I have a Porter that I have in my primary and was going to do a secondary over some raspberries but was wondering how the added sugar will affect things.
So my OG gravity is 1.064 which is over the original recipe to start with. Let's say I have that in the primary for 2 weeks and it gets down to 1.020 (yep, WLP002 has a 63-70% attenuation).
When I move it to the secondary and add some oregon fruit raspberries, this will add more fermentable sugars I am guessing which would raise the gravity reading I am guessing.
How does this all play into the alcohol calculation?
Brew monkey says "One pound of fermentable sugar is approximately equal to 1% ABV in a 5 gallon batch" so I may be adding a percent or two to this batch with the added sugar if I am thinking correctly, but let me know if I am not.
So my OG gravity is 1.064 which is over the original recipe to start with. Let's say I have that in the primary for 2 weeks and it gets down to 1.020 (yep, WLP002 has a 63-70% attenuation).
When I move it to the secondary and add some oregon fruit raspberries, this will add more fermentable sugars I am guessing which would raise the gravity reading I am guessing.
How does this all play into the alcohol calculation?
Brew monkey says "One pound of fermentable sugar is approximately equal to 1% ABV in a 5 gallon batch" so I may be adding a percent or two to this batch with the added sugar if I am thinking correctly, but let me know if I am not.