Sugar for Imperial Stout

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AlDaviz

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Hi ALL
I've made a Glenfarclas Whisky Imperial Stout a couple of times now, which has been really good. After seeing was it Steve's post a while ago are there any recommendations of types of sugars and amounts to add, I normally use a re-iterated mash and it comes out usually around 1.090 and final ABV 9-9.5%
Noticed local brewstore has Belgian candi sugar !
 

Neil Whittaker

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I was watching David Heath Youtube channel and he had a Superfast Imperial Stout. It used dark Belgian Candi Sugar at just under 25% of the grist.

I looked at ordering some and it is quite expensive stuff. However, a kilo of sugar from Aldi is 65p. So I made my own and it was not too hard. Fun too. :cool:
 

AlDaviz

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I was watching David Heath Youtube channel and he had a Superfast Imperial Stout. It used dark Belgian Candi Sugar at just under 25% of the grist.

I looked at ordering some and it is quite expensive stuff. However, a kilo of sugar from Aldi is 65p. So I made my own and it was not too hard. Fun too. :cool:
I’ll have a look at David’s Video
 

MrRook

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Hi ALL
I've made a Glenfarclas Whisky Imperial Stout a couple of times now, which has been really good. After seeing was it Steve's post a while ago are there any recommendations of types of sugars and amounts to add, I normally use a re-iterated mash and it comes out usually around 1.090 and final ABV 9-9.5%
Noticed local brewstore has Belgian candi sugar !
What is the purpose of adding sugar?
It sounds like your imp stout is pretty good as-is.
 

strange-steve

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I suppose it depends what you want from the sugar addition. Something like a Belgian tripel for example uses simple white sugar/syrup as a way of increasing the gravity while keeping the FG low, whereas a quadruple might use dark sugar/syrup to do the same while adding flavour. In an impy stout you could go either way, using white sugar only to ensure a decent level of attenuation or dark sugar to add some rich fruity/rummy flavours.

Personally I wouldn't buy candi sugar, I would either just use normal sugars or else make some syrup. Golden syrup is a decent substitute for invert no 1, muscovado sugar supposedly a decent sub for invert no 4, or you could blend the two for something like no 2 or 3.
 
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AlDaviz

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I suppose it depends what you want from the sugar addition. Something like a Belgian tripel for example uses simple white sugar/syrup as a way of increasing the gravity while keeping the FG low, whereas a quadruple might use dark sugar/syrup to do the same while adding flavour. In an impy stout you could go either way, using white sugar only to ensure a decent level of attenuation or dark sugar to add some rich fruity/rummy flavours.

Personally I wouldn't buy candi sugar, I would either just use normal sugars or else make some syrup. Golden syrup is a decent substitute for invert no 1, muscovado sugar supposedly a decent sub for invert no 4, or you could blend the two for something like no 2 or 3.
I need to look more into this, the flavour of the stout does turn out really good. I was just toying with raising the OG above 1.1 :confused.:
I must admit maybe an orange marmalade may be the way to go !
 

strange-steve

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I need to look more into this, the flavour of the stout does turn out really good. I was just toying with raising the OG above 1.1 :confused.:
I must admit maybe an orange marmalade may be the way to go !
If all you want to do is increase the OG then some white sugar will do the job without increasing the FG. Half a kilo in 20L adds about 10 gravity points.
 

AlDaviz

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If all you want to do is increase the OG then some white sugar will do the job without increasing the FG. Half a kilo in 20L adds about 10 gravity points.
Thanks for that, I'll maybe try that next time to bring it above 10% and see what difference it makes to the flavour.
I've a Sherry Red ale and a Pilsner to brew before xmas, So Imperial stout maybe first brew of 2021
 

Drunkula

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And think about feeding the sugar rather than splonging it all in at the start.
 

Neil Whittaker

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Maybe Drunkula was referring to feeding the fermentation in stages with the sugar.

Last weeks batch (1Kg) of inverted sugar came out red in colour and stayed in a syrup form. I am going to try again this friday and aim to get a very dark Maillard reaction, and it set solid when cooled.
 

strange-steve

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Maybe Drunkula was referring to feeding the fermentation in stages with the sugar.
Yeah I know he was, but I'm not sure it's necessary unless maybe you're going extreme with it. For example I fed during fermentation for my 16% RIS, but I've brewed plenty of other beers at >9% abv, some with big sugar additions during the boil and never had any attenuation issues.

Last weeks batch (1Kg) of inverted sugar came out red in colour and stayed in a syrup form. I am going to try again this friday and aim to get a very dark Maillard reaction, and it set solid when cooled.
When I make dark candi syrup for dubbels/quads I start with muscovado sugar, it really cuts down the required boil time.
 

Neil Whittaker

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I read your brew day posts on that 16% RIS, that was an epic read. Thank you for the time in writing that up. I'm defo going to Keg mine from the start. :D

Oh, I'll have to try that with the muscovado sugar. I'll get some on order.
Tomorrow I just want to change one variable which will be the amount of water i add to the sugar.
Got my acid and PH buffer on the ready.
 

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