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Bear Creek Malt Supply Blog
Sugar Chart For Home Brewing
Last month we discussed his experience with extract brewing. We thought a good follow up to that video blog would be a chart of sugars frequently used in brewing gluten free beer.
|Brown Rice Syrup 42DE - Clarified||2||1.037||75%||Nearly colorless and flavorless; Provides proteins and amino acids necessary for yeast nutrition, head retention and body. High percentage use may result in cidery effect.|
|Brown Sugar - Light||40||1.046||100%||Imparts rich, sweet flavor; Use in Scottish ales, old ales and holiday beers.|
|Brown Sugar - Dark||60||1.046||100%||Imparts rich, sweet flavor; Use in Scottish ales, old ales and holiday beers.|
|Candi Sugar - Clear||0||1.036||100%||Helps to maintain the high alcohol content of Belgian Ales without making them overly malty or sweet.|
|Candi Sugar - Dark||275||1.036||100%||Helps to maintain the high alcohol content of Belgian Ales without making them overly malty or sweet.|
|Candi Syrup - Simplicity||1||1.032||100%||Ideal for all Belgian Blonde Ales, Saisons and Belgian Trippels.|
|Candi Syrup - Golden||5||1.032||100%||Adds a pronounced caramel and light fruit palate to award winning authentic Belgian Tripels, Saisons, Golden Ales, and Bier de Garde.|
|Candi Syrup - D-45||45||1.032||100%||Toffee, vanilla, and toasted flavors; Ideal for all Belgian Amber Ales and of course traditional Belgian Dubbels.|
|Candi Syrup - D90||90||1.032||100%||Subtle chocolate, toffee, and toasted bread flavors to your Belgian Brown Ales.|
|Candi Syrup - D180||180||1.032||100%||Hints of fresh ground coffee, dark fruit, and toasted bread that are ideal for all Belgian Dark Ales.|
|Corn Sugar - Dextrose||1||1.037||100%||Use in priming beer or in extract recipes where flaked maize would be used in a mash.|
|Honey||Varies||1.032||90-95%||Imparts sweet and dry taste; For Honey, Brown and Specialty Ales.|
|Lactose (non-fermentable)||0||NA||NA||Adds sweetness and body; Use in Sweet or Milk Stouts.|
|Maple Syrup - Pure||35||1.030||65%||Dry, woodsy flavor when used in the boil; Sweet maple flavor when used in bottling; Use in Maple Ales, Pale Ales, Brown Ales and Porters.|
|Molasses||80||1.036||Up to 90%||Imparts strong sweet flavor; Use sparingly in Stouts and Porters.|
|Molasses - Blackstrap||80||1.036||50-60%||Imparts very strong sweet flavor; Use sparingly in stouts and porters. May add metallic flavor to beer.|
|Rice Syrup Solids||>1||1.040||Unknown||Lightens flavor without taste; Dries the finish; Used in extract recipes where flaked rice would be used in a mash; Used frequently in lagers.|
|Sorghum Syrup 45DE||3||1.037||72-75%||Base syrup for extract brewers; Mild grain-like flavor; Provides proteins and amino acids necessary for yeast nutrition.|
|Sucrose (white table sugar)||>1||1.046||100%||Increases alcohol with minimal taste; Use up to 1 LB per 5 gallon batch to avoid cidery effect.|
Please contact us with any other sugars that you use in your brewing and we will add them to this list.