There is obviously a relation between how many calories that are in your beer and the amount of sugar that was in the wart. Some of these sugars are turned into Alcohol and CO2, but there is still some left over sugar that is not fermentable. I want to make a brew that is not extremely sweet, but has a strong alcohol content (11%+). Wine seems to have these characteristics using grapes, but can it be achieved using beer ingredients? Also, it seems that when I use a program to calculate Calories/Pint when trying to make this 11% + brew it is estimating 750 calories/pint. This is not something that I want because I am trying to get my girlfriend wasted of this stuff, but I don't want her to get a gut like mine.
IN SHORT, Can we accomplish a beer with lots of alcohol, that is not extremely sweet and has around 400 cal/pint? That is what I am goin for with my next brew, the Rainfruit Rounder. I am going to do lots of experimenting with this one!
IN SHORT, Can we accomplish a beer with lots of alcohol, that is not extremely sweet and has around 400 cal/pint? That is what I am goin for with my next brew, the Rainfruit Rounder. I am going to do lots of experimenting with this one!