White sugar in All Grain

[Muddydisco]

Been reading gw's new book and 50% of the recipies have white sugar in them? Why?? I could see such as honey and syrup for flavours but white sugar is avoided in kits so why in Ag!
Could I just up the malt to match the OG? And his Adnams broadside recipe is missing about 3% !!

 

[Dunfie]

Brewers have used sugar for centuries in their brews. Many reasons but from a financial perspective it was cheaper than malt so could add extra alcohol at little cost. From a flavour perspective it doesn't tend to add too much but will thin the beer out a bit helping deliver a lower FG.

The bottom line is that it is all about your own preference. If the thought of adding sugar does not sit well with you then don't do it. Add the grain and see how it goes. I have used some sugar in various forms to some of my beers in the past and they have been great.

Not sure I helped any. :hmm: Hope it goes well - with or without.

 

[Muddydisco]

Thats helped! No really it has!
Thought as much, it was done that way didn't think about it helping lowering FG I'm going to give it ago without the sugars just cos it's one less thing I need to buy and not possibly forget to add!! Oh well of to drink my last few pint's of IPA then I can get a brew on, think it will be a Pendle Witch :wha:

 

[dennisking]

Also think most of his recipes are based on information from the brewerys so if they use sugar so does he.

 

[Reviled]

ive used white/table/cane sugar many a time with grain brews and have quite liked the results, as mentioned it can be usefull to get a lower FG especially if you have a big 7kg grain bill and are mashing higher than normal!!

I actually prefer table sugar over dextrose as I find it gives a cleaner fermentation flavour, as long as its not used in excessive amounts

 

[Aleman]

Also often there is a discrepancy between what the brewers publish as their OG and Abv, and grain bill . . . hence in order to compensate GW add sugar . . . just like the brewers do.

And yes If you make a modern mild with a dark crystal malt you may find it cloyingly sweet, but add a couple of % sugar to thin the beer and it becomes a wonderful crisp thirst quenching beer

 

[Bribie]

Also often there is a discrepancy between what the brewers publish as their OG and Abv, and grain bill . . . hence in order to compensate GW add sugar . . . just like the brewers do.

And yes If you make a modern mild with a dark crystal malt you may find it cloyingly sweet, but add a couple of % sugar to thin the beer and it becomes a wonderful crisp thirst quenching beer

My Mild won the recent Brisbane annual brewing competition dark ales class and was based on a hybrid of several of the mild recipes in GW's book. It has TF Golden Promise, choc malt, carafa 2 (a black malt) and around 10% sugar - small additions of Northdown and Styrian Goldings, WYeast Ringwood yeast.

Brought a tear to several of us Poms' eyes :lol: Another reason I use sugar is that many UK styles come out at around 4 ish percent ABV and although I love the taste I personally prefer a bit more hit out of three or four pints, so using a sligtly bigger grain bill plus some sneaky sugaz, I can add more alcohol without producing a cloying beer as mentioned by Aleman and end up with a 5% that still tastes acceptably similar to the Timothy Taylor, the Ruddles County or the Camerons Strongarm.

:drink: