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6tri6ple6  Offline  
Joined: Sun Mar 06, 2011 8:30 am
Posts: 3
PostPosted: Sat Apr 23, 2011 9:22 am 
Hey all,
Im just trying to get my head around the whole biab process as i have never done all-grain before and would love to get involved. I am trying to apply these processes to some recipes that i have always been keen to do.
When you are scaling a recipe to biab does the cane sugar portion of the recipe need to be increased?
The recipe im thinking of is the belgian blonde from "Brewing Classic Styles."

Im sorry if it sounds like a noob-ish type question or it has been covered before.


Cheers


Richard
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BrickBrewHaus  Offline  
Joined: Wed May 19, 2010 7:30 am
Posts: 425
Location: Champaign, IL
PostPosted: Sat Apr 23, 2011 11:30 am 
Simple answer...No

I don't see a cane sugar addition in the BCS blonde ale (pg 96-97), but in general all grains/sugars can be kept at the same percentage given for a recipe.
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6tri6ple6  Offline  
Joined: Sun Mar 06, 2011 8:30 am
Posts: 3
PostPosted: Sat Apr 23, 2011 12:22 pm 
BrickBrewHaus wrote:
Simple answer...No

I don't see a cane sugar addition in the BCS blonde ale (pg 96-97), but in general all grains/sugars can be kept at the same percentage given for a recipe.


No, i mean the belgian blonde on p. 234-235.

so the cane sugar addition would still be 680g or 1.5lb?
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BrickBrewHaus  Offline  
Joined: Wed May 19, 2010 7:30 am
Posts: 425
Location: Champaign, IL
PostPosted: Sat Apr 23, 2011 8:40 pm 
6tri6ple6 wrote:
so the cane sugar addition would still be 680g or 1.5lb?
Correct, assuming you're keeping everything else the same.
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