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BeerTools Discussion Forum • View topic - Adding Fermentable sugars in secondary

Adding Fermentable sugars in secondary

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

Moderator: slothrob

Adding Fermentable sugars in secondary

Postby danbrew11 » Wed Apr 20, 2011 1:39 pm

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Lager

Postby slothrob » Wed Apr 20, 2011 7:32 pm

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Postby danbrew11 » Wed Apr 20, 2011 8:08 pm

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Postby slothrob » Wed Apr 20, 2011 9:03 pm

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Postby danbrew11 » Wed Apr 20, 2011 9:58 pm

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Postby slothrob » Thu Apr 21, 2011 6:38 am

Did you type the recipe correctly?

If the original recipe was 1.5# of DME and 8 oz of Crystal 60, which would be a more typical recipe, then the beer would be about 1.050 OG. As typed, especially since the Flaked Corn wouldn't have added any sugars, since it needs to be mashed with an enzymatically active grain, it's probably closer to 1.036 OG.

Most beers I make are on the low to moderate alcohol scale, so I probably wouldn't worry about bumping the alcohol in either case. However, it's probably easier to make a good beer around approximately 1.044-1.056, when you are getting started in brewing, than lower or higher OG beers.
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Postby danbrew11 » Sat Apr 23, 2011 10:31 am

Yeah everything was typed correctly. i use the beer calculus recipe generator from Hopville. I added 4oz of boiled Rice Syrup Solids to the beer very carefully yesterday. I just checked it and there is some activity, so thats good.
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Recipe

Postby slothrob » Mon Apr 25, 2011 6:24 am

We should talk when you are deciding on your next recipe... That recipe calculator seems to just allow you to throw any grains together without regard to their contribution to the beer or the brewing techniques you're using. We could probably work together to find or design a recipe that should turn out to your liking.
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Postby danbrew11 » Mon Apr 25, 2011 7:52 am

Yeah, i kinda had a feeling that it wasn't very realistic. especially when i would put in specialty grains or any kind of grains and it would up the ABV dramatically. I was just using it because it was easy to use, and it was something that could get me started, at least to understand it a little better though experimenting with brewing the recipes. I don't have the time or equipment to do a full mash probably not even a partial mash, so i was just using the grains to steep for flavor and color. Yeah i think that would be awesome if you could help me get a legit recipe going. I'm just about ready to transfer this Lager to a secondary, but I'm gonna let it sit out in room temperature (70-75 degrees) for 24 to 48 hours to do a diacetyl rest before i transfer. Thanks man for all your help!
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Postby slothrob » Mon Apr 25, 2011 7:33 pm

You're going to get about 46 gravity points per pound from dry extract, about 36 points per pound from liquid extract, and about 25-30 points per pound from grain, unless the grain needs to be mashed, like your flaked corn. So, 1 pound of dry extract in 1 gallon will always give you a 1.046 beer. Then, every point that ferments out will give you ~0.13% abv, so that 1.046 beer finishing at 1.011 would have about 3.25% abv.

Unfortunately, I haven't made a lot of extract beers, so I'm no expert on the subject. But, if you feel like sticking with extract for now, you'll probably want to make sure that you're getting most of your fermentables from the extract, about 80-95% for most beers. Crystal Malt is really engineered to adjust the flavor not to provide most of the sugar.

I'll be curious to hear how this beer comes out, though. If there's a particular style of beer you like, I'll be glad to try and help you make something.
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Postby danbrew11 » Fri Apr 29, 2011 10:25 am

'Holy Santa Claus !@#$"
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Postby TimmyR » Fri Apr 29, 2011 7:59 pm

Cheers,

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Postby slothrob » Sat Apr 30, 2011 7:38 am

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Postby danbrew11 » Sat Apr 30, 2011 10:53 am

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