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Old 12-12-2006, 05:25 PM   #1
Brewing Clamper
 
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Even though my first partial-mash was a slight disaster, I'm wanting to do it again. I was thinking of using the following BYO recipe, but I would like to increase the ABV by at least 1 point. Any suggestions? Should I just increase the extract or add corn sugar? Thanks guys!


From BYO:


Strauss in the Haus Vienna Lager
(5 gallon/19 L, partial mash)
OG = 1.051 FG = 1.013
IBU = 20 SRM = 13 ABV = 5.0%

46% of the extract weight comes from the mini-mash.

Ingredients
3.5 lb. (1.6 kg) Vienna malt
7.5 oz. (0.21 kg) CaraMunich II malt (45 L)
0.5 oz. (14 g) chocolate malt
0.75 lbs. (0.34 kg) Briess Light dried malt extract
4.0 lbs. (1.8 lbs) light liquid malt extract (late addition)
5 AAU Tettnang hops (60 mins)
(1.25 oz./35 g of 4% alpha acids)
0.25 oz. (7.1 g) Hallertau hops (10 mins)
1 tsp. Irish moss (15 mins)
Wyeast 2206 (Bavarian Lager), White Labs WLP820
(Octoberfest/Mrzen) or White Labs WLP920 (Old
Bavarian Lager) yeast (3 qt./~3 L yeast starter)
0.75 cups corn sugar (for priming)

Step by Step
Heat 5.5 qts. (5.2 L) of water to 167 F (75 C) and mash, starting at 154 F (68 C) for 45 minutes. Collect first and second worts, then add dried malt extract and boil combined wort for 60 minutes, adding hops and Irish moss at times indicated in the ingredient list. Add liquid malt extract with 15 minutes left in the boil. Ferment at 54 F (12 C). Diacetyl rest at 60 F (16 C). Lager at 40 F (4.4 C).
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Old 12-12-2006, 05:28 PM   #2
david_42
 
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I'd just add more LME. Since it calls for a light LME, increasing it won't change the recipe much.
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Old 12-13-2006, 03:49 AM   #3
RichBrewer
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Go with extract if you want the beer to be maltier. Another option if you are just wanting to boost alcohol is to add honey. Honey ferments out quite well.
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Old 12-14-2006, 02:46 PM   #4
Brewing Clamper
 
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Cool, thanks for the advice guys! I think I'll just add some more extract.
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Old 12-14-2006, 07:38 PM   #5
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I too would add honey. It not only will boost your alcohol content but will also provide a nice roundness mouthfeel.

LME or DME works well too. Stay away from straight sugars like corn or table sugar. You will get an undesired taste from them, YUCK!

Good Luck!

- WW

 
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Old 12-15-2006, 07:32 PM   #6
Brewing Clamper
 
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Quote:
Originally Posted by wilsonwj
Stay away from straight sugars like corn or table sugar. You will get an undesired taste from them, YUCK!

Good Luck!

- WW
I thought these left very little flavor?
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Old 12-15-2006, 08:02 PM   #7
david_42
 
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Table (cane/beet/dehydrated cane juice/sucrose) sugar can be a problem, although you can use it to prime. Corn sugar (dextrose) ferments without any flavor impact.
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