Increases sweetness and fermentability. Check out which sugar is best for you, glucose, lactose and caramel. Brewlength extenders and adjuncts from Murphy & Son.
Benefits of Brewhouse extenders: Adds Flavour, Can add colour, Primings, High Gravity Brewing
Glucose Syrup 61%
GLUCOSE SYRUP 61 (731) is a non-GMO purified, caramel with a colour of 25-55 °EBC which can be used as a priming sugar or brewlength extender
Glucose Syrup Low Colour 60/80
A syrup which is ideal for using as a brewlength extender (92% fermentable)which has a low colour intensity.
Lactose Monoh (sugar/Powder)
a non fermentable sweetener which is used in finishedbeer to give a faintly milky sweetness to stouts anddark beers.
A dark brown liquid obtained by controlled heattreatment of sugars (saccharose or glucose) usingcertain additives (ammonium hyrdroxide). Caramels are used to provide colour in beer, cider and non-alcoholic malted beverages.
Murphy’s laboratory services
Their state of the art laboratory can provide you with a wide range of analytical and microbiological services.