Standard Liquor Concentration

[Montana Bob]

I work in a beet sugar factory, and have 60 lbs of Standard Liquor, at 32 PPG. The SRM is about 10, and it has a slight caramel/burnt sugar flavor. My thought is to use 10lbs for a 5 gl batch, and use a high gravity ale yeast, and use a hop in the 7-10 as range. Anybody have any thoughts on this?

 

[Nosybear]

I work in a beet sugar factory, and have 60 lbs of Standard Liquor, at 32 PPG. The SRM is about 10, and it has a slight caramel/burnt sugar flavor. My thought is to use 10lbs for a 5 gl batch, and use a high gravity ale yeast, and use a hop in the 7-10 as range. Anybody have any thoughts on this?

You have candi syrup. Belgian styles use it.

 

[J A]

Use it at max 20 percent to 80 percent malt extract for a decent beer.

 

[Montana Bob]

You have candi syrup. Belgian styles use it.

Thanks for input.

 

[Montana Bob]

Use it at max 20 percent to 80 percent malt extract for a decent beer.

Thanks for the advice

 

[HighVoltageMan!]

You have raw sugar. It has molasses in it. Belgian candi is refined sugar that’s been inverted and caramelized. It will have a different flavor profile than raw sugar. The molasses in the raw sugar has a mineral/ dark dried fruit character to it, but there not enough in raw sugar to make a big impact. Basically you have sugar that can be fermented, but just sugar alone is a challenge for the yeast, it needs some malt to have the proper nutrients for a good fermentation. So JA’s advice is spot on.

If you want to ferment just the sugar, it would be more of a seltzer than anything else.

 

[Montana Bob]

Thanks for the info. I plan now to use .25 lb in a 1 gl Brown Ale kit I got for Christmas. Just because I like to experiment.

 

[Bubba Wade]

Thanks for the info. I plan now to use .25 lb in a 1 gl Brown Ale kit I got for Christmas. Just because I like to experiment.

That should work well. I have used small quantities of molasses over the years to give the beers a bit more interesting flavor profile.

10% of the fermentables is a good place to start. You can adjust on later batches.

You might investigatesome of the Belgian beer styles. Many use this beer sugar syrup that you have.