peterpiper
Well-Known Member
Just trying to get my head around how adding Sucrose to a recipe, can reduce the FG.
I've been tweaking a Evil Dead Red clone recipe, very hop forward but low IBU red (Irish) ale, to be a closer match to the commercial product: ABV: 6.66%; 10 IBU.
And decided to try using the Lallemand Verdant IPA yeast, limited attenuation, but good for hop forward ales.
Seemed a struggle to get a FG, toward low end (that I generally prefer) of the style guidelines.
But adding 300g Sucrose to the recipe (with no other changes), lowers the FG (as predicted by Brewfather) by two points (while increasing ABV form 5.5% to 6.3%).
Does presence of sucrose, encourage the yeast to ferment some sugars, it would otherwise have left.
I've been tweaking a Evil Dead Red clone recipe, very hop forward but low IBU red (Irish) ale, to be a closer match to the commercial product: ABV: 6.66%; 10 IBU.
And decided to try using the Lallemand Verdant IPA yeast, limited attenuation, but good for hop forward ales.
Seemed a struggle to get a FG, toward low end (that I generally prefer) of the style guidelines.
But adding 300g Sucrose to the recipe (with no other changes), lowers the FG (as predicted by Brewfather) by two points (while increasing ABV form 5.5% to 6.3%).
Does presence of sucrose, encourage the yeast to ferment some sugars, it would otherwise have left.