Converting Extract Recipe to All Grain

Discussion in 'Homebrewing' started by realPeterVincent, Sep 26, 2017.

Thread Status:
Not open for further replies.
  1. realPeterVincent

    realPeterVincent Initiate (0) Mar 11, 2015 Maryland

    I'm substituting Golden Light Extract for American 2-row Pale Malt. In the original extract recipe (IPA) it calls to add the malt extract and corn sugar to my now boiling wort. Since I substituted and used all grain should I still add the cane sugar? The last IPA I brewed I didn't need to add any sugar or sweetener until prior bottle conditioning, of course. I feel that I can pull enough natural sugar out with correct boiling and sparge temps?

    Thanks BAs
     
    #1 realPeterVincent, Sep 26, 2017
  2. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    Adding the sugar will simply boost alcohol content...with no flavor enhancement. I lot of people would say this helps 'dry' the beer out, when compared to adding more malt. So do you want to do that is the question? Personally I reserve simple sugar additions for a DIPA or Tripel
     
    #2 telejunkie, Sep 26, 2017
    realPeterVincent likes this.
  3. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    Yes.

    How would you be able to "pull" pure dextrose or sucrose from your grain?
     
    #3 EvenMoreJesus, Sep 26, 2017
  4. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    This is, indeed, the question that the OP needs to ask himself. "How much malt character do I want in my beer?" I, personally, add sugar to all of my IPAs, but I don't favor a lot of malt character in them. I like my IPAs to be ALL about the hops and not much else.
     
    #4 EvenMoreJesus, Sep 26, 2017
  5. realPeterVincent

    realPeterVincent Initiate (0) Mar 11, 2015 Maryland

    I guess I assumed natural sugars were being rinsed from inside all the grains.
     
    #5 realPeterVincent, Sep 26, 2017
  6. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    Wort is composed of different types of sugars, not all of which are fermentable by the saccharomyces sp. that we, as brewers, use.

    Here's an excellent read about it.
     
    #6 EvenMoreJesus, Sep 26, 2017
    realPeterVincent likes this.
  7. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    I think you might be talking about priming sugar for carbonation here.

    Some/most extracts are less fermentable than base grains so imho, the sugar is a necessary ingredient for most IPAs.
     
    #7 GreenKrusty101, Sep 26, 2017
Thread Status:
Not open for further replies.