Hi,
I'm thinking about making up a tin of Cooper's stout, using light DME (because that's what I have on hand) and a bit of brown sugar to make the "kilo". Only because I'm curious, no other particular reason, do I want to try using brown sugar in the stout. Before I do this, I thought I'd ask the experts:
- What is the effect of brown sugar on the taste of the finished beer, in general? Is it a good thing, or should it be avoided altogether?
- "light" brown sugar or "dark" brown sugar, which would be preferable?
- What would be good proportions of DME + brown sugar to use, when making up the stout tin?
Past experiences an favourite recipes are very welcome! Thanks in advance!
- Artichoke
Coopers Stout and brown sugar
Re: Coopers Stout and brown sugar
Brown sugar is fine to use- especially in Brittish ales.
It will lighten the body of the beer a bit, as well as adding a toffee-like flavour. The more you use, the more of that flavour will come through.
Generally speaking, you will want to keep the content of brown sugar below 20% (by weight) of the total ingredients. And I would go the dark rather than the light brown sugar.
If I were you I'd use all the malt, as well as around 10-15% brown sugar max. I would also recommend reducing the volume of the brew to maybe 16-18L (no more than 20L).
It will lighten the body of the beer a bit, as well as adding a toffee-like flavour. The more you use, the more of that flavour will come through.
Generally speaking, you will want to keep the content of brown sugar below 20% (by weight) of the total ingredients. And I would go the dark rather than the light brown sugar.
If I were you I'd use all the malt, as well as around 10-15% brown sugar max. I would also recommend reducing the volume of the brew to maybe 16-18L (no more than 20L).
A beer in the hand is worth two in George Bush...
"They say beer will make me dumb. It are go good with pizza"
Psychostick
"They say beer will make me dumb. It are go good with pizza"
Psychostick