Gluten Free Home Brewing Blog
Sugar Chart For Gluten Free Home Brewing
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!