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Old 01-01-2012, 10:52 PM   #1
Perkt
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Default Should have cut the grain bill, now what?

So I was up for trying my hand at an Amber Ale, found a recipe here that I thought looked nice, but was confused as to the batch size (was listed as an 11gal batch). I put it into beersmith and the OG for 11 gal came out way too low (something like 1010). I went ahead and brewed it as a 5 gal batch, then as I took out a sample to measure the OG it landed right at 1100. So, now what?

Here's the recipe I used:

16.75 lbs of 2 row
2 lbs of Munich
1.5 lbs of Crystal 20
1 lb of German Wheat
0.5 lb of Carapils
0.25 lb of Chocolate Malt
2 oz of Fuggles @ 60
1.5 oz of Willamette @ 30
0.5 oz of Fuggles @ 5
1 vial of WLP 001

Would it be wise to pitch a second yeast to help eat up the sugar, or let the yeast in there go to town (I'm afraid it may be overwhelmed).

Any advice would be much appreciated, going to need another homebrew to help relax and not worry!


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Old 01-01-2012, 10:57 PM   #2
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that's gonna be one big beer. i'd pitch AT least another vial. really, you should be making a starter when using liquid yeast.


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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 01-01-2012, 11:06 PM   #3
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You could pitch more yeast and have a big beer, it sounds like it will end up pretty weird, but you ever know, maybe you just invented a fantastic new kind of beer.

The other option, which sounds a lot better to me, is that you could get another 5 g fermentor and split the batch in 2, add 2.5 g (or whatever volume you need to get the gravity you want) of sterilized water to each and be back to where you wanted to be. You probably should still add at least one more pack of yeast if you are going to do that.
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Old 01-01-2012, 11:07 PM   #4
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imperial amber ale? could be good, who knows.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 01-01-2012, 11:17 PM   #5
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I'm doing starters on all my yeasts, just kind of blown away by how this came out. Suppose I could pick up more 001 tomorrow, do a starter and pitch that by mid-week, split the beer into another fermenter and dilute it a bit, just not sure how to correct for the gravity if the yeast is in there....hmm.
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Old 01-01-2012, 11:20 PM   #6
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Funny, I just entered that recipe into BeerSmith (v2.x) and at 11 gallons the OG should be about 1.054 with a 75% efficiency rate. Not sure how you entered it, but if you didn't pick 'All Grain' as the type there's your error... I have mine default to all grain, so I don't even need to think about it.

At 5 gallons into fermenter, you hit about 63% efficiency. Depending on your setup, that might not be all that bad.

For the brew you made, though, I don't think another vial of 001 will be enough. Pick a yeast that will be able to go over 10% (you're on target for 10.6%) if you wish. Or just let it finish as it will. If it's been 12-18 hours since you pitched the yeast, and you're seeing active sign of the yeast doing something (even if it's just starting) you could give it some more O2. After 24 hours, though, I wouldn't introduce any more O2 into the brew. Some nutrient could also help out, if you have some on hand.
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Old 01-01-2012, 11:27 PM   #7
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On the IIPA I used 2 packs of Safale, it really kicked butt and took that sucker from 1090 to 1011...suppose I could throw some of that in tomorrow, my local brew shop is closed for the day, so it'd be at least 26 hours since pitching the first yeast before I could pitch a second helping. I think splitting this and diluting down may be the best option, I'd hate for a sub-par brew to come out of a pricey grain bill.

As for beersmith...you hit the nail on the head, the default of extract was selected, which changed what the beer stats looked like. After swapping it over to AG the OG dropped to what it should be.
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Old 01-01-2012, 11:32 PM   #8
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Why not let it ride as it stands? I think you'll be better off than trying to dilute it later and such. Seems like more work and higher risk of things going south to me. It will just be a bigger version of the brew you had thought to make. Or you could let it ferment, see how it is, and make a weaker version to mix with once fermentation has completed (in both batches). Without having used the WLP001, I can't say if it will go over 10% and finish the brew where it should. At this point, you have pretty much nothing to lose by letting it go. Or, you could add 2qt more water (IF you're under 18 hours from pitch) to thin it a little. Just boil it to kill anything potentially harmful in the water, and get rid of the excess oxygen (although pouring it in will add some back).
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Old 01-01-2012, 11:44 PM   #9
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On the site White Labs says that WLP001 has a "high alcohol tolerance", which translates to 10-15%....% of what, I'm not sure, the site isn't terribly clear on that, or perhaps I'm just not understanding it completely.

Would it hurt to pitch another yeast batch to help out with all that sugar in there?
Would the yeast in there be too stressed with that big of a beer and only one vial working on it?
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Old 01-01-2012, 11:51 PM   #10
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Quote:
Originally Posted by Perkt View Post
On the site White Labs says that WLP001 has a "high alcohol tolerance", which translates to 10-15%....% of what, I'm not sure,
Would it hurt to pitch another yeast batch to help out with all that sugar in there?
Would the yeast in there be too stressed with that big of a beer and only one vial working on it?
10-15% abv
wouldn't hurt at all, when in doubt....
most likely, yes.


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can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
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Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
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