Hi Guys,
I've got one brew in the primary, one in bottles conditioning and one in bottles for drinking. That's the limit of my experience with homebrew.
With my homebrew kit I received a can of 'Lager' extract that I'm not likely to ever use. (It's liquid extract, but can you use the term 'LME' for hopped extracts?)
Anyway, I was planning on throwing the contents in with my next brew. I've only brewed ales, and I'm sticking with that for now, so I won't be using the lager yeast that came with it, just the extract. Since I usually throw in raw sugar as well, I figured that I'd use the opportunity to brew a high grav brew.
Why? Mostly for the experience, I'm a bit of a mad scientist (I'm also going to do a Low ABV sugar wash with different yeasts just to experiment with yeast flavours).
Also, I'm not averse to a bit of boozing, so the high alcohol content sounds appealing (obviously not a session beer).
It's going to look fairly close to this, depending on suggestions.
(3.85Lb) 1.75kg - 'Lager' Liquid Extract
(3.85Lb) 1.75kg - Coopers Australian Pale Ale Liquid Extract
(4.4lb) 2kg - Raw Sugar
OG 1078?
AVB 7.8%?
(brewcalculus)
First question: Yeast
Buy an extra packet (or three) of ale yeast, rehydrate and pitch.
OR
Champagne Yeast
My major concern is that I'm pretty sure brewcalculus only factors %75 attenuation for the yeast, even when fermenting simple sugars. As such, the alcohol content may be too high and may kill off the ale yeast. I need to have enough vigour left in the yeast to ensure that they carb my bottles properly.
So help with the yeast would be great, but any other suggestions would also be greatly appreciated.
I've got one brew in the primary, one in bottles conditioning and one in bottles for drinking. That's the limit of my experience with homebrew.
With my homebrew kit I received a can of 'Lager' extract that I'm not likely to ever use. (It's liquid extract, but can you use the term 'LME' for hopped extracts?)
Anyway, I was planning on throwing the contents in with my next brew. I've only brewed ales, and I'm sticking with that for now, so I won't be using the lager yeast that came with it, just the extract. Since I usually throw in raw sugar as well, I figured that I'd use the opportunity to brew a high grav brew.
Why? Mostly for the experience, I'm a bit of a mad scientist (I'm also going to do a Low ABV sugar wash with different yeasts just to experiment with yeast flavours).
Also, I'm not averse to a bit of boozing, so the high alcohol content sounds appealing (obviously not a session beer).
It's going to look fairly close to this, depending on suggestions.
(3.85Lb) 1.75kg - 'Lager' Liquid Extract
(3.85Lb) 1.75kg - Coopers Australian Pale Ale Liquid Extract
(4.4lb) 2kg - Raw Sugar
OG 1078?
AVB 7.8%?
(brewcalculus)
First question: Yeast
Buy an extra packet (or three) of ale yeast, rehydrate and pitch.
OR
Champagne Yeast
My major concern is that I'm pretty sure brewcalculus only factors %75 attenuation for the yeast, even when fermenting simple sugars. As such, the alcohol content may be too high and may kill off the ale yeast. I need to have enough vigour left in the yeast to ensure that they carb my bottles properly.
So help with the yeast would be great, but any other suggestions would also be greatly appreciated.