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Old 07-23-2011, 03:11 AM   #1
Delaney
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I'm using the tastybrew calculator for this...

I entered my YEAST AA% as 75...is this correct? I also inted to add 2-3lbs of frozen raspberries into secondary...I assume this will raise my ABV considerably...


yeast to use: Fermentis Safale S-04






I want the color light...hence 6 SRM

Does this make sense? I changed it a little to account for the raspberries ABV %



 
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Old 07-23-2011, 04:33 AM   #2
sumnerdave
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72-75% is a good general rule of thumb for most yeast types. And, yes, the sugars added by the raspberries will probably kick your ABV 1.5-2% or so.



 
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Old 07-23-2011, 04:50 AM   #3
starrfish
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nice find on tastybrew! go newbie! I've done a few raspberry beers and i'd say go a bit lighter on final ABV 1-1.5% but they taste GREAT add to end of primary stage and for-go secondary and you'll be fine
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Old 07-23-2011, 05:14 AM   #4
Delaney
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Okay so I changed the plan up a little...

I just want to make sure, that Actual Attenuation % should be entered as 75% for most yeasts?

 
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Old 07-23-2011, 05:18 AM   #5
Delaney
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I'll call it Pale Raspberry Ale

 
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Old 07-23-2011, 07:36 AM   #6
starrfish
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75% sounds right

what strain of yeast are you using.... unless it's some thing crazy like pacman 75% is about right
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Old 07-23-2011, 11:45 AM   #7
Delaney
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Quote:
Originally Posted by starrfish View Post
75% sounds right

what strain of yeast are you using.... unless it's some thing crazy like pacman 75% is about right
Fermentis Safale S-04

I'm going to make the wort this afternoon...and cross my fingers.

I decided to modify it a bit further to suit a 6 gallon (5 Imperial) Recipe, and for a less bitter taste


 
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Old 07-23-2011, 01:12 PM   #8
strat_thru_marshall
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dont worry too much about figuring out the actual attenuation in your recipe calculation. A good rule of thumb is English yeasts - 60-70%, American - 70-80%, Belgian - 75-85%. Trying to pinpoint between 72 and 75 for recipe formulation is an exercise in futility...the yeast will do what they want. Unless you do a forced-fermentation test you wont know for sure until you make the beer....besides, it's not something that will make or break a recipe in any way, in my opinion.

I'd set your S-04 at 70% since it's an English yeast, but a pretty aggressive one.

 
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Old 07-23-2011, 01:17 PM   #9
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Quote:
Originally Posted by strat_thru_marshall View Post
dont worry too much about figuring out the actual attenuation in your recipe calculation. A good rule of thumb is English yeasts - 60-70%, American - 70-80%, Belgian - 75-85%. Trying to pinpoint between 72 and 75 for recipe formulation is an exercise in futility...the yeast will do what they want. Unless you do a forced-fermentation test you wont know for sure until you make the beer....besides, it's not something that will make or break a recipe in any way, in my opinion.

I'd set your S-04 at 70% since it's an English yeast, but a pretty aggressive one.
Not only that, but honey ferments fully while crystal malt does not. Extract is hard to predict also, depending on who the manufacturer is and the ingredients in the extract. Honey is nearly 100% fermentable (can ferment to .990!) but extract will be far less fermentable as will malt sugars.

So predicting attenuation is not as easy as just picking the average attenuation of a yeast strain. Your best guess will still be a wild guestimate.
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Old 07-23-2011, 01:24 PM   #10
Delaney
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Can I add the honey after the 60 minute boil, so that I can drop the temp to 150F and retain the honey aromas that might be lost at higher temps, or does it need to be added during the boil???

I also have some blackberries, would they affect the ABV to a similiar degree as the raspberries would?

Note: I'm actually using Hugh Baird LIGHT CARASTAN MALT (Lovibond 13 - 17), not crystal L20...I assume this is negligible to consider with calculations?



 
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