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Old 10-31-2007, 10:36 PM   #1
mikeyc
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Default 1% Alcohol Boost.....

Brewing my AHS Stone IPA clone tonight, my first partial mash. I got the 1% alcohol boost, and I have a question about when to add it to the boil? Does it need to be added at the begining, or end, or does it matter?

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Old 10-31-2007, 11:03 PM   #2
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I have never used it.

If it is an alcohol based product, and you put it in at the beginning, 100% of it will evaporate.

If it is a sugar boost of some sort, I would probably put it in at the beginning.

When I want higher alcohol, I usually just add more DME, or for belgians, some invertase sugar.

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Old 10-31-2007, 11:06 PM   #3
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It's basically dextrose (Corn Sugar), so you can toss it in the last 15 minutes of the boil.

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Old 10-31-2007, 11:08 PM   #4
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Quote:
Originally Posted by EdWort
It's basically dextrose (Corn Sugar), so you can toss it in the last 15 minutes of the boil.
Well, Forrest says that it's more than just corn sugar - but the advice is the same. Add it to the boil, add it late so it doesn't curb your hops utilization (higher gravity worts extract fewer IBUs).
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Old 10-31-2007, 11:09 PM   #5
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No. It is not simply corn sugar. Who told you that? Just curious.

It is a different type of corn sugar with a very high maltose and glucose content. You will not acheive the same results just using corn sugar.

From Forest.

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Old 11-01-2007, 03:34 PM   #6
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why wouldn't it be just corn sugar? corn sugar is 100% fermentable already...

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Old 11-01-2007, 03:36 PM   #7
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Quote:
Originally Posted by malkore
why wouldn't it be just corn sugar? corn sugar is 100% fermentable already...
If it was just regular corn sugar, it would make the beer dryer than it would be otherwise (since it IS do fermentable). I'll take Forrest at his word that it is something more than just plain corn sugar.
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Old 11-01-2007, 07:23 PM   #8
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It wouldn't make it dryer than the original recipe but dryer than a boosted recipe using corn sugar + maltose (because you are adding more non-fermentables with the maltose). Adding only corn sugar would just make it a bit thinner than the original. A small amount of boost wouldn't be perceptable but an extra percentage point would be 15-17% of the toal fermentables which I think would be perceived.

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Old 11-01-2007, 08:06 PM   #9
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Who the hell is Forrest?!?!?!?!?!?!?

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Old 11-01-2007, 08:08 PM   #10
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Him...



Nah, he's the guy who owns Austin Homebrew Supplies (www.austinhomebrew.com), who posts here fairly regularly.

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