Rebel Brewer Giveaway!
 Home Brew Forums > Vanilla Bourbon Dubbel

11-11-2012, 03:36 PM   #1
luke_d
Feedback Score: 0 reviews
Recipes

Join Date: Oct 2012
Location: Sacramento, CA
Posts: 240
Liked 30 Times on 23 Posts

 Vanilla Bourbon Dubbel

So I just brewed a Vanilla Bourbon Dubbel a few days ago, and now it's in the carboy, with a nice krausen which is starting to wear off, and an active airlock. I was pleased with brew day and everything! Ended up hitting the two gallon mark exactly on my carboy. And I've got a question about gravity and ABV. Before I pitched the yeast, the gravity read at exactly 1.060. What kind of ABV should this give me? On the hydrometer it says around 8% potential ABV, but would that be if it fermented all the down to 1.000?

__________________

11-11-2012, 03:45 PM   #2
EnjoyGoodBeer
Feedback Score: 0 reviews
Recipes

Join Date: Aug 2012
Location: Rockford, Illinois
Posts: 415
Liked 16 Times on 15 Posts
Likes Given: 1

I guess it would all depend, ido extract if I run a og of 1.060 then a fg of 1.013 or so i end up with a tad bit above 6%abv.

__________________

11-11-2012, 03:50 PM   #3
Ogri
Feedback Score: 0 reviews
Recipes

Join Date: Sep 2011
Location: Osaka, Japan
Posts: 827
Liked 75 Times on 71 Posts
Likes Given: 47

Quote:
 Originally Posted by luke_d And I've got a question about gravity and ABV. Before I pitched the yeast, the gravity read at exactly 1.060. What kind of ABV should this give me? On the hydrometer it says around 8% potential ABV, but would that be if it fermented all the down to 1.000?
Yes, you are right in thinking that the potential Alcohol scale equates to the brew attenuating to 1.000. I can't be sure what your brew will attenuate to but if your starting gravity reading is 1.060 Then, on the same scale, when you reach and record your final gravity, say for example 1.016, then you can approximately calculate the ABV By using the formula (OG - FG) * 131

So,

(1.060 - 1.016) * 131= 5.78

Then add a couple of points for carbonation so you'd be somewhere in the 6.0 to 6.1% ABV range,,,,,,,,,,,,,, roughly
__________________

11-11-2012, 04:14 PM   #4
luke_d
Feedback Score: 0 reviews
Recipes

Join Date: Oct 2012
Location: Sacramento, CA
Posts: 240
Liked 30 Times on 23 Posts

Cool! Sounds easy enough. Although I'm interested...what does the 137 stand for?

__________________

11-11-2012, 04:29 PM   #5
Ogri
Feedback Score: 0 reviews
Recipes

Join Date: Sep 2011
Location: Osaka, Japan
Posts: 827
Liked 75 Times on 71 Posts
Likes Given: 47

Quote:
 Originally Posted by luke_d Cool! Sounds easy enough. Although I'm interested...what does the 137 stand for?

LMAO,,,,,,,,, I honestly haven't good a bloody clue It's a bit like the C in E=MC2, except it isn't the speed of light
__________________

11-11-2012, 05:36 PM   #6
luke_d
Feedback Score: 0 reviews
Recipes

Join Date: Oct 2012
Location: Sacramento, CA
Posts: 240
Liked 30 Times on 23 Posts

Haha okay well thank you anyway for the conversion equation!

Another question! I'm adding the bourbon and oak chips an vanilla bean to the secondary, so if my beer is a two gallon batch, how much of the bourbon should I put in? The recipe calls for almost a whole 750ml bottle of Maker's Mark but that seems like a lot for just two gallons of beer.

__________________

11-11-2012, 06:20 PM   #7
homebrewbeliever
Feedback Score: 0 reviews

Recipes

Join Date: May 2012
Location: Portland, OR
Posts: 256
Liked 6 Times on 6 Posts
Likes Given: 3

Quote:
 Originally Posted by luke_d Haha okay well thank you anyway for the conversion equation! Another question! I'm adding the bourbon and oak chips an vanilla bean to the secondary, so if my beer is a two gallon batch, how much of the bourbon should I put in? The recipe calls for almost a whole 750ml bottle of Maker's Mark but that seems like a lot for just two gallons of beer.
That sounds like a LOT for just two gallons of beer. For 5 gallon batches of a bourbon porter, I use 16 oz of whiskey, so your recipe calls for 1.5 times as much as my recipe, when your recipe is 1.5 times smaller than my recipe! The resulting beer that you'd get would be VERY strong and alcoholic tasting... If I were you, I'd start with 10 oz of bourbon and see what it tastes like, then add more to taste if you desire.
__________________

For eclectic escapades in home-brewed deliciousness:
http://homebrewbeliever.blogspot.com

11-11-2012, 06:23 PM   #8
luke_d
Feedback Score: 0 reviews
Recipes

Join Date: Oct 2012
Location: Sacramento, CA
Posts: 240
Liked 30 Times on 23 Posts

Thank you so much! It seemed like a lot but I wasn't sure.

__________________

11-11-2012, 06:48 PM   #9
XPLSV
Feedback Score: 0 reviews
Recipes

Join Date: Jan 2011
Posts: 82
Liked 3 Times on 2 Posts
Likes Given: 1

They type of yeast will affect your final gravity for a given recipe. Beers typically will be between 1.010 and 1.020. Wines will typically ferment to 1.000 or slightly below. On high gravity beers, there is also a potential of alcohol content affecting the yeast...this in addition to the attenuation potential of the yeast. Once you finish fermenting, you'll know where you stand for your current batch.

For blending, you can start small and make additions to taste, as mentioned. If you are looking for a target ABV, or tracking your additions, you can use the following formula:

% ABV of blend = (AxD)+(BxE)/(D+E)

where

A=ABV of first liquid (Beer)
B=ABV of second liquid (Bourbon)
D=volume of first liquid (Beer)
E=volume of second liquid

Just keep your units alike, eg, 5.2 % ABV, 40 % ABV, 5 gallons, .25 gallons.

__________________

11-11-2012, 07:21 PM   #10
homebrewbeliever
Feedback Score: 0 reviews

Recipes

Join Date: May 2012
Location: Portland, OR
Posts: 256
Liked 6 Times on 6 Posts
Likes Given: 3

Quote:
 Originally Posted by luke_d Thank you so much! It seemed like a lot but I wasn't sure.
No problem! Let us know how the recipe turns out and how much bourbon you ended up using in the end.

__________________

For eclectic escapades in home-brewed deliciousness:
http://homebrewbeliever.blogspot.com