I’ve never used table sugar before, doing so to raise ABV. Is there a better option?
OG: 1.102
Color 36.4
Est. ABV 10%
I think I want the ABV higher, thats the reason for the table sugar. I’m going to barrel age this for a year and want the higher ABV.
Opinions on the D-180. Looking for that dark stone fruit influence. Not to sure that 2lbs is enough. Adding at whirlpool.
Table sugar is fine for just adding fermentables, as would be dextrose. Less refined cane sugars will add flavor complexity too, but I gather you’re getting just what you want on that front from the candi syrup.
Another option to raise the gravity when you’ve run out of room in the mash tun is DME. If you want to maintain the body and flavor of a malt wort.
The caramel 120 should provide some dark fruit character too so I think you’ll e OK. You could also switch the C-120 to Special B to get even more dark fruit.
Big beers can finish too sweet and heavy for my liking, if some sugar isn’t used.
I always go for simplicity whenever possible. Here is a recipe from beer historian, Ron Pattinson straight out of his brew log collection and based on the recipe from Courage brewery in 1914.
I’ve recently done some Ron Pattinson-based porter using just pale, brown and black malt. The brown is the characteristic flavor of London porter and stout, and somehow, dark fruit shows up in there. No idea how. Even though I’d probably add brewing sugars more often than not going forward, it’s worth doing a simple, historical recipe like that just to get an idea what the fundamental flavors should be.