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Jeff (Klingdom)

Brown Sugar

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Some of the MrB recipes list brown sugar as an ingredient. I was interested in trying the Voodoo recipe. I was grocery shopping and noticed that there is no such thing as brown sugar! Only golden/light brown sugar and dark brown sugar. So then I check the ingredients of both boxes. They both state one ingredient. Brown sugar! Hahahaha.

So what brown sugar do you use when a recipe calls for it? Does it even matter?

Brew On!

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Use the light unless it calls for the dark.  The Staggerback Stout recipe specifically calls for dark brown sugar, for example.

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Less molasses. Molasses is not quite 100% fermentable, and what it leaves behind isn't all that great tasting in large doses. 

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Molasses flavor is not desirable in beer - that's why you should never use brown sugar, light or dark, in any recipe unless it specifically calls for it.

 

Like so many things with sugar as a component, when you remove the sugar (via the yeast eating it), the flavors that remain are not what you expect.

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