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02-08-2010, 08:12
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Once you hit the 20th century, there's one problem with brewing logs. All the bloody proprietary sugars. Things either with exotic-sounding names like laevuline or prosaic permutations of letters, like DCS. Or even worse, enigmatic names, like Hay's "M".

Where am I mentioning this now? In preparation for the coming series of posts on Lees post-WW II beers. They were big sugar fans. Some of their beers contained as many as half a dozen.

In some cases they sugars make up such a high percentage of the grist, that just substituting table sugar for them really isn't going to work. Because, in addition to providing fermentable material, the sugars also had other functions. like colouring.

So (courtesy of Kristen) is your cut out and keep guide to proprietary brewing sugars:


Sugar
Colour
Description
Black treacle
400 ebc
dark fruits not caramel
Carameline
3600 ebc
invert sugar based colourant
CDM


see carameline
CWA


starch conversion syrup eg enzymatic syrup
DCS


see carameline
HX
0 ebc
white sugar of lower grade. XXV top dutch grade
Lactose
0 ebc
unfermentable. lends 35 gravity points per pound per gallon. So for the archer stout it would be 224lb 35pts/ 1329 gal = ~6 pts fg just from lactose.
Proteinex
10 ebc
soluble nitrogen invert kettle fining. increase yeast health and beer head

Well, some brewing sugars. There's also Laevuline, a priming sugar. A very common priming suagrar. SP, too. That's another sort of priming. Any help with what these - and Hay's "M" - were would be much appreciated.https://blogger.googleusercontent.com/tracker/5445569787371915337-4900676768686400091?l=barclayperkins.blogspot.com


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