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Date: 30 May 2006 08:54:01
From:
Subject: percent sugar?
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Brewers,
When people quote a percentage of sugar in a beer (as is common in
Belgian-style guidelines) do they mean percentage by weight of the
grain-sugar combination or do they mean percentage of gravity points
accounted for by the sugar?
I've always assumed the former, but it has the disadvantage of being
mash efficiency dependent.
-Nick
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Date: 30 May 2006 15:59:24
From: John 'Shaggy' Kolesar
Subject: Re: percent sugar?
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On 30 May 2006 08:54:01 -0700, <naramsey@umich.edu > wrote:
> Brewers,
>
> When people quote a percentage of sugar in a beer (as is common in
> Belgian-style guidelines) do they mean percentage by weight of the
> grain-sugar combination or do they mean percentage of gravity points
> accounted for by the sugar?
Based on what I've seen, fermentable ingredients are usually listed in the
percentage by weight. IE, 3 lbs LME and 1 lbs sugar would be stated as
25% sugar.
> I've always assumed the former, but it has the disadvantage of being
> mash efficiency dependent.
Yes it does, that's why knowing your all grain efficiency is useful... you
use it to alter recipes so that they fit your specific system.
John.
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Date: 31 May 2006 23:04:06
From: =?iso-8859-1?b?QXJpIErkcm3kbOQ=?=
Subject: Re: percent sugar?
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Tue, 30 May 2006 08:54:01 -0700, naramsey wrote:
> When people quote a percentage of sugar in a beer (as is common in
> Belgian-style guidelines) do they mean percentage by weight of the
> grain-sugar combination or do they mean percentage of gravity points
> accounted for by the sugar?
Aren't they the same? For instance, if you get 3 kg extract from malt and
then add sugar 1 kg, you have 75 % of the extract from malt and 25 % from
sugar. If your batch size is, say, 40 kg, you have 30 points out of 40
(read: 75 %) from malt and 10 points again out of 40 points (= 25 %) from
sugar. Eh?
Rgs, Ari Järmälä
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Date: 31 May 2006 20:13:34
From: John 'Shaggy' Kolesar
Subject: Re: percent sugar?
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On Wed, 31 May 2006 23:04:06 +0300, <jarmala@2pcuf2.3fi3.invalid > wrote:
> Tue, 30 May 2006 08:54:01 -0700, naramsey wrote:
>
>> When people quote a percentage of sugar in a beer (as is common in
>> Belgian-style guidelines) do they mean percentage by weight of the
>> grain-sugar combination or do they mean percentage of gravity points
>> accounted for by the sugar?
>
> Aren't they the same? For instance, if you get 3 kg extract from malt and
> then add sugar 1 kg, you have 75 % of the extract from malt and 25 % from
> sugar. If your batch size is, say, 40 kg, you have 30 points out of 40
> (read: 75 %) from malt and 10 points again out of 40 points (= 25 %) from
> sugar. Eh?
DME and sugar probably yield similar points, but it all goes out the window
when you are mixing sugar in a recipe with LME or all grain. In those
cases, weight percentages and points percentages will definitely not be
the same.
John.
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Date: 01 Jun 2006 14:09:40
From:
Subject: Re: percent sugar?
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> DME and sugar probably yield similar points, but it all goes out the window
> when you are mixing sugar in a recipe with LME or all grain. In those
> cases, weight percentages and points percentages will definitely not be
> the same.
Yeah, I had in mind an all-grain base plus some sugar. Then the
percentage sugar is definitely different in the two interpretations,
and depends on your mash efficiency in one of them.
-Nick
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