Sugars/Malts (1lb/1gal)
| L | G | Description |
Belgian Candi Sugar (clear)
| 0.5° | 1.036 | Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales. |
Candi Sugar (amber)
| 75° | 1.036 | Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales. |
Candi Sugar (dark)
| 275° | 1.036 | Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales. |
Brown Sugar
| 40° | 1.046 | Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers. |
Dark Brown Sugar
| 60° | 1.046 | Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers. |
Corn Sugar
| 1° | 1.037 | Use in priming beer or in extract recipes where flaked maize would be used in a mash. |
| Demerara Sugar | 1° | 1.041-42 | Imparts mellow, sweet flavor. Use in English ales. |
| Dextrose (glucose) | 1° | 1.037 | Imparts a mild sweet taste and smoothness. Use in English beers. |
| Dry Malt Extract | Varies | 1.044 | Extra light (2.5°), Light (3.5°), Amber (10°), Dark (30°), Wheat (3°) |
| Varies | 1.032 | Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales. |
| Invert Sugar | NA | 1.046 | Increases alcohol. Use in some Belgian or English ales. Use as an adjunct for priming. Made from sucrose. No dextrins. Use 1 cup for priming. |
| Lactose | NA | 1.043 | Adds sweetness and body. Use in sweet or milk stouts. |
| Licorice Stick | NA | NA | Adds a smooth flavor to stouts, porters, holiday ales and flavored beers. |
| Lyle's Golden Syrup | 0° | 1.036 | Increases alcohol without flavor. Liquid Invert Sugar. Use in English and Belgian (Chimay) ales. |
Maple Syrup
| 35° | 1.03 | Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters. |
| Maple Sap | 3° | 1.009 | Crisp dry, earthy flavor. Use in pale ales, porters and maple ales. |
| Molasses | 80° | 1.036 | Imparts strong sweet flavor. Use in stouts and porters. |
| Rice Solids | 0.01° | 1.04 | Lightens flavor without taste. Use in American and Asian lagers. |
| Sucrose (white table sugar) | NA | 1.046 | Increases alcohol. Use in Australian lagers and English bitters. |
| Syrup Malt Extract | Varies | 1.033-1.037 | Extra Light (3.5°), Light (3.5 -5°), Amber (10°), Dark (30°), Wheat (2°). |
| Treacle | 100° | 1.036 | Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ales. |
