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Gluten Free Home Brewing Blog

Sugar Chart For Gluten Free Home Brewing

By GFHB  -  March 17th, 2018

Last month we filmed a video blog Q&A with Bierly Brewing and discussed his experience with extract brewing. We thought a good follow up to that video blog would be a chart of sugars frequently used in brewing gluten free beer.

Sugar Lovibond PPG Fermentability Typical Usage
Brown Rice Syrup 42DE - Clarified 2 1.037 75% Nearly colorless and flavorless; Provides proteins and amino acids necessary for yeast nutrition, head retention and body. High percentage use may result in cidery effect.
Brown Sugar - Light 40 1.046 100% Imparts rich, sweet flavor; Use in Scottish ales, old ales and holiday beers.
Brown Sugar - Dark 60 1.046 100% Imparts rich, sweet flavor; Use in Scottish ales, old ales and holiday beers.
Candi Sugar - Clear 0 1.036 100% Helps to maintain the high alcohol content of Belgian Ales without making them overly malty or sweet.
Candi Sugar - Dark 275 1.036 100% Helps to maintain the high alcohol content of Belgian Ales without making them overly malty or sweet.
Candi Syrup - Simplicity 1 1.032 100% Ideal for all Belgian Blonde Ales, Saisons and Belgian Trippels.
Candi Syrup - Golden 5 1.032 100% Adds a pronounced caramel and light fruit palate to award winning authentic Belgian Tripels, Saisons, Golden Ales, and Bier de Garde.
Candi Syrup - D-45 45 1.032 100% Toffee, vanilla, and toasted flavors; Ideal for all Belgian Amber Ales and of course traditional Belgian Dubbels.
Candi Syrup - D90 90 1.032 100% Subtle chocolate, toffee, and toasted bread flavors to your Belgian Brown Ales.
Candi Syrup - D180 180 1.032 100% Hints of fresh ground coffee, dark fruit, and toasted bread that are ideal for all Belgian Dark Ales.
Corn Sugar - Dextrose 1 1.037 100% Use in priming beer or in extract recipes where flaked maize would be used in a mash.
Honey Varies 1.032 90-95% Imparts sweet and dry taste; For Honey, Brown and Specialty Ales.
Lactose (non-fermentable) 0 NA NA Adds sweetness and body; Use in Sweet or Milk Stouts.
Maple Syrup - Pure 35 1.030 65% Dry, woodsy flavor when used in the boil; Sweet maple flavor when used in bottling; Use in Maple Ales, Pale Ales, Brown Ales and Porters.
Molasses 80 1.036 Up to 90% Imparts strong sweet flavor; Use sparingly in Stouts and Porters.
Molasses - Blackstrap 80 1.036 50-60% Imparts very strong sweet flavor; Use sparingly in stouts and porters. May add metallic flavor to beer.
Rice Syrup Solids >1 1.040 Unknown Lightens flavor without taste; Dries the finish; Used in extract recipes where flaked rice would be used in a mash; Used frequently in lagers.
Sorghum Syrup 45DE 3 1.037 72-75% Base syrup for extract brewers; Mild grain-like flavor; Provides proteins and amino acids necessary for yeast nutrition.
Sucrose (white table sugar) >1 1.046 100% Increases alcohol with minimal taste; Use up to 1 LB per 5 gallon batch to avoid cidery effect.

Please contact us with any other sugars that you use in your brewing and we will add them to this list.

Cheers!

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