BookofNick

Recipes 

Hi all, first post here. While waiting for my first ever batch (a kit) to bottle condition, I began my second batch. I didn't really realize how much sugar I was supposed to add. I think I added too much - I guess the task of upping the alcohol content was clouding my brain.

Could someone take a look at my recipe below and perhaps provide some comment or clue as to this batch's future? It's been fermenting furiously for two days now. 5 gal. THANKS!

3.3 lbs dark UME
2.4 lbs (2 cans Mr. Beer) Sticky Wicket UME
9-10 g dry ale yeast - Safale s-04
1 lb dry *lactose sugar
1 qt (32oz) grade A maple syrup
1 c molasses*
2 c dark corn syrup
5 c brown sugar

JLem

Recipes 

That does look like a ton of simple sugars, but it is tough to really know using volume (cups) instead of weight. Any idea how much each sugar addition weighs?

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Brewing blog at Brew by Brew

weirdboy

Recipes 

Wow, a cup of molasses is what sticks out to me. I mean the sugar is one thing, but with that much molasses that is basically all you are going to taste.

I am not sure what UME is...I assume it's liquid? Does the "U" mean "unhopped"?

If that is the case then you made this and didn't add any hops whatsoever?

keesh

Recipes 

If that's the case this is going to be the booziest sugar water the world has ever seen.

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Primary - 1 Gal JAOM, Belgian IPA, Pumpkin ale
Secondary - 5-way split Breakfast Imperial Stout, 2 Gal Traditional mead
Bottled - Kolsch, Pliny the Younger clone, Centennial Blonde, Alpine's Nelson clone, Apfelwein, QuicknDirty Cider
On deck - EdWort's Haus Pale

brewser7

Recipes 

I seriously LoL'd at this. Almost made my beer come out my nose!

BookofNick

Recipes 

Well, 5 cups brown sugar is 1 1/4 lbs. 2 pounds maple syrup. About 1/2 pound corn syrup and a 1/2 pound molasses.

Also, UME means unhopped malt extract...no hops at all. I wanted a dark stout...didn't think there was hops in a stout.

badbrew

Recipes 

I count like 11 pounds sugars. Should have saved the good yeast and pitched the ones that came in the kit. Can't wait till you post again after trying it.

mike20793

Recipes 

Keep an eye on your gravity during fermentation. By the looks of it, your fermentation will likely stall due to the high alcohol content produced from all those simple sugars. You might want to think about re-pitching. It would have been nice if you pitched onto a fresh yeast cake and added more yeast once it began to stall. Oh well, that's how we all learn! Worst case, the beer will taste more like cider than beer. It will likely still be drinkable, but probably will be sweet and boozy tasting at first. Age it for a year and then taste it. Don't stress out too much, I'm sure it will be fine. Good luck and cheers!!

atom

Recipes 

i don't know what you made, but it ain't beer...

homebrewdad

Recipes 

Typically, malt extract is referred to as dry or liquid, and by color - it's assumed to be unhopped. Also, stouts absolutely use hops.

Hops serve three purposes, two of which are considered to be optional.

#1 (required): hops added early in the boil give you bittering to balance out the sweetness from your sugars.

#2: hops added later in the boil add flavors... be these citrusy, earthy, whatever.

#3: hops added at the end of the boil add aromas to the beer.


If you don't have #1 (and you don't use some ancient traditional alternative like berries or whatever), you essentially end up with dark boozy sugar water, not beer.

Not trying to insult, only help you understand what hops are for. For your next try, you might want to check out recipes online for stouts.

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Homebrew Dad - blogging about making my own beer and raising a lot of kids.
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Fermenting: Yorkshire square brown ale
Bottled: Belgian golden strong ale, Yorkshire square brown ale, Leffe Blonde clone, imperial nut brown ale