How to increase Alcohol Content in beer? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > How to increase Alcohol Content in beer?

Reply
 
Thread Tools
Old 10-05-2007, 03:52 AM   #1
lencombs
Recipes 
 
Oct 2007
Posts: 12
Liked 1 Times on 1 Posts



Total noob, started with a mr. beer kit couple years ago, but wife just gave me a "deluxe" brewers best home brew kit. I'm starting simple with brewers best pre-packaged recipe kits, rabbit pellet hops, can malts etc. Have 1 batch fermenting now, and another kit ready to boil.

My question is this...how do I kick the alcohol content up a couple percentage points and make an extra stout brew for my third batch? yet keep the flavor palatable and not going into hard cider taste range.

yeast feeds on the sugar and by-product is alcohol, so sweeten up the wort will give the yeast more food, and do i need more yeast to eat the additional sugars? does fermenation temp change %alcohol content?

basically I want my third batch to be extra stout, around 6-6.5% alcohol, but not taste like hard cider. is that possible? if not what is reasonable.

 
Reply With Quote
Old 10-05-2007, 03:55 AM   #2
talleymonster
 
talleymonster's Avatar
Recipes 
 
Dec 2005
Posts: 2,142
Liked 22 Times on 12 Posts


I might be wrong on the amounts here, but I think that you get roughtly a 1% ABV increase for every pound of fermentable sugar that you add to the wort.





Am I right guys?
__________________


 
Reply With Quote
Old 10-05-2007, 04:01 AM   #3
Iordz
Recipes 
 
Aug 2007
Phoenix, AZ
Posts: 955
Liked 6 Times on 3 Posts


I think that calculation is right, though I wouldn't add more than a pound or two of sugar, some Belgian abbey ales use up to 15% sugar for the grist, but it's also because they want the beers to be dry. Except your beer to dry out when you add more sugar, since the yeast will ferment them completely because they are simpler sugars. If you use corn sugar or turbonado, at about 10% of the grist, you should not have to worry about the flavor becoming cidery.

 
Reply With Quote
Old 10-05-2007, 04:04 AM   #4
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
 
DeathBrewer's Avatar
Recipes 
 
Apr 2007
Oakland, CA
Posts: 21,790
Liked 269 Times on 134 Posts


roughly...really depends on what kind of sugar, no matter what it's less than 1% usually.

i'd just add malt extract

there are plenty of good stout recipes at the ABV you're suggesting. check out the recipes section and also this site to give you some ideas

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...

 
Reply With Quote
Old 10-05-2007, 04:16 AM   #5
mrk305
Beer Dude in the Sunset
HBT_LIFETIMESUPPORTER.png
 
mrk305's Avatar
Recipes 
 
May 2007
Georgia
Posts: 1,708
Liked 13 Times on 13 Posts


You can also add honey. I would stick with a known recipe tho untill you get a little more experience.

 
Reply With Quote
Old 10-05-2007, 04:26 AM   #6
lencombs
Recipes 
 
Oct 2007
Posts: 12
Liked 1 Times on 1 Posts


Quote:
Originally Posted by talleymonster
I might be wrong on the amounts here, but I think that you get roughtly a 1% ABV increase for every pound of fermentable sugar that you add to the wort.





Am I right guys?
how fermentable is honey? iff I add a 16oz jar of local honey to the wort, obviously it will effect the final flavor, but will it ferment? or is honey too hard for the yeast to eat and increase final alcohol content?

 
Reply With Quote
Old 10-05-2007, 04:28 AM   #7
Iordz
Recipes 
 
Aug 2007
Phoenix, AZ
Posts: 955
Liked 6 Times on 3 Posts


Honey is a good choice because it is very fermentable. It will add a hint of flavor and complexity, while boosting alcohol percentage.

 
Reply With Quote
Old 10-05-2007, 04:38 AM   #8
lencombs
Recipes 
 
Oct 2007
Posts: 12
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Iordz
Honey is a good choice because it is very fermentable. It will add a hint of flavor and complexity, while boosting alcohol percentage.
that's good to hear...think i'll expirement with a small jar of honey in my next wort boil...

just so the bottled beer doesn't get so high in alcohol content it turns into hard cider. see how far i can push the envelope between stout brew and palatable flavor, should i add more hops? or is the small jar of honey fine as it is.

 
Reply With Quote
Old 10-05-2007, 04:42 AM   #9
Iordz
Recipes 
 
Aug 2007
Phoenix, AZ
Posts: 955
Liked 6 Times on 3 Posts


You are right, you have to experiment to become familiar with the ingredients, to know how they taste in certain beers. Be prepared to taste some mediocre batches, at the same time there will be some great ones, as long as you take good notes you will be able to reproduce the beer you like. As for adding more hops, that's always a good thing in my books! Just remember to keep it balanced.

 
Reply With Quote
Old 10-05-2007, 04:59 AM   #10
talleymonster
 
talleymonster's Avatar
Recipes 
 
Dec 2005
Posts: 2,142
Liked 22 Times on 12 Posts


Acording to Papazian's The Home Brewer's Companion:

Honey is nearly 100% fermentable. It can lighten the flavor and body when substituted for malt.
__________________


 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Increase alcohol content???? woodwormlumber Beginners Beer Brewing Forum 8 02-25-2009 03:10 PM
Does priming increase alcohol content? mahilly Beginners Beer Brewing Forum 1 02-07-2009 09:28 PM
Why is the alcohol content of root beer so low? brewssuds Beginners Beer Brewing Forum 10 10-20-2008 04:44 PM
Alcohol Content and Carbs In Commercial Beer HenryHill General Beer Discussion 1 11-13-2007 01:19 AM
Up the alcohol content in Rood Beer sunkenloot Beginners Beer Brewing Forum 3 09-20-2006 06:14 AM


Forum Jump