White sugar addition to mash?

[matt.]

British Real Ale 3rd edition. Graham Wheeler
Page 180
Ruddles Best recipe
In with the grains is shown White sugar. (225 gm for 19 liters ).

Is this to be added with the grains at the mash stage? I've looked at previous pages and can't find any guidance.
I am planning a 10 liters stove top brew next week.
Thanks folks

 

[Clint]

I'd chuck it in at the end of the boil and make sure it's stirred well to dissolve and get the correct gravity reading.

 

[Rodcx500z]

As above or take a ladle of wort and dissolve it that then add back, if you put in the boil you run the risk of scorching

 

[matt.]

As above or take a ladle of wort and dissolve it that then add back, if you put in the boil you run the risk of scorching

Thanks chaps. Yes - the scorching possibility had concerned me. Strange the timing of the addition isn't mentioned. Unless I missed it.

 

[Clint]

And there's also the risk of boil overs.

 

[matt.]

And there's also the risk of boil overs.

I don't do those. Mrs. Matt says they are not allowed.
( I always read her horoscope first thing in the morning. I like to know what kind of day I'm going to have. )

 

[Clint]

I had one once when I dumped a load of dry malt into the boiler. A right mess.

 

[RichardM]

It's listed with the grains because it is a fermentable ingredient, but, as others have said, add it for the last few minutes of the boil.

 

[The Baron]

very end of boil just to dissolve or add to FV as transferring but make sure it is dissolved or your SG will be out.
Many of the older English recipes from that book have sugar in them

 

[MashBag]

Easier. Chuck it in the fermenter. It does not need boiling.

 

[Agentgonzo]

Easier. Chuck it in the fermenter. It does not need boiling.

You can't really measure the OG of you chuck it in the fermenter. Just as easy to add it to the boil as to the fermenter, so may as well go in the boil

 

[Cwrw666]

Just chuck it in the boil at the same time as the protofloc. It'll be dissolved before it hits the bottom. I often add a bit of sugar to my brews like this.

 

[jof]

You can't really measure the OG of you chuck it in the fermenter. Just as easy to add it to the boil as to the fermenter, so may as well go in the boil

I have used white sugar to correct the OG by chucking it in the fermenter at the end.
There are online calculators that tell you how much to add based on volume, current gravity & desired gravity.

 

[RichardM]

I have used white sugar to correct the OG by chucking it in the fermenter at the end.
There are online calculators that tell you how much to add based on volume, current gravity & desired gravity.

Did you dissolve it first and then stir gently before checking the SG again?

 

[jof]

Did you dissolve it first and then stir gently before checking the SG again?

I usually just pour it in if it's just a few gravity points, the yeast will find it.

But if you need say more than 500g, it might be worth dissolving.
Also if the recipie requires a significant sugar addition, I will often trickle the sugar in while running the hot wort into the fermenting vessel. (Eg 1kg soft dark brown sugar into a strong Christmas beer)

 

[Twostage]

I have used white sugar to correct the OG by chucking it in the fermenter at the end.
There are online calculators that tell you how much to add based on volume, current gravity & desired gravity.

Me too. Roughly 2.5g/point/litre.

 

[MashBag]

You can't really measure the OG of you chuck it in the fermenter. Just as easy to add it to the boil as to the fermenter, so may as well go in the boil

???

 

[MashBag]

I have used white sugar to correct the OG by chucking it in the fermenter at the end.
There are online calculators that tell you how much to add based on volume, current gravity & desired gravity.

Me too. The brix scale makes the math easy.

 

[matt.]

Me too. The brix scale makes the math easy.

Thanks
When I search Brix scale I get a whole load of pages. Which one is best? Do you have a direct link?
Thanks

 

[Agentgonzo]

???

???