[quote=“dmtaylo2”][quote=“jabonneau86”]Same type of question, but about brown sugar. Last year did an Imperial Pumpkin, and added a cup of brown sugar. not so much for the higher alcohol, but more for the flavor. Would brown sugar dry it out the same as corn/table sugar? More for my own understanding what I am doing to the beer than anything else.
From what I can remember, it had the hint of brown sugar flavor to it, but was just curious. Getting ready to brew it again as it turned into my wife’s favorite, and got an Honorable Mention from it at a local comp.[/quote]
There’s no way you’ll be able to taste 1 cup brown sugar in a 5 gallon batch, at least not in 5 gallons. Maybe in small 1 gallon batch you would. Molasses is like 90-some percent fermentable, so it will increase alcohol and serve to slightly dry out the beer like other simple sugars. If you want to taste a little molasses in your beer, then use a cup of molasses. It works well, I’ve done it. Just don’t use any more than that (per 5 gallons) or it can taste too strong.[/quote]
Not that I disagree with not being able to taste the molasses in such a small amount but according to this site, molasses is only 78% fermentable:
. Since molasses is such a small percentage of brown sugar, brown sugar can be considered to be almost fully fermentable. Maybe that’s what you meant?
It’s why I suggested adding straight molasses if that’s what he was looking for.