how and when to add Sucrose

[Moog]

I've only added sucrose to one all grain brew (BIAB), and after the brew was finished I had a layer of toffee on the element.
I don't want that again..
I've looked at a nice IIPA recipe with a Sucrose addition.
How do you advice adding it and when (last 10 mins seems popular) should I scoop out a jug full of wort to dissolve it in, then mix back in?
What are your thoughts?

 

[damoninja]

No reason you can't add it at flame out or 1 min

Pour it slowly, stir as adding, prevent it pooling on the bottom and forming a mountain of toffee.

 

[Moog]

ok, thanks flame out sounds like the safest

 

[Bribie G]

Are you adding white sugar for added ABV or to let it get it a bit caramelised in the boil to add some toasty flavours?

If just for ABV then simply dissolve in some wort and chuck into the FV.


However remember that if you add it to the boil then a bit of it will be wasted as it will form part of the trub and won't make it into the FV.
So if adding to the FV you'll need to pare back the quantity a bit to compensate.

You've done year 10 maths so you'll be fine.