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Old 09-08-2010, 03:46 PM   #1
Feb 2010
Roseville, CA
Posts: 702
Liked 6 Times on 6 Posts

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?
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