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Using corn sugar
I'm still reatively new to making my own recipes, and I really like the idea of brewing and drinking an all malt beer, which I always do, but i've become interested in using corn sugar in one of my recipes. I know it helps with the alcohol content as well as lightening the body, and giving the beer a "dry" taste. Does anybody out there use corn sugar on a regular basis, and if so does it contribute to more of a hangover than an all malt recipe? I'm all for experimenting, but I have to chose between a new recipe or a favorite to be ready for the holidays. I guess i'm just wondering if the corn sugar beer will taste completely different or similar to the malt beer! Thanks for any info or suggestions!!
No it will not taste different or give you a hangover if you use the right proportions. Corn sugar ferments 100% leaving no residual sugar- or flavor behind. Because of this, it will produce roughly 20% more alcohol and biproduct, lightening the beer, and drying, or making it less sweet.
Typical rule of thumb is keep it under 20% of the total fermentables and you are safe. I use it in just about all of my belgians, and usually Imperial IPAs.
Is there need for more yeast or will the regular amount ferment the extra sugars?
If you are adding sugar to a recipe and using it to increase your gravity level then yes you would need a higher pitching rate. However if you are substituting malt with sugar and your gravity is the same then no. Check this site out for a yeast pitcing guide: http://www.mrmalty.com/calc/calc.html
Sweet! Thanks guys. Appreciate the info.
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