Gluten Free Home Brewing Blog
Sugar Chart For Gluten Free Home Brewing
Sugars play an important role in gluten-free brewing, whether they are used to increase gravity, lighten body, improve fermentability, or create specific flavor characteristics. From simple sugars such as dextrose and sucrose to specialty ingredients like candi syrup, honey, and molasses, each fermentable contributes differently to the finished beer.
The chart below provides a quick reference for some of the most commonly used sugars in gluten-free brewing, including their approximate yield, color contribution, and general characteristics. Use it as a starting point when designing recipes or selecting adjunct fermentables for your next batch.
| Sugar | Lovibond | PPG | Fermentability | Typical Usage |
| Brown Rice Syrup 45DE | 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 | 1.046 | 100% | Helps to maintain the high alcohol content of Belgian Ales without making them overly malty or sweet. |
| Candi Sugar - Dark | 225-275 | 1.046 | 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 | 20-150 | 1.035 | 95-100% | Imparts sweet and dry taste; For Honey, Brown and Specialty Ales. |
| Lactose (non-fermentable) | >1 | 1.043 | 0% | Adds sweetness and body; Use in Sweet or Milk Stouts. |
| Maple Syrup - Pure | 35 | 1.030 | 90-100% | 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 | 90-100% | 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 45HM | 3 | 1.035 | 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. |