JaredW Posted August 9, 2010 Share Posted August 9, 2010 Hi all again i am thinking about putting down the original series stout and was wanting to know the alcohol percentage when made to the recomended instructions, if it is 4.7% because using be2 how would you recomend i go about raising the percentage to around the 7% mark?? Thanks again Link to comment Share on other sites More sharing options...
PB2 Posted August 9, 2010 Share Posted August 9, 2010 Stout beer kit + Dark Ale beer kit + 500g Sugar, made to 23 litres. If using a typical 30litre FV, mix it to no more than 18litres, in the first instance then top up to 23 litres once the foam (krausen) has collapsed. Use both sachets of yeast. Link to comment Share on other sites More sharing options...
JaredW Posted August 9, 2010 Author Share Posted August 9, 2010 what type of sugar is that dextrose?? Link to comment Share on other sites More sharing options...
JaredW Posted August 9, 2010 Author Share Posted August 9, 2010 oh and is it an ale yeast?? Link to comment Share on other sites More sharing options...
PB2 Posted August 9, 2010 Share Posted August 9, 2010 "sugar" = white sugar (cane sugar). Use dextrose if you like - for this recipe, it will make no noticable difference in flavour or aroma. Yeast types discussion for all of our beer kits is here Link to comment Share on other sites More sharing options...
rossm Posted August 9, 2010 Share Posted August 9, 2010 Yesterday I bottled my stout for next winter, I used that recipe but substituted the sugar with LDM, It smelled very nice and tasted even nicer, this is the third or fourth time I have made this brew and have never had a failure, and in fact they seem to be getting better, this one will get at least twelve months to mature before I try it.....well maybe just one before then. Link to comment Share on other sites More sharing options...
JaredW Posted August 10, 2010 Author Share Posted August 10, 2010 thanks for the advice i was wondering how they turned out as i have never brewed a stout befor and does it have a creamy head like guiness if not is there any way that i could achieve this ?? Link to comment Share on other sites More sharing options...
Muddy Waters Posted August 10, 2010 Share Posted August 10, 2010 From what I've heard Jared you need to use nitrogen in a keg set-up to achieve a Guinness Style head. Link to comment Share on other sites More sharing options...
JaredW Posted August 17, 2010 Author Share Posted August 17, 2010 hi again well i have put down the brew as suggested by pb2 except i added 600g of glucose and topped it up to 20l i am just wondering how it will get to the 7% mark, when i took the o.g and it was only 1052?? what is the expected final gravity of this brew i was thinking i would need a o.g of around 1060-1065 perhaps Link to comment Share on other sites More sharing options...
Trusty1 Posted August 17, 2010 Share Posted August 17, 2010 the CALCULATOR I used suggests an OG of 1070, an FG of 1015 and an ABV of 7.8%. THis is a guide only, but usually a fairly accurate one. You must have taken a dud sample. Link to comment Share on other sites More sharing options...
Kearnage Posted August 17, 2010 Share Posted August 17, 2010 I made the original beefier recipe suggested by PB2 (same except 1kg of dextrose) to 23 L which I am intending to bottle today. The calculator says: 1067, 1013, 7.8%. My actual figures: 1066, 1012. For simple recipes it seems to work pretty well. I reckon Trusty is right, something went wrong with the OG sample. I recently had one that in hindsight was way too low, but it's not something you can repeat a few days later.... PS - it's one big intense brew. I haven't got any glass available to bottle for long term storage, so I guess I'll just have to make it again when I do :) Link to comment Share on other sites More sharing options...
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