Norms tanglefoot recipe question?

[sargie]

In his recipe it says sugar. Is this dextrose or redular table sugar or some other sugar?

TANGLEFOOT 5 gallon batch OG 1048 ABV 5.1% 24 EBU

PALE MALT 3510 gms
SUGAR 770 gms

HOPS 90 minute boil

CHALLENGER 18 gms
NORTHDOWN 10 gms

Add 20 gms NORTHDOWN last 15 minutes.

YEAST of your choice.

[Deebee]

I used bulk standard table sugar. turned out very nice although in future i might just Up the pale malt and maybe add a tiny bit of carapils.

i don't like using non grain in all grain brews if at all avoidable.

[sargie]

I used bulk standard table sugar. turned out very nice although in future i might just Up the pale malt and maybe add a tiny bit of carapils.

i don't like using non grain in all grain brews if at all avoidable.

Yeah thats what i thought adding table sugar seems like im going back 10 steps Tanglefoot is a sweet beer though so i guess thats why it's in there?

[befuggled]

It's actually the opposite.
Because virtually all of the added sugar is fermentable, it will become alcohol, leaving the beer drier and lowering the FG.

A very large number of breweries add sugar, though they seldom admit to it. It tends to make a "strong" beer less strong tasting and sickly sweet.
A couple of examples of how sugar works really well are Moorehouse's "Pendle Witches Brew" and Palmer's "200".

It is only when you put too much sugar in that it goes "tinny"!

[OldSpeckledBadger]

Yeah thats what i thought adding table sugar seems like im going back 10 steps Tanglefoot is a sweet beer though so i guess thats why it's in there?

It's in there to up the alcohol content without making the taste too cloying. If you're looking for a high gravity all malt beer then Tanglefoot is not for you. As long as there's sufficient malt in there to give the beer a good body, there's nothing wrong with adding sugar. It doesn't make the beer sweeter as you erroneously speculate. That's a function of mash temperature and yeast attenuation.

[sargie]

Yeah thats what i thought adding table sugar seems like im going back 10 steps Tanglefoot is a sweet beer though so i guess thats why it's in there?

It's in there to up the alcohol content without making the taste too cloying. If you're looking for a high gravity all malt beer then Tanglefoot is not for you. As long as there's sufficient malt in there to give the beer a good body, there's nothing wrong with adding sugar. It doesn't make the beer sweeter as you erroneously speculate. That's a function of mash temperature and yeast attenuation.

No not at all im looking for a beer that tastes like tanglefoot lol. I had one recently and i really enjoyed it. I also liked the fursty ferret they do too.

I thought only dextrose was fully fermentable and table sugar wasn't my bad Thats usualy the case with brewing though learn somthing new all the time.

[dave-o]

I thought only dextrose was fully fermentable and table sugar wasn't my bad

It's true that dextrose is more fermentable that sucrose, but the difference is so small that it doesn't matter in practical terms.

[OldSpeckledBadger]

Removed by admin.

[Capped]

770g of sugar against 3510g malt seems an awful lot to me - but it's a popular beer so it must work. Never tried it,so guess I'm not qualified to judge! Personally I never use granulated sugar except for priming,but occasionally use golden syrup in paler brews,but no more than 350g set against 4Kg pale malt. I find it most agreeable...

[RichardG]

Our views on adding sugar etc to ale is interesting in some ways. I don't think anyone would accuse the Belgians of not brewing 'proper' beer, and they use it in a lot of their brews; very nice they are too!

[sargie]

my bad

Your bad what? If your English is that poor then it's no wonder you completely misunderstand everything you read.

Woah no need for the insult! My bad is an expression meaning my mistake. Chill out have a homebrew!

[sargie]

770g of sugar against 3510g malt seems an awful lot to me - but it's a popular beer so it must work. Never tried it,so guess I'm not qualified to judge! Personally I never use granulated sugar except for priming,but occasionally use golden syrup in paler brews,but no more than 350g set against 4Kg pale malt. I find it most agreeable...

Thats interesting, do you think syrup in this recipe would work better than table sugar?

[OldSpeckledBadger]

Removed by admin.

[smdjoachim]

sargie wrote:My bad is an expression meaning my mistake


OSB replied
Removed by admin

OSB
At first i thought it was your age showing ,but then i thought about it and now i completely agree with you

[Spud395]

It wouldn't be an expression I'd be fond of either, but this is how language evolves.
The English language (the same as any other) is changing all the time, whether you like it or not.

Even if it's wrong, it's more forgivable than abusive name calling.
Then again I'm Irish so I guess my opinion dosn't matter.