Demerara sugar in stout?

MikeH

Hello,

I'm thinking of brewing a batch of Coopers stout (the generic one, not the black can Irish Stout) and was wondering about using demerara sugar either 50/50 with brewing sugar or 100%. Has any one tried this or have any comments? Will this work or is it likely to produce a revolting brew?

Cheers, Mike...

HBO_Staff

If using a darker, stronger tasting sugar such as Demerara then stout would be a good choice of brew, and it has been used before and should not create a bad taste. Often people use whatever sugar they have to hand so all types end up in brews. Being made up of larger granules it may take longer to dissolve and would probably benefit from being fermented at the top end of the recommended temperature scale for the brew.

MikeH

Thanks, I think I'll give it a go.

HBO_Staff

If you could give an update on how you find it that would be a big help for others too!

MikeH

I will do.  As soon as I can get the cash together to buy the kit I'll be giving it a go.