When to add dme/additional sugars

[Francois]

Doing a big American amber today. 5kg grain bill over 25l brew length, bumped up with 500g dme and 600g golden syrup.

Question is, when you use additional sugars like this, when do you add them in the boil? All the way or is less time sufficient?

 

[Fil]

Id put the dme in to start with, if u leave it to late u may struggle to declump and dissolve it, and you want to ensure it gets to its hot break too, the golden syrup ?? id bung it in to start with that way any gravity readings you take during the boil (if any) will indicate true towards your targets

 

[Francois]

Cheers fil!

All systems go then... All-Columbus face-melter imminent...

 

[clibit]

I put mine in at the end! The malt extract has already been boiled before drying and it mixes in fine after you switch off. Kit brewers add extract straight into the FV and dissolve it in there. I'd put the sugar in during the last few minutes to dissolve it. I don't do gravity readings during the boil.

Different strokes for different folks.

 

[rpt]

I also add sugar towards the end of the brew. Adding it at the beginning reduces the hop utilisation.

 

[Fil]

Ive used dme in starters where i have boiled a 1l of water with 100g of dme, and prior to pitching there has been break material in the flask, i had assumed that this was hot break from the boil, as the boil distributed it all up the flask neck.. however thats my only evidence to suggest dme will hot break,

if wrong sorry for the bum steer,

 

[Francois]

Well it seemed to go fine anyway :smile: the lower hop absorption shouldn't be too disastrous, as there were 4 additions of Columbus in it...