Tanglefoot

[oz11]

Has anyone had a go at this: tanglefoot recipe (about halfway down the page)...

The grain bill is given as

PALE MALT 3510 gms
SUGAR 770 gms

which seems like a high proportion of sugar. Would using that amount of granulated white sugar be the best course of action or should I substitute it with
a) more pale malt
b) dried malt extract
c) any other options?

Any guidance much appreciated,

Cheers!

[boingy]

Brew it with the sugar. It will be fine.

[oz11]

Thanks Boingy... will do!

[deanrpwaacs]

Hello.
I did a tangle foot BIAB AG style but found it was good for only 2 weeks after the ferment but after this it totaly lost any hop flavour and seemed like a very watery beer.I used nottingham yeast.
This was only my 2nd BIAB and my beers have improved loads since getting a good thermometer and being more strict with my brewing process.
I hope it goes well.
Regards Dean.

[Blackjack]

I used to drink a variety of bottled beers from usually from Tesco's incuding Tanglefoot, which were more reasonably priced than most traditional brews. Now, I find it tastes rather watery and thin despite a highish ABV.
From the recipe the price and the taste are fairly clear, a genuine accountants beer.

Forget the sugar and just use a lot more malt, you should get a much nicer beer with more body. DME would be a fair compromise.

[oz11]

Ahh... done and dusted now in the FV as per recipe above, with northdown and challenger as the hops. My memories of tanglefoot go back to the 1980's when it was on as a guest beer at the fox and firkin in lewisham. Very light and drinkable, and strong by the day's standards (except for the dogbolter!). Not had the bottled version and on the above comments I shan't bother.

My version was 1049OG going into the fermenter and it's kicking off nicely in there, we'll see what it's like in a few weeks time,
thanks guys.