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Old 01-22-2011, 08:44 PM   #1
Jan 2011
Fredericksburg, VA
Posts: 1,735
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Has anyone done the Quarter Bock as described in Charlie Papazian's "The Home Brewer's Companion" (page 325-327)

Basically the receipe is a 1 gallon receipe (OG 1.096-1.106 and FG of 1.028-1.032) that you then add water to for a FG diluted 1.008 to 1.010.

The reason? A lower calorie/lower alcohol beer. According to THBC brewing then diluting will result in different beer than brewing at final volume, something about that the yeast create different byproducts depending on OG.

Anyhow, I was wondering if anyone had done this and what it came out like

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Old 01-24-2011, 02:04 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
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It seems dubious to me, although you might get some additional flavors from the more concentrated boil. If anything the higher gravity fermentation will take longer and produce more off-flavors since the high alcohol will stress the yeast. You’ll also have to be careful not to introduce oxygen and contaminates when you dilute.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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