NorCalAngler
Well-Known Member
I have a little dilemna. I have Northern Brewer Caribou Slobber in primary right now. I used Wyeast Northwest Ale 1332, which hit the top level of approximate attenuation at 71% like a champion. I was planning on pitching a celebration ale on top of it. However, with only 71% attenuation I'm reluctant to throw anything too big on the cake. What are some ways to manage the sweetness of a bigger beer since anything around 1.060 is going to finish near 1.020? I was thinking about adding some dextrose to dry it out a bit. I'm thinking about modifying this recipe to bring the partial mash down to a total of 3.5lbs.
2lbs Munich
1lb Crystal 50L
.5lb Carapils
6lb Amber LME
.75lb Dextrose
.6oz Warrior 60min
1oz Centennial 15min
1oz Chinook 15min
Dry hop 1oz Centennial & 1oz Chinook
Estimated OG: 1.061
Estimated FG: 1.015-1.018
IBU: 65
Estimated ABV: 5.6%
I would like to get the brew up into the 6%+ range, but the yeast will leave too much sweetness. Am I trying to do too much with this yeast?
2lbs Munich
1lb Crystal 50L
.5lb Carapils
6lb Amber LME
.75lb Dextrose
.6oz Warrior 60min
1oz Centennial 15min
1oz Chinook 15min
Dry hop 1oz Centennial & 1oz Chinook
Estimated OG: 1.061
Estimated FG: 1.015-1.018
IBU: 65
Estimated ABV: 5.6%
I would like to get the brew up into the 6%+ range, but the yeast will leave too much sweetness. Am I trying to do too much with this yeast?