Dusty's Sugar Wash - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Dusty's Sugar Wash

260 calories 12.2 g 12 oz
brewer logo
Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 30 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: Dustin
Calories: 260 calories (Per 12oz)
Carbs: 12.2 g (Per 12oz)
Created: Friday March 28th 2025
1.081
1.000
10.6%
0.0
0.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb Cane Sugar21 lb Cane Sugar 46 0 100%
21 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
300 g still spirits light spirit nutrient Water Agt Mash 10 min.
1.50 ml Phosphoric acid Water Agt Mash 30 min.
 
Yeast
- Still Spirits Vodka Yeast
Amount:
28.35 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 311 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 160 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.75 gal (51 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.75 gal (3 qt) sparge/top-off.    
Boil water added to kettle (equipment estimates 11.2 g | 44.8 qt) 10.45 41.8  
Volume increase from sugar/extract (early additions) 1.55 6.2  
Pre boil volume (equipment estimates 12.75 g | 51 qt) 12 48  
Boil off losses -0.75 -3  
Post boil volume 12 48  
Going into fermentor 12 48  
Total: 10.45 41.8
Equipment Profile Used: System Default
 
Notes

Invert sugar instructions

for 21 lbs sugar, use 3.25 Gal water.
Boil 20 mins
NOTE: USE LESS BAKING SODA AND ACID THAN DESCRIBED BELOW. I added 4 mL to a 12 gallon batch and the pH was < 3. Had to adjust up to 5 with baking soda. 5 is the ideal pH for inverting sugar.
This recipe won't need any baking soda at the end for the yeast since the pH is 5

Invert syrups that are cooked to develop color are not traditional--they are a homebrewing product. They taste good, but are different from say Ragus invert or brewers sugar.

I use Billingtons light muscovado sugar at varying percentages, with the remainder coming from cane sugar.

1 - 15% Light muscovado
2 - 30% light muscovado
3 - 60% light muscovado
Mix 1 kg sugar with 200ml distilled water. Heat to 160F, add phosphoric acid (Per kg sugar: 0.75ml 85% phosphoric or 1.5ml 88% lactic acid). Hold for 20'. Add 0.9g baking soda. Cool. You can also add 20% Dextrose to make it into a solid-ish block instead of a syrup.

Lately I've just been adding sugar directly to the kettle without inverting.

Cane sugar (inverted or not) + Molasses would be a more direct replacement too. 25g molasses (I like Wholesome Organic), 975g cane sugar for Invert #2.

See my 2023 HBC presentation on brewing with sugar here: https://www.homebrewersassociation.org/seminar/how-sweet-it-is-brewing-with-sugars/

Last Updated and Sharing
 
39
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-03-31 22:39 UTC