RIS sugar addition?

Discussion in 'General Recipe Discussion' started by suffolkbeer, Jan 8, 2018.

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  1. Jan 8, 2018 #1

    suffolkbeer

    suffolkbeer

    suffolkbeer

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    I’m planning a Russian Imp Stout recipe which will need addition of some sugar.

    Not added sugar to a brew before but this one is going to need a boost!

    Is the best time to add the sugar into the copper before the boil starts? This way I can take an accurate gravity reading pre boil.....

    Any advice gratefully received
     
  2. Jan 8, 2018 #2

    Ajhutch

    Ajhutch

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    When adding sugar just as a gravity boost I've done it 15 mins from the end of the boil. When I did a Belgian with Candi sugar I added it at the beginning of the boil for a bit of colour development. In terms of getting your gravity reading right, I use BeerSmith mobile and I'm pretty sure it knows when you are adding the sugar so the expected pre boil gravity wouldn't include it if you told the software you were adding sugar at 15 mins. Or you could run the recipe without the sugar to know the target pre boil gravity.

    What OG are you targeting? I did my RIS as an all malt though I did end up throwing 500g of DME in as I missed target.


    Sent from my iPhone using Tapatalk
     
  3. Jan 12, 2018 #3

    MrRook

    MrRook

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    How high of an original gravity are you planning?
    I've found that it's a good idea to add the sugar to a really high original gravity beer once a good portion of the fermentation is already done. That lets the yeast feed on the more complex sugars first instead of tiring the yeast out on the simple sugar.
    A lower gravity in the boil also allows you to use a lower amount of hops to get the same IBUs.
     
  4. Jan 24, 2018 #4

    EddtheBrew

    EddtheBrew

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    Hi Suffolk Beer ,
    I've got an Imperial Stout recipe from Walker's of Warrington than doesn't have any sugars in it if you'd be interested?? ,
    It's from 1891 , though weirdly almost all other beers from Walker's do have sugar !! , usually the very high quality , for long maturation ones ! ,
    Cheers
    Edd
     
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  5. Jan 24, 2018 #5

    suffolkbeer

    suffolkbeer

    suffolkbeer

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    I’d be very interested in seeing the recipe yes please!!
     
  6. Jan 24, 2018 #6

    EddtheBrew

    EddtheBrew

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    Hi Suffolk Beer,
    I'm having a bit of a tech 'mare at the moment, the specs: OG@ 1.093° , and a rack to a conditioning vessel of 1.033° , IBU @ 66-68 IBU , with Pale , Brown , Amber & Patent Malts .
    ( a heritage variety on the Pale, Amber & Brown Malts) , I think the Malt Miller do those ?? ,
    Cheers
    Edd
     
  7. Jan 24, 2018 #7

    dad_of_jon

    dad_of_jon

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    If you use inverted sugar that helps the yeast chew through the sugars. They prefer to munch on monosaccharides first so inverting sucrose to glucose & fructose 'e.g. candi sugar' is how the belgians do it!
     
  8. Jan 24, 2018 #8

    EddtheBrew

    EddtheBrew

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    Hi All ,
    The Belgians do indeed use Candy sugars , but as a copper addition I'd stick with either UK type Invert Sugars ( in a Stout anyway) , then use Candy as a priming sugar ,
    Regards
    Edd
     

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