Brown Sugar

[Brownbeard]

No, this has nothing to do with the Stones. When a recipe calls for brown sugar, can I use my regular baking brown sugar? Or is there some other product I need. I am assuming C&H brown sugar is gonna do it, but I thought I would make sure.

[Beerconnoisseur]

Regular brown sugar is fine. Although, if I recall correctly, brown sugar is just a mixture of molasses and corn sugar. So, you don't want to use too much, or the beer will taste cidery.

[homebrewaddict]

Originally posted by Beerconnoisseur
Regular brown sugar is fine. Although, if I recall correctly, brown sugar is just a mixture of molasses and corn sugar. So, you don't want to use too much, or the beer will taste cidery.

Add-on question: Is the cidery taste true? Has anyone ever tried this? Only asking because all the books I have read have said that adding too much sugar makes the beer cidery. However, this month in BYO magazine, they come right out and say that that is a myth. Any factual input on this question??

[BREWERDLUX]

I have never gotten a cidery taste from brown sugar. I think it because I only use a cup or so at the most.. I have gotten a cidery taste from using regular cane sugar, but that was with a Cooper can kit I bought a long time ago! I have not used regular sugar in a long time either. I have made several light lager for all the guests at my house with as much as 30% corn sugar, and it was not cidery.

[Fast_Eddy]

I've used moderate amounts of brown sugar in recipes and never had a problem with a cidery taste. Just be aware the brown sugar does add a very noticeable taste of molasses, at least in the brews I made with it.

[YamahaXS]

i use a cup every now and then


i believe the ciderey taste is a concern when you are using pounds of the stuff.

[mcarlson74]

I wonder if the cider taste that they are talking about is when you use it to prime. Because I've used it too with no ill effects

[brewmonkey]

The cidery effect most talk about it when you use table sugar in primary and in large amounts. I would say you could probably tolerate about 10-12% of the fermentables as table sugar before you would notice the effects.

Remember, sugar is a wierd thing.

Ray Daniels covers using sugars quite well in "Designing Great Beers".

[S.F.B.]

Another post to say that I have used it in the past with no problems.