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Old 02-15-2013, 02:52 AM   #1
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Default calculating potential alcohol in beer

Okay so iv been talking to some ppl about my recipe im doing and some are saying to add more grains and more malt because they think i need more to achieve a 5% alcohol beer. i feel like im doing the calculation right so maybe we can discuss if i fudged up and what is the proper way to figure out potential alcohol percent.

Granola bar and malt beer recipe

According to my paper chart that came with my hydrometer. For 4.7% alcohol you require 79.9 g of sugar per liter. so my carboy is 4.5 liters X 79.9 grams sugar = 359 g total sugar. my granola bars are 162g sugar + 200g DME = 362g total sugar. so i required a total 359 g sugar and im providing 362g sugar. this should equal 5% alcohol, roughly.

There may be some mystery sugars added when i steep the granola bars and thats fine. It probably wont be much , maybe raise the alcohol percent from 5% to 5.5%.


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Old 02-15-2013, 02:58 AM   #2
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Well if I understand right you are only using granola bars for fermentables. I have no clue how much of the bars will ferment or what you will end up with since not all sugars are created equal and some will not ferment unless converted.

Hehe saying that though I want to know how it turns out


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Old 02-15-2013, 03:20 AM   #3
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Yeast can only ferment simple sugars. the sugar in your granola bar is both complex and simple so not all of it will ferment to alcohol. Post your recipe and perhaps we can help.
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Old 02-15-2013, 05:47 AM   #4
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Never brewed with granola but if you want a 5% beer shoot for a og of about 1.055 and if your yeast cleans up nicely you should have a 5.6%-5.0%
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Old 02-15-2013, 02:00 PM   #5
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You also can't count 200g of DME as 200g of sugar. It doesn't work that way. It contains both long & short chain sugars where only the short chain ones will ferment. & like we told you in your other thread,you def need more fermentables in the form of extract in there to get a decent fermentation for something drinkable,not shear ABV. Unless you want to do a partial mash with the crushed granola bars.
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Old 02-15-2013, 03:42 PM   #6
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Quote:
Originally Posted by BobC View Post
Yeast can only ferment simple sugars. the sugar in your granola bar is both complex and simple so not all of it will ferment to alcohol. Post your recipe and perhaps we can help.

Okay, here is what I Have so far.

Granola and Dark DME beer recipe:

4Liter-1gallon size batch

45min - steep 300g of granola - 160F then sparge with hot water
60min - 1 tbsp organic mollases (adds minerals since Im using reverse osmosis water)
60 min - 50g dark DME
20 min -350g dark DME
15min - 4grams Irish moss - there are proteins in the granola, I thought the IM would help.

7grams cascade sterling hops 60 min
7grams cascade sterling hops 20min
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Old 02-15-2013, 07:18 PM   #7
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Why are you using granola bars to make beer?
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Old 02-15-2013, 09:25 PM   #8
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Quote:
Originally Posted by chri5 View Post
Why are you using granola bars to make beer?
I was wondering this, myself.
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Old 02-15-2013, 09:41 PM   #9
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Quote:
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Why are you using granola bars to make beer?
Because he ate all the Oreos .
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Old 02-16-2013, 07:35 PM   #10
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Quote:
Originally Posted by chri5 View Post
Why are you using granola bars to make beer?
well....why not!?! It all started when I noticed a bag of granola bars sitting in the cupboard and seen they expired feb 18th. I have grown to not care for eating dry grains anymore as food, I prefer to enjoy grains soaked in water and then yeast sprinkled on top of them The fermentation can do a good thing with grains and water. Anyways I was reading the ingredients and noticed barley malt extract as a main ingredient, along with Oats, brown sugar, golden syrup and other things that make me think BEER! They were made by presidents choice and were preservative and color free, which was even more of a hint to experiment with these.

I actually brewed it yesterday and it went pretty good although I had trouble keeping the boil at exactly 160 like my recipe called for, my boil jumped up to 170 and 175F but I think the majority it spent around 165F. Either way the wort smelled and tastes great and I ended up at an SG - 1.041 so about 5-6%. its been about 20 hours since pitching and its bubbling nicely.


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