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Old 10-25-2011, 05:00 PM   #1
malweth's Avatar
Nov 2010
Wakefield, RI
Posts: 461
Liked 24 Times on 22 Posts

Sorry for bringing this up... I found a lot of searches and none really answered my question.

I'm secondarying my first all grain (Apple Pie Ale) with a gallon of cider. The grain mashed at approx 145 for 15 minutes and 155 for 35 minutes. I'm expecting something with more alcohol and much less body and sweetness than I wanted.

Will maltodextrin fix this issue (maybe 1 lb in 6 gal)? It was about 1.014 @ 5 gallons before I added 1 gallon of 1.048 cider (wort OG 1.052, effective OG after cider 1.051). After the cider ferments out fully, I expect the FG to be about 1.011.

What would be a good target FG after maltodextrin? (I don't have my IBU #s from BeerSmith2 off-hand, but it was 1.5 oz Goldings @ 60 & 1 oz Goldings @ 15).
[Carboy #1] "Oud Renard Rood" Flanders Red
[Carboy #2] Whitewood 12 Abt
[Carboy #3] Opus Mosaic Brown

[On Tap (Keg)]
(L) Shut De Do (Belgian Golden Strong / Tripel)
(on deck) Pineapple Wine
(on deck) Russian Imperial Stout (1 year aged)

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Old 10-25-2011, 05:43 PM   #2
944play's Avatar
Jul 2008
Santa Rosa, CA
Posts: 2,726
Liked 46 Times on 41 Posts

Half a pound might be a better place to start, but wtf? It's your first all-grain. How else will you know how much body that mash schedule on that equipment with that grainbill with that yeast produces?
OD: ?
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)

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