biggben
Well-Known Member
I recently had a batch of winter ale that has stopped fermenting now and its at 8.3% abv. The recipe however stated that this was a 7% abv recipe it said to ferment at 65 degrees but i couldnt keep it down so it was a 70-73 degrees. Would this explain my high abv?
this is the recipe
7 lbs Light Malt Extract
3 lbs Light Dry Malt Extract
1 lb British Crystal Malt 50-80 L
1/2 lb Belgian Caramunich Malt
1/2 lb Special B Malt
2 oz Centennial 25 HBUs(Boiling) 60 min
1 Brewers Licorice stick 10 min
1 oz Willamette(Flavor) 2 min
Wyeast American Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar
this is the recipe
7 lbs Light Malt Extract
3 lbs Light Dry Malt Extract
1 lb British Crystal Malt 50-80 L
1/2 lb Belgian Caramunich Malt
1/2 lb Special B Malt
2 oz Centennial 25 HBUs(Boiling) 60 min
1 Brewers Licorice stick 10 min
1 oz Willamette(Flavor) 2 min
Wyeast American Ale Yeast
For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar