Giddo
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- 29/10/12
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Hi all,
Hoping someone can correct/confirm my thinking is sound.
I brew (BIAB all grain) with a mate, and the next beer on his list is from a British CAMRA book (can't remember the name). The recipe is for a Worthingtons White Shield IPA. Recipe calls for 3.3kg pale malt + 275 g crystal malt + 395 grams white sugar for a 19 litre brew.
It's that last ingredient I'm struggling with. Seems odd to me to add processed sugar to a recipe. Presumably this would be classed as a partial grain brew or something?
I am not massively keen on pouring 800g of refined sugar into the 40 litre brew, so was wondering how straightforward things are in terms of substituting. I am on brew 4 or 5, so still very new to this.
I was thinking of just calculating the proportions of each of the grains (ie 92.3% pale malt + 7.7% crystal malt), and tweaking the amount for the brew length and efficiency etc (something around 2.5 litres per kg of grain).
Would this work? Well? Badly? Is there a better approach? Or should I stop hating the sugar and just go with the recipe?
Thanks in advance,
giddo
Hoping someone can correct/confirm my thinking is sound.
I brew (BIAB all grain) with a mate, and the next beer on his list is from a British CAMRA book (can't remember the name). The recipe is for a Worthingtons White Shield IPA. Recipe calls for 3.3kg pale malt + 275 g crystal malt + 395 grams white sugar for a 19 litre brew.
It's that last ingredient I'm struggling with. Seems odd to me to add processed sugar to a recipe. Presumably this would be classed as a partial grain brew or something?
I am not massively keen on pouring 800g of refined sugar into the 40 litre brew, so was wondering how straightforward things are in terms of substituting. I am on brew 4 or 5, so still very new to this.
I was thinking of just calculating the proportions of each of the grains (ie 92.3% pale malt + 7.7% crystal malt), and tweaking the amount for the brew length and efficiency etc (something around 2.5 litres per kg of grain).
Would this work? Well? Badly? Is there a better approach? Or should I stop hating the sugar and just go with the recipe?
Thanks in advance,
giddo