HOMEBREW Digest #5945 Tue 21 August 2012

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  Re: Recipe formulations with sugar (Randy Ricchi)
  RE: Recipe formulations with sugar- (Bob Sheck)

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---------------------------------------------------------------------- Date: Tue, 21 Aug 2012 10:26:32 -0400 From: Randy Ricchi <rricchi at houghton.k12.mi.us> Subject: Re: Recipe formulations with sugar I don't know how the Brits do it, but for the sake of "easy", I just go with 10% by weight, such as: 9# grain, 1# sugar = 10% sugar. I use Promash, and I supposed I could check, but I just assume it uses the same efficiency of extract for the sugar as for the grain, so my actual efficiency would seem higher than predicted since I'd actually get 100% efficiency on the sugar. I've been doing it this way for quite awhile so it doesn't matter to me, I know what I'll get on recipes using sugar. > ---------------------------------------------------------------------- > > > Date: Sat, 18 Aug 2012 12:20:40 -0400 > From: Fred L Johnson<FLJohnson52 at nc.rr.com> > Subject: Recipe formulations with sugar > > I've been wondering how professionals consider their recipes when added > sugar to the boil. I've heard English brewers use expressions like, "...and > we use about 10% sugar to keep the beer a little drier." Do they mean that > 10% of the gravity of the wort is from the sugar, or do they mean that 10% of > the total weight of the recipe is sugar (i.e., 90% grist weight plus 10% > sugar)? > > Fred L Johnson Return to table of contents
Date: Tue, 21 Aug 2012 21:31:55 -0400 From: Bob Sheck <bobsheck at gmail.com> Subject: RE: Recipe formulations with sugar- To answer Fred L Johnson's post RE: Recipe formulations with sugar- If I recall, percentages of a recipe are measured by weight. -- Bob Sheck // Down East Alers // Greenville, NC Return to table of contents
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