Beer Brewing Excipient Sugar

Many craft lovers have heard that there are many benefits of using sugar, such as convenient wort concentration control, vigorous fermentation, increased fermentation, increased alcohol content, and refreshing taste, etc., began to add sugar to the wort, I need to remind everyone What's more, the incorrect addition of sugar will also bring negative effects to beer, such as reducing the style and flavor of beer, foam retention, CO2 fusion, and killing power.

Below we will share with you the relevant knowledge about excipient sugar.

Sugar is a very simple substance that does not contain low-molecular dextrin and nitrogen. Everyone already knows that low-molecular dextrin and nitrogen are necessary ingredients for beer, so the amount of addition should be based on malt (or wort) Low-molecular-weight dextrin and soluble nitrogen and amino nitrogen are determined by the specific conditions, and the general amount is about 10% of the raw material.

Sugar can be directly added to the wort boiling pot at the end of wort boiling. The types of added sugar are mainly sucrose, glucose and syrup.

01 sucrose

Sucrose is divided into white sugar, white cotton sugar, red sugar, and red cotton sugar. The purity of white sugar can reach 99.97%. After addition, it does not increase the wort color, and the red sugar will increase the wort color to varying degrees. Generally brewers prefer to use white sugar. When in use, it can be directly added to the wort boiling pot 5 to 10 minutes before the end of the wort boiling, or it can be added when the wine is added to make the post-fermentation vigorous.

The white granulated sugar can be fermented by yeast to improve the fermentation degree of beer.

02 Glucose

The advantage of using glucose as an auxiliary raw material is that it can reduce the protein content in wort and increase the degree of fermentation. The disadvantage is that the beer tastes relatively light. It is generally not recommended to add glucose to the wort boiling pot. If the amount is not suitable, it will affect the normal metabolism of other sugars.

03 Syrup

There are many types of syrup. Different raw materials, different processes and different requirements can produce different syrups. Most of the brewing beer now uses maltose syrup, which is mainly composed of maltose. The amount of syrup added is generally 20%-30%, and the highest reaches 50%. The syrup is mostly added directly in the wort boiling pot.