How much sugar can I add to beer?

For most styles, keep simple sugars under 10-15% of fermentable sugars. Belgian-style beers commonly use 10-20% sugar. Too much sugar can thin the body and create a cidery flavour in lighter beers.

Does lactose ferment?

No. Brewing yeast cannot ferment lactose, so it remains in the finished beer as residual sweetness and body. This is the basis for milk stouts and some NEIPAs. People with lactose intolerance should be aware of its presence.

When should I add honey?

Add honey at flameout or after primary fermentation to preserve its delicate flavour and aroma. Boiling honey drives off volatile aromatics. If adding post-fermentation, pasteurise by heating to 75°C briefly.

How do I calculate the gravity from fruit additions?

Fresh fruit is roughly 10-15% fermentable sugar by weight. As a rough guide, 1kg of fruit per 23L adds about 2-4 gravity points. The exact contribution varies by fruit type — berries are lower, grapes and mangoes are higher.

What is the difference between table sugar and dextrose?

Table sugar (sucrose) is 100% fermentable and adds no flavour. Dextrose (corn sugar) is also 100% fermentable but slightly less concentrated — you need about 10% more dextrose than sucrose for the same gravity contribution. Dextrose is marginally easier for yeast to process.

BrewCalcs

Adjunct Calculator — Sugar & Additives

Calculate gravity contribution from adjuncts like sugar, honey or fruit.

Adjunct Weight

Adjunct Type

Batch Size

How We Calculate This

Gravity Contribution

SG increase = (Weight lbs x PPG) / (Volume gallons x 1000)

Each adjunct has a different PPG (points per pound per gallon) value representing its sugar content. Simple sugars like sucrose have the highest PPG (46), while syrups like honey are lower due to water content.

Frequently Asked Questions

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Last updated: 2025-02-20

All calculations are estimates. Always verify values and adjust based on your equipment and ingredients.