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Old 01-21-2013, 11:34 PM   #1
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Default OG 1069 down to 1004..is it possible?

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Old 01-21-2013, 11:38 PM   #2
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Default 1069 to 1004..is it possible?

Hello everyone..I previously made a post about a BGSA i am about to brew...Im shooting for a 1069 OG and want to ferment it down to 1004 to give me an abv of around 8.5 and a dry beer..I will be dosing with dextrose during fermentation..Is this even possible in a homebrew setting to achieve that much attenuation?..I never got that much attenuation before ..what do you all thing?[/QUOTE]



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Old 01-21-2013, 11:41 PM   #3
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What's the recipe? I guess it's possible to get a super dry beer like that with the right yeast, some sugar additions and if all grain a really low and long mash.

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Old 01-21-2013, 11:47 PM   #4
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Originally Posted by inhousebrew View Post
What's the recipe? I guess it's possible to get a super dry beer like that with the right yeast, some sugar additions and if all grain a really low and long mash.
11lbs castle pilsner
18oz dextrose
1.5 oz styrian goldings
1oz saaz
1oz saaz
WY 1388
yeast nutrient

infusion mash 148*F 90 mins
90 min boil
1 lb dextrose at high krausen
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Old 01-21-2013, 11:49 PM   #5
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Originally Posted by beerbeerbeer123 View Post
11lbs castle pilsner
18oz dextrose
1.5 oz styrian goldings
1oz saaz
1oz saaz
WY 1388
yeast nutrient

infusion mash 148*F 90 mins
90 min boil
1 lb dextrose at high krausen
also 3-4L starter pitching at 62*F raising up to 80 over 7 days
cold crash for 3 weeks at 33*F
bottle conditioning warm 85*F for 3 weeks
bottle conditioning cold for 6 weeks 40*F
thats pretty much what i have planned
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Old 01-22-2013, 12:12 AM   #6
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I just took a Duvel Clone down from 1.070 to 1.006. Mashed low, and used a little over 20% plain sugar, with yeast harvested from Duvel bottles.

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Old 01-22-2013, 12:18 AM   #7
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It's possible, but you may want to look into staggered yeast/nutrient/enzyme/oxygen additions to push things along. Or you could sub malt (appx 75% fermentable) for honey/sugar (nearly 100% fermentable).

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Old 01-22-2013, 12:18 AM   #8
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It's hard to predict FG but if you do everything on point to what you laid out I think at the very least you should get pretty close. Good luck, sounds tasty.

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Old 01-22-2013, 12:18 AM   #9
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Agreed with the 20% sugar if you want to get it low. Everything else you have looks solid.

For estimating final gravity see this:
http://woodlandbrew.blogspot.com/2012/12/final-gravity-in-recipe-formulation.html

And about mash temperatures:
http://woodlandbrew.blogspot.com/2013/01/measured-mash-temperature-effects.html

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Old 01-22-2013, 12:20 AM   #10
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Quote:
Originally Posted by Calder View Post
I just took a Duvel Clone down from 1.070 to 1.006. Mashed low, and used a little over 20% plain sugar, with yeast harvested from Duvel bottles.
Oh nice!! yeah that exactly what i want to do except 2 points lower...Im also gonna culture duvel yeast and add it at bottling ..hows the color on your brew? i find it hard to get the golden yellow color.. always get a little darker gold


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