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Working out a DIPA recipe. I want to add some sugar to lighten the body and hit a higher alcohol level. What type of sugar would you recommend adding?

I have a Simcoe DIPA recipe that I really enjoy a lot and I add a pound of dextrose.

That is what I'm thinking about. Just seeing if there were any other good options.

I don't use anything but cane sugar anymore. And if the beer is fairly big, sometimes I'll add it into the fermenter when it starts to slow down.

I usually use 5% corn sugar

pet lion wrote:That is what I'm thinking about. Just seeing if there were any other good options.

And to further clarify, the pound of dextrose that I add is for a 5 gal batch.

Straight up cane (table) sugar is as good as any. Up to ~ 10% max of the grist bill, I usually keep it below 7% when I use it though

Be careful when using sugar as a percentage of the grain bill; read #9. I believe it makes sense for Nash as he has a very high efficiency.

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