OG 1069 down to 1004..is it possible? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > OG 1069 down to 1004..is it possible?

Reply
 
Thread Tools
Old 01-22-2013, 12:34 AM   #1
beerbeerbeer123
Recipes 
 
Jan 2013
Posts: 331
Liked 12 Times on 12 Posts



edit

 
Reply With Quote
Old 01-22-2013, 12:38 AM   #2
beerbeerbeer123
Recipes 
 
Jan 2013
Posts: 331
Liked 12 Times on 12 Posts


Hello everyone..I previously made a post about a BGSA i am about to brew...Im shooting for a 1069 OG and want to ferment it down to 1004 to give me an abv of around 8.5 and a dry beer..I will be dosing with dextrose during fermentation..Is this even possible in a homebrew setting to achieve that much attenuation?..I never got that much attenuation before ..what do you all thing?[/QUOTE]

 
Reply With Quote
Old 01-22-2013, 12:41 AM   #3
inhousebrew
Recipes 
 
Aug 2012
minneapolis, minnesota
Posts: 1,463
Liked 127 Times on 114 Posts


What's the recipe? I guess it's possible to get a super dry beer like that with the right yeast, some sugar additions and if all grain a really low and long mash.
__________________
I hate Walder Frey...

 
Reply With Quote
Old 01-22-2013, 12:47 AM   #4
beerbeerbeer123
Recipes 
 
Jan 2013
Posts: 331
Liked 12 Times on 12 Posts


Quote:
Originally Posted by inhousebrew View Post
What's the recipe? I guess it's possible to get a super dry beer like that with the right yeast, some sugar additions and if all grain a really low and long mash.
11lbs castle pilsner
18oz dextrose
1.5 oz styrian goldings
1oz saaz
1oz saaz
WY 1388
yeast nutrient

infusion mash 148*F 90 mins
90 min boil
1 lb dextrose at high krausen

 
Reply With Quote
Old 01-22-2013, 12:49 AM   #5
beerbeerbeer123
Recipes 
 
Jan 2013
Posts: 331
Liked 12 Times on 12 Posts


Quote:
Originally Posted by beerbeerbeer123 View Post
11lbs castle pilsner
18oz dextrose
1.5 oz styrian goldings
1oz saaz
1oz saaz
WY 1388
yeast nutrient

infusion mash 148*F 90 mins
90 min boil
1 lb dextrose at high krausen
also 3-4L starter pitching at 62*F raising up to 80 over 7 days
cold crash for 3 weeks at 33*F
bottle conditioning warm 85*F for 3 weeks
bottle conditioning cold for 6 weeks 40*F
thats pretty much what i have planned

 
Reply With Quote
Old 01-22-2013, 01:12 AM   #6
Calder
Recipes 
 
Mar 2010
Ohio
Posts: 7,585
Liked 621 Times on 544 Posts


I just took a Duvel Clone down from 1.070 to 1.006. Mashed low, and used a little over 20% plain sugar, with yeast harvested from Duvel bottles.

 
Reply With Quote
Old 01-22-2013, 01:18 AM   #7
gypsyhead
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Oct 2010
I've Been Everywhere Man, Tough Question
Posts: 188
Liked 1 Times on 1 Posts


It's possible, but you may want to look into staggered yeast/nutrient/enzyme/oxygen additions to push things along. Or you could sub malt (appx 75% fermentable) for honey/sugar (nearly 100% fermentable).
__________________
Gypsy Head Brewing Company
"I promise never to drink any more... but just as much." - Buster Keaton

 
Reply With Quote
Old 01-22-2013, 01:18 AM   #8
inhousebrew
Recipes 
 
Aug 2012
minneapolis, minnesota
Posts: 1,463
Liked 127 Times on 114 Posts


It's hard to predict FG but if you do everything on point to what you laid out I think at the very least you should get pretty close. Good luck, sounds tasty.
__________________
I hate Walder Frey...

 
Reply With Quote
Old 01-22-2013, 01:18 AM   #9
WoodlandBrew
HBT_SUPPORTER.png
 
WoodlandBrew's Avatar
Recipes 
 
Oct 2012
Malden, MA
Posts: 2,191
Liked 244 Times on 199 Posts


Agreed with the 20% sugar if you want to get it low. Everything else you have looks solid.

For estimating final gravity see this:
http://woodlandbrew.blogspot.com/201...rmulation.html

And about mash temperatures:
http://woodlandbrew.blogspot.com/201...e-effects.html
__________________
The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.

 
Reply With Quote
Old 01-22-2013, 01:20 AM   #10
beerbeerbeer123
Recipes 
 
Jan 2013
Posts: 331
Liked 12 Times on 12 Posts


Quote:
Originally Posted by Calder View Post
I just took a Duvel Clone down from 1.070 to 1.006. Mashed low, and used a little over 20% plain sugar, with yeast harvested from Duvel bottles.
Oh nice!! yeah that exactly what i want to do except 2 points lower...Im also gonna culture duvel yeast and add it at bottling ..hows the color on your brew? i find it hard to get the golden yellow color.. always get a little darker gold

 
Reply With Quote


Reply
Thread Tools



Forum Jump