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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through February 06, 2005 * Sugaring the boil < Previous Next >

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Joe DiBenedetti
New Member
Username: Docwino

Post Number: 3
Registered: 01-2005
Posted on Wednesday, February 02, 2005 - 12:17 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I am planning to brew a batch of Scottish Ale this weekend using a friends recipe. His beer always comes out very tasty but a little thin. I was told that by adding a cup of sugar to the boil it will up the alchol content and also speed up the ferment time. Question is, is this a good idea and what will it do to the taste of the final product.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 2091
Registered: 01-2002
Posted on Wednesday, February 02, 2005 - 12:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

A cup of sugar will make little difference in a 5 gallon batch of beer. However, sugar will have precisely the opposite effect you are seeking in terms of body. Sugar is extremely fermentable and increases the alcohol content but reduces body. It's the reason many Belgian beers are high in alcohol but not in body.

The increased body and flavor you notice in some Scottish ales comes from boiling the first runnings until they thicken and caramelize. You have to be careful to stir almost constantly at the end and not burn the sugars, however. Otherwise you have a terrible burnt mess in the bottom of the kettle.