HOMEBREW Digest #5945 Tue 21 August 2012
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Re: Recipe formulations with sugar (Randy Ricchi)
RE: Recipe formulations with sugar- (Bob Sheck)
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Date: Tue, 21 Aug 2012 10:26:32 -0400
From: Randy Ricchi <rricchi at houghton.k12.mi.us>
Subject: Re: Recipe formulations with sugar
I don't know how the Brits do it, but for the sake of "easy", I just
go with 10% by weight, such as: 9# grain, 1# sugar = 10% sugar. I use
Promash, and I supposed I could check, but I just assume it uses the
same efficiency of extract for the sugar as for the grain, so my actual
efficiency would seem higher than predicted since I'd actually get 100%
efficiency on the sugar. I've been doing it this way for quite awhile so
it doesn't matter to me, I know what I'll get on recipes using sugar.
> ----------------------------------------------------------------------
>
>
> Date: Sat, 18 Aug 2012 12:20:40 -0400
> From: Fred L Johnson<FLJohnson52 at nc.rr.com>
> Subject: Recipe formulations with sugar
>
> I've been wondering how professionals consider their recipes when added
> sugar to the boil. I've heard English brewers use expressions like, "...and
> we use about 10% sugar to keep the beer a little drier." Do they mean that
> 10% of the gravity of the wort is from the sugar, or do they mean that 10% of
> the total weight of the recipe is sugar (i.e., 90% grist weight plus 10%
> sugar)?
>
> Fred L Johnson
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Date: Tue, 21 Aug 2012 21:31:55 -0400
From: Bob Sheck <bobsheck at gmail.com>
Subject: RE: Recipe formulations with sugar-
To answer Fred L Johnson's post RE: Recipe formulations with sugar-
If I recall, percentages of a recipe are measured by weight.
--
Bob Sheck // Down East Alers // Greenville, NC
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End of HOMEBREW Digest #5945, 08/21/12
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