malt presence but really easy drinking

 

[retourrbx]

good info - thanks - does everyone else who does GW recipes use normal sugar?

 

[unclepumble]

Yes I use sugar from time to time, but tend to stick to tate and lyle (Cane Sugar) as opposed to Beet sugar, but I also use Golden Syrup, and Dextrose (glucose), I tend to use this for bottling, as it can give a very dry finish.


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