First All Grain Experiment

[DoctorNick]

Your thoughts:

Brown sugar in a RIS?

Discuss.

 

[Mardoo]

Why not? I've used dark candi, demerara, molasses, etc.

 

[Markbeer]

Would you taste it? It hasn't got a strong taste to come through in RIS.

 

[wide eyed and legless]

Molasses you can taste, never tasted brown or raw sugar unless you mean that fine grain brown sugar that clumps and smells like molasses. I have often thought about using molasses as priming sugar in a stout to get that slight licorice flavour but never have tried it, just in case it becomes overpowering.

 

[DoctorNick]

That's it, Wide eyed, that thick raw sugar that's got the rich licorice-y bite to it. I've considered Belgian Dark Candi (going off Mike Tonsmiere's Courage RIS recipe), but given I've got a bit bag of the stuff in my cupboard, I thought I'd use that instead. I'm sure it won't have the same complexity of flavour that the syrup would, but the grain bill I'd be working with I think should add enough depth aside from it.

I like the idea of priming with it. If I give that a go, I'll let you know how it turns out.

 

[Stouter]

Done raw sugar, golden syrup, molasses, treacle, all in stouts. Never brown sugar though. Might not get much flavour though from it.

 

[homebrewnewb]

I've used it in a few brews, unnoticeable highly fermentable no residual or discernible flavours i would treat it almost like sucrose, depends on colour though, i think molasses gives it the brown colour post refinement.

 

[Garfield]

Used brown sugar in a Baltic porter recently. Not very noticeable at 5%