sugar addition for tripel

[infinitybrewer]

We are about to brew a 25 bbl. batch of tripel and will be using 13% granulated sucrose (200 lbs.). We will be adding the sucrose to the kettle and my question is this ... do we need to pre-dissolve the sugar prior to adding it, or can we just slowly add it to the boil? I want to avoid any scorching/burning or caramelization of the sugar on the bottom of the kettle. Thoughts, comments, wisdom?

Cheers,
Thom

[jason.koehler]

Hi Thom,

We made a 15 bbl Belgianish triplish/golden ale about 4 months ago and we dissolved 75 lbs of rice sugar syrup in hot water before adding it to the boil. I'm sure our syrup is a lot more sticky than your granulated sugar, and would have sunk right to the bottom of the kettle despite having the rakes on about 30 rpms...but the bottom line was we didn't want to chance any caramel darkening or flavoring in the beer, so we didn't risk it.

I suppose its a little work to dissolve it, but in the end, worth doing to minimize any risks. Plus, no one wanted to climb in the kettle and scrape it off the next day ;)

[Larry Horwitz]

Gas or steam kettle? we just start the whirlpool early and add it slowly.

[ScottV]

We have been adding 150# of sugar to one of our regular beers for two years now and have had abosolutely no problems adding it directly to the kettle as soon as the boill begins.

we just dump it in.

20bbl kettle, steam jacketed.


good luck,
Scott

[Captain Mullet]

When I add sugar, I add it during fermentation between 6 and 9 degrees Plato. This way the yeast can take that extra kick of sugar with out the risk of petering out.

I dissolve the sugar in hot water and pump it directly in. By doing this the yeast is nice and health and I find that maturation time can be shortened.

[Bham Brewer]

When I add sugar, I add it during fermentation between 6 and 9 degrees Plato. This way the yeast can take that extra kick of sugar with out the risk of petering out.

I dissolve the sugar in hot water and pump it directly in. By doing this the yeast is nice and health and I find that maturation time can be shortened.

I've never heard of anyone doing it that way. Intriguing. Kudos.

[surly1x1]

I have added candi sugar directly into the kettle during the boil(gas kettle). I add it in slowly and I have had zero problems. 10bbl kettle.

[MattyNB]

We've always added it straight into the boil with no problems. The sugar dissolves so fast it doesn't really matter.

1100 lbs sugar in 200bbl.

[Greenbrewmonkey]

Hello,

Our kettle is a kettle / whirlpool combi vessel, and gas fired. I generally add sugar; crystals, granules, or liquid during run off at a point when the whirlpool inlet is covered. I turn it on long enough to get the wort moving, slowly add the sugar, then turn it off again. So far we haven't ended up with any scorching to speak of.

Cheers,
Ron
Jolly Pumpkin Artisan Ales

[pbutlert]

I have always added it in the last 10 mins. of the boil as others have described, by getting the whirlpool going and dumping in the candi diamonds slowly. What I don't like about this is sometimes when it returns to a boil it is rather explosive, blowing some wort up the stack and all over the lid (stand back!). I am interested in Ron's method of adding to kettle during the lauter; If it doesn't really matter when it is added, this sound lots easier, and safer. :cool:

[Laughing Dog]

Actually It does matter when its added. if you run your calculations for your IBU's the hop utilization will be off, if you wait until whirpool your Utilization will be higher( lower SG during boil= higher Utilization, higher SG during boil lower Utilization) therfore you have to calculate for your hops according to when you add the suger.

Laughing Dog

[pbutlert]

Good point Fred-my recipes are run on promash, which figures the OG with the sugar as part of the grain bill. So I have been hopping wort with a lower gravity throughout the boil which would mean I have been getting more IBU's than I thought by adding the sugar late. I was just thinking in terms of flavor. Next time I will try adding it earlier! :)

[Greenbrewmonkey]

Hi,

I calculate IBU with the gravity adjusted for the sugar addition, and indeed one of the reasons I add during run off is to avoid the sometimes volcanic eruptions when added during the boil, and really, unless you are adding a lot of sugar the percentage difference in utilization is not all that great. Although in these times of hop scarcity....

Oh, and the flavor I like quite a bit better as well. More sugars for that protein-sugar Maillard reaction we all love so.

Cheers,
Ron
Jolly Pumpkin Artisan Ales

[REV]

I add straight to the kettle, 5-10 minutes before I cut heat and start the whirlpool. Didn't scorch at all. As mentioned.....be careful and go slow, she gets a little rowdy, and splashing boiling wort isn't much fun.

[infinitybrewer]

Just wanted to let everybody know that the sugar addition in the kettle went very smoothly. We have a 25 bbl. direct fired kettle and added the sugar slowly once we had a full rolling boil. After transferring the wort to the whirlpool vessel we carefully checked the bottom of the kettle and found no residual sugar or evidence of burning/scorching. As a matter of fact, the kettle bottom looked cleaner than normal. So, thanks to everyone who responded to our question. Collective wisdom prevails again!

Cheers,
Thom

[Greenbrewmonkey]

Hello Thom,

I just noticed your location info. I only know one 25 bbl kettle in Kailua-kona. You guys are brewing a tripel? Should be awesome. We're planning to be out in march again for the festival, will the tripel still be around, you think?

Say "Hello" to Rich for Laurie and I,

cheers,
Ron
Jolly Pumpkin Artisan Ales

[infinitybrewer]

Hi Ron,

Yes, that's us and we will have the Tripel for the festival. It's our 3000th batch so we wanted to do something special. Good to hear you'll be back in March with your exquisite ales, it's such a great addition to the festival. As a matter of fact, I still have several bottles that you brought last year, squirreled away in a dark cool place ... just waiting for the right moment to open them.

I'll tell Rich you and Laurie said "Hi".

Cheers,
Thom

p.s. thanks again for the input.