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• Do I need an hydrometer?
  *With Extract brewing, if you follow the recipe you will always have enough sugar in the wort and will know the original gravity. If your beer finishes ferm
  844 bytes (141 words) - 00:59, 15 November 2007
• Pitching the Yeast
  ...wort, they begin to reproduce in amazing numbers; pitching the yeast onto sugar prior to adding them to the main [[wort]] allows the brewer to increase the
  4 KB (626 words) - 03:31, 15 December 2008
• Dubbel
  ...for dried fruit flavors, other specialty grains for character. Dark candi sugar for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldi
  4 KB (676 words) - 17:49, 16 July 2008
• Steinbier
  0 bytes (0 words) - 16:31, 26 September 2014
• Dry
  ...ic beverages can occur in low-gravity worts or musts where there is little sugar overall, or when a yeast is too attenuative for the gravity. It can also b ...Common sugars used for this purpose are [[Dextrose]] and Belgian [[Candi Sugar]].
  1 KB (223 words) - 03:23, 15 December 2008
• American Blonde Ale
  ...redients=Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity Engli
  4 KB (636 words) - 23:37, 23 February 2008
• Cream Ale
  ...inish can vary from somewhat dry to faintly sweet from the corn, malt, and sugar. Faint fruity esters are optional. No diacetyl.
  6 KB (932 words) - 03:41, 1 March 2013
• Amber Lager
  ...should not exceed 125 per 12 ounce serving. Corn, rice, or other grain or sugar adjuncts may be used but all malt formulations are also made. Malt and hop
  2 KB (305 words) - 14:09, 26 October 2007
• Belgian Pale Ale
  ...th (cara) Vienna and Munich malts adding color, body and complexity. Candi sugar is not commonly used as a high gravity is not desired. Noble hops, Styrian
  5 KB (734 words) - 14:49, 24 October 2007
• Stout
  ...le elsewhere). The "milk" name is derived from the use of lactose, or milk sugar, as a sweetener. ...and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale
  31 KB (4,799 words) - 01:25, 1 April 2009
• Lambic
  ...ear-old versions. It is then [[bottle conditioned]] and carbonated by the sugar remaining in the young lambic. Gueuze is then traditionally finished using ...or dark candi sugar to form a sweet and sour beverage. Traditionally, the sugar was added directly to the mug and served with a mortar with which the drink
  19 KB (2,939 words) - 14:27, 22 September 2007
• Specialty Belgian Beer
  ...anomyces or Lactobacillus. May include flavors from adjuncts such as candi sugar or honey. ...be apparent if it is a key ingredient. May include adjuncts such as candi sugar and honey. May include Belgian microbiota such as Brettanomyces or Lactobac
  8 KB (1,289 words) - 19:52, 22 October 2007
• Berliner Weisse
  ...g gravity in the range 7-8°P. Often served with the addition of a shot of sugar syrups ("mit schuss") flavored with raspberry ("himbeer") or woodruff ("wal
  8 KB (1,315 words) - 18:42, 20 November 2011
• Winter Warmer
  ...ude distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. A light spruce or other e ...rful adjuncts are often used (e.g., molasses, treacle, invert sugar, brown sugar, honey, maple syrup, etc.).
  7 KB (1,027 words) - 02:56, 15 October 2007
• Scottish Light Ale
  ...add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the tradition
  5 KB (716 words) - 14:41, 24 October 2007
• Irish Red Ale
  |ingredients=May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Gener
  4 KB (598 words) - 11:51, 18 November 2010
• Mild Ale
  ...come from the use of crystal or roasted malts, however the use of inverted sugar and brewer's caramel is also common. "Chocolate," "fruity," "nutty" and "bu ...y dextrinous), crystal and darker malts should comprise the grist. May use sugar adjuncts. English hop varieties would be most suitable, though their charac
  12 KB (1,852 words) - 14:57, 25 May 2015
• All-grain brewing
  ...[[malt extract]]. The term may be misleading; all-grain beers may contain sugar or other adjuncts, spices, or flavorings, and of course extract is simply a ...hot water for a period of time to allow the enzymes to convert starch into sugar. It also extracts colors and flavors from the grain. Mashing at cooler temp
  12 KB (2,109 words) - 12:55, 1 November 2012
• Lactomel
  ...created by some home mead makers using [[milk]] as a source of fermentable sugar. It is not a traditional product, although some traditional [[fermented be
  910 bytes (140 words) - 01:53, 12 October 2007
• Specialty Fruit Beer
  ...Remember that fruit generally add flavor not sweetness to fruit beers. The sugar found in fruit is usually fully fermented and contributes to lighter flavor
  9 KB (1,366 words) - 16:51, 18 September 2007

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