Hey guys,
ive been doing some reading and come to realise that alot of Australian beers since the late 1800's
have been brewed with cane sugar. These amounts were increased when bad shipments of malt came from england.
Ive also read that this is one of the reasons Australian bitter ale style turned out like it did.
Coopers apparently still use Cane sugar in brews apparently (thats only forum talk though)
Ive also heard it bad and imparts unwanted flavours to your beer...
My query is Can i use say 200 - 350g of cane sugar in a pale ale extract/partial recipe for 21L and not have that sugar impart horrible tastes (like it does with larger amounts)
but still impart the light to medium body im looking for.
Would adding dextrose be a better option for a Coopers Pale Ale Clone?
Heres my recipe ive been planning and modifying for a while now.
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.93 % Actual Alcohol by Vol: 5.21 %
Bitterness: 27.7 IBU Calories: 465 cal/l
Est Color: 4.5 SRM
1.50 kg Coopers Light Malt Liquid Extract (3.5 SRM) Extract 38.56 %
1.80 kg Pale Malt (2 Row) US (2.0 SRM) Grain 46.27 %
0.20 kg Wheat, Torrified (1.7 SRM) Grain 5.14 %
0.04 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 1.03 %
25.00 gm Pride of Ringwood [10.00 %] (60 min) Hops 27.7 IBU
0.35 kg Cane (Beet) Sugar (0.0 SRM) Sugar 9.00 %
1 Pkgs Cooper Ale (Coopers bottle yeast) [Starter 1000 ml] Yeast-Ale
Brewing with small amounts of Cane sugar
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- Location: Adelaide
Brewing with small amounts of Cane sugar
All Grain - Still learning with Every Batch.
Re: Brewing with small amounts of Cane sugar
Yes, I have used it in Aussie ales and lagers in these quantities.AidanMatthews wrote:My query is Can i use say 200 - 350g of cane sugar in a pale ale extract/partial recipe for 21L and not have that sugar impart horrible tastes (like it does with larger amounts)