Belgian Extra Dark

[Ivon T]

So I asked the question a few weeks back about gradually adding fermentables to a brew. Just bottled the beer I was working on at the time and it tastes like it might a cracker.

 

"Belgian Extra Dark"

 

to 20lt

1 tin Coopers Real Ale

1 tin Amber Ale

500gm Dry Wheat Malt Extract

500gm Light Dry Malt Extract

3 Vanilla Pods

1 Sachet Kit Yeast for nutrient

 

T58 pitched at 24deg and fermeted at 20deg

 

1 bottle of Dark Candi Sugar at 7 days

 

1 bottle of Dark Candi Sugar at 14 days

 

Bottled at 32 days and FG 1016 with the addition of 3 Vanilla Beans Steeped in the Bulk priming mix.

 

now for my conundrum.... when I took the OG it was 1065. How do I account for the later fermentable additions in calculating ABV?

 

 

 

[Otto Von Blotto]

That's a good question. My best guess would be to plug the whole recipe including the candi sugar into brewing software or IanH's spreadsheet and see what the predicted OG is. Apart from that I don't know if there's any real way of knowing.

[Ivon T]

weel if that's the case I put it into IanH spreadsheet and it gave me an expected OG of 1083 with a FG of 1020. an ABV of 8.3%.

 

not too bad I guess - sample tasted freaking amazing vanilla, Caramels and a hint of coffee

[Hairy]

It looks good Ivon. I think that method is right for working out OG but your actual FG was 1016 so it might be a touch stronger than you think.

 

Not a session beer anyway [biggrin]