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Old 06-23-2011, 06:59 PM   #1
INWarner413
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Jan 2011
Seabrook, TX
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Today is the great day in which the nearly two month long process of brewing this recipe comes to an end. I am having trouble calculating the ABV for my batch.

Here is what I do know:
1. As opposed to the Homebrew Chef's recipe calling for 10 gallons, I only brewed 5 gallons. All ingredients, except the yeast, were cut in half.
2. The OG for my batch was 1.084.
3. Beginning on day 5, when I added the second batch of yeast, I added 6 ounces of dextrose twice a day for two weeks, amounting to a total dextrose addition of 10.5 lbs.
4. At the time of bottling, the gravity was 1.000.

So, what's my ABV?
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Primary: Raspberry Lemonade Cider, Hard Cherry Limeade
Secondary: Jalapeno Wine
Bottled: Imp. Stout, Imp. Coffee Stout, Cherry Barleywine, GW Molasses Porter, IkePA, Maple Pecan Bourbon Brown, Cherry Melomel, Skeeter Pee, 120 Clone
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Old 06-23-2011, 07:11 PM   #2
wildwest450
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According to beersmith that's 1.164, meaning 21.8%abv.


_

 
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Old 06-23-2011, 07:13 PM   #3
RIT_Warrior
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Nov 2007
Rochester, NY
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Quote:
Originally Posted by INWarner413 View Post
4. At the time of bottling, the gravity was 1.000.
Wait, what? Shouldn't that be like 1.030 or something for a 120 minute clone?

Anyway, here's what I'd do:

1. Plug in your initial ingredients into Beersmith
2. Mess with the efficiency until you get a 1.084 OG for the "predicted" OG.
3. Add your sugar additions to the ingredients.
4. Take the predicted OG and transfer it to the "actual" OG
5. Type in your "actual" FG
6. ABV should be listed on the right under "actual ABV"

 
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Old 06-23-2011, 07:18 PM   #4
bknifefight
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Your FG is wrong.

 
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Old 06-24-2011, 01:02 AM   #5
Calder
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Mar 2010
Ohio
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Quote:
Originally Posted by bknifefight View Post
your fg is wrong.
+1

 
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Old 06-24-2011, 05:24 AM   #6
INWarner413
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Jan 2011
Seabrook, TX
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I must admit, I was looking for something quite higher than 1.000, but after three different samples, it was the same number every time. I think I'm just going to call the batch 20-something ABV and call it a day.
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Student Loan Brewing Company
Primary: Raspberry Lemonade Cider, Hard Cherry Limeade
Secondary: Jalapeno Wine
Bottled: Imp. Stout, Imp. Coffee Stout, Cherry Barleywine, GW Molasses Porter, IkePA, Maple Pecan Bourbon Brown, Cherry Melomel, Skeeter Pee, 120 Clone
On Deck: Strawberry Blonde

 
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Old 06-24-2011, 06:16 AM   #7
Pommy
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May 2009
Auckland, NZ
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with that amount of alcohol its going to have some residual sugar balanced with the alcohol to give an equal gravity to normal water. Its still certainly fermented out a long way though. Its going to be very dry though and I dont know what FG to expect but its certainly thin.

 
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Old 06-24-2011, 02:05 PM   #8
bmick
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Apr 2011
New York, NY
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What yeast did you use? I recently did a similar brew that got all the way down to 1.010 from 1.12 using a WLP099/WLP013 combo, so I'm just curious how you got this kind of attenuation...

 
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Old 06-24-2011, 02:31 PM   #9
bknifefight
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If it is truly that low of a FG, attenuation of this sort (100%) is not desirable, bmick. A big beer like this needs body to create balance in the final product.

 
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