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Main
Date: 08 Nov 2006 13:54:44
From: Wayne
Subject: Sugar, sweet sugar
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I've only recently ventured into homebrewing using kits, as some have read
previously. My first attempt was a partial success and I've found time to
start on a stout that I want to have for the Chrissie hols.
Instead of the kilo of sugar the kit asks for I used a kilo of muntons
spraymalt. The blurb on their homepage suggests:
a: 500 grammes sugar plus 500 gramme pack spraymalt
b: No sugar and 1 kilo spraymalt
c: 1 kilo of sugar and 500 gramme pack of spraymalt
They say that option c: would yield approx 20% more alcohol.
http://www.muntons.com/homebeer/other-products/spraymalt_range.asp
Now, I was looking at c: above and wondering why I couldn't go the
other way and use a kilo of spraymalt and 500 grammes of sugar to
achieve a similar outcome.
The other other other Wayne
--
Registered Linux user #375994
http://www.geocities.jp/rondonko/
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Date: 08 Nov 2006 16:37:58
From: John 'Shaggy' Kolesar
Subject: Re: Sugar, sweet sugar
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On Wed, 08 Nov 2006 13:54:44 +0900, <rondonjin@yahoo.com > wrote:
> I've only recently ventured into homebrewing using kits, as some have read
> previously. My first attempt was a partial success and I've found time to
> start on a stout that I want to have for the Chrissie hols.
>
> Instead of the kilo of sugar the kit asks for I used a kilo of muntons
> spraymalt. The blurb on their homepage suggests:
>
> a: 500 grammes sugar plus 500 gramme pack spraymalt
> b: No sugar and 1 kilo spraymalt
> c: 1 kilo of sugar and 500 gramme pack of spraymalt
>
> They say that option c: would yield approx 20% more alcohol.
>
> http://www.muntons.com/homebeer/other-products/spraymalt_range.asp
>
> Now, I was looking at c: above and wondering why I couldn't go the
> other way and use a kilo of spraymalt and 500 grammes of sugar to
> achieve a similar outcome.
You can. The difference between the sugar and malt is that sugar will
ferment out more completely. This means that it will leave a dryer finish.
The more extra malt you use, the more residual body and sweetness the beer
will have. If you use too much malt and don't compensate by adding more
bitterness from hops, you'll eventually get the beer out of balance.
However, what's important is what tastes good to you.
John.
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Date: 10 Nov 2006 06:15:09
From: Wayne
Subject: Re: Sugar, sweet sugar
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On Wed, 08 Nov 2006 16:37:58 +0000, John 'Shaggy' Kolesar wrote:
> On Wed, 08 Nov 2006 13:54:44 +0900, <rondonjin@yahoo.com> wrote:
>> I've only recently ventured into homebrewing using kits, as some have read
>> previously. My first attempt was a partial success and I've found time to
>> start on a stout that I want to have for the Chrissie hols.
>>
>> Instead of the kilo of sugar the kit asks for I used a kilo of muntons
>> spraymalt. The blurb on their homepage suggests:
>>
>> a: 500 grammes sugar plus 500 gramme pack spraymalt
>> b: No sugar and 1 kilo spraymalt
>> c: 1 kilo of sugar and 500 gramme pack of spraymalt
>>
>> They say that option c: would yield approx 20% more alcohol.
>>
>> http://www.muntons.com/homebeer/other-products/spraymalt_range.asp
>>
>> Now, I was looking at c: above and wondering why I couldn't go the
>> other way and use a kilo of spraymalt and 500 grammes of sugar to
>> achieve a similar outcome.
>
> You can. The difference between the sugar and malt is that sugar will
> ferment out more completely. This means that it will leave a dryer finish.
> The more extra malt you use, the more residual body and sweetness the beer
> will have. If you use too much malt and don't compensate by adding more
> bitterness from hops, you'll eventually get the beer out of balance.
>
> However, what's important is what tastes good to you.
>
>
> John.
Thanks for the feedback, will play around with my next couple of kits.
Would have replied sooner but had to re-subscribe to all my newsgroups
as someone in their infinite wisdom decided to put a beta of Pan in
the Fedora repos! Can't migrate stuff from previous version. I could
have installed older version but wanted to play with the new one :-)
Cheers
Wayne
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