Originally Posted by the_sloth
does anyone have any idea how to figure out what kind of impact adding maker's has to the overall alcohol content? I would imagine doing standard gravity reading would tell me after i transfer to bottle? But any way to figure it out beforehand? I added 5.5oz at five minutes left in boil and another 8oz. direct to barrel post fermentation.
I did the math once before for adding whiskey to a beer.
Example based on some of the figures you have posted:
(7% of 640 oz = 44.8oz pure alcohol)
Bourbon - Some alcohol will boil off, not to sure what percentage, so to make it easy I'll pretend none of the alcohol boiled off from the 5.5 oz added with 5 min left in the boil.
(40% of 13.5 oz = 5.4oz pure alcohol)
Add the figures together
(50.2 oz of pure alcohol in 653.5 oz of total liquid)
Divide to find the Percentage
50.2 divided by 653.5 = 0.0768171385 7.6%
Side Note & Questions:
That is one of the craziest recipes I have ever seen, I understand why your gravity into secondary was so high. All of the Crystal Rye contains no Diastatic Power so doesn't convert into fermentable sugar. I also always wondered why some people split the extract into both LME and DME why not just use 100% of either especially since they are both Golden Light extracts. Also what prompted the use of the Belgian yeast? And your OG seems really high based on my calculations. Why steep the grain at 150 for 30 min then raise to 158 not sure what you were trying to accomplish? If you are going to use gypsum to treat the water it should be added during the steeping (Mashing Phase) I am not sure it does anything during the boil.
I actually think you may have made a nice Rye IPA I fiddled with it a bit but I actually might use this recipe in the future.
Est Original Gravity: 1.070
Est Final Gravity: 1.014
Estimated Alcohol by Vol: 7.3 %
Bitterness: 79.0 IBUs
Calories: 151.6 kcal/12oz
Est Color: 13.9 SRM
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 43.6 %
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 29.1 %
1 lbs 8.0 oz Rye Malt (4.7 SRM) Grain 3 10.9 %
1 lbs 4.0 oz Victory Malt (25.0 SRM) Grain 4 9.1 %
1 lbs Crystal Rye Malt (Thomas Fawcett) (80.0 SRM) Grain 5 7.3 %
0.50 oz Cascade [5.50 %] - Boil 60.0 min Hop 6 12.1 IBUs
0.50 oz Citra [13.00 %] - Boil 60.0 min Hop 7 28.5 IBUs
0.50 oz Citra [13.00 %] - Boil 45.0 min Hop 8 25.6 IBUs
0.50 oz Cascade [5.50 %] - Boil 30.0 min Hop 9 6.2 IBUs
0.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 10 2.0 IBUs
0.50 oz Citra [13.00 %] - Boil 5.0 min