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Lawn Darts...an in experiment sugars. how very scientific.
greetings and salutations, brew community. the purpose of this thread is to brew a very simple, straight forward extract beer with the most basic of ingredients and variable sugar types to determine the effect of the different types of sugar on the final flavor of the beer.
before we begin with a recipe, i think it would behoove us to determine how many people are interested in participating in this experiment for the purpose of determining what ingredients to use. i have a great selection of hops and yeast strains at my local HBSs; however i am aware that this may not be so for all.
that being said, if there is going to be just three of us monkeying with this recipe, we can get as wild as we're willing. let us begin the recipe formulation:
1) Malt: 4-lbs light DME.
if we all can get our hands on the so-called extra-light DME, great, let's use it. let me know if it is readily availble to youse and we will go from there.
2) Sugar: 3-lbs of your addition sugar.
we can discuss this, and depending on how many are interested in participating, we can narrow it down to the three or four main ones we are really interested in experimenting with. for example, if there is only three of us maybe we stay away from maple syrup and confectionary sugar this time around and do straight corn sugar, candi sugar, and honey.
3) Hops: 1.5 oz boiling hop
i had originally proposed something lighter, like a saaz or liberty, but upon reconsideration i am willing to go just about anywhere with this. i would say nothing with more than 8-10 alpha acid units, as we are trying to really determine how the sugar affects the taste, but heck, let's discuss this and see where everyone lands.
4) Yeast: something with lower fruit etsers, medium to high flocculation, high alcohol tolerance.
this component will be our limiting factor, i think. we will have to discuss what is available to all. i have a great selection of WYeast smack packs available, just about any one we choose. so i will let others drive the availability and convenience discussion here. the London Ale Yest (#1028) is kind of what i have in mind.
5) Priming: whatever we determine, i think it should be the same for all, so the only variable is the actual type of sugar in the wort.
alright, let's see where this goes.
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