luckybeagle
Making sales and brewing ales.
Hi there,
I'm readying to brew my 8th all-grain batch -- a Belgian style Blonde ale. The recipe I found is from a brewer whose recipes I really like.
The ABV comes out to 7.66% when I plug the recipe in to Brewers Friend, assuming a 75% attenuation on the Belgian Ardennes Yeast. I'd like to see this recipe produce a 6 - 6.5% ABV.
I'm reusing yeast cake from the same author's Tripel and achieved an 86% attenuation with it, which pushed my ABV 1.3 points higher than I wanted/intended.
My questions are:
I'm readying to brew my 8th all-grain batch -- a Belgian style Blonde ale. The recipe I found is from a brewer whose recipes I really like.
The ABV comes out to 7.66% when I plug the recipe in to Brewers Friend, assuming a 75% attenuation on the Belgian Ardennes Yeast. I'd like to see this recipe produce a 6 - 6.5% ABV.
I'm reusing yeast cake from the same author's Tripel and achieved an 86% attenuation with it, which pushed my ABV 1.3 points higher than I wanted/intended.
My questions are:
- Should I reduce the grain bill so that each fermentable makes up the same grist percentage until I hit a lower target OG?
- Should I just reduce the cane sugar addition until I get to the desired ABV?
- Should I base all of these calculations off of my Tripel's attenuation percentage, or the percentage indicated by Wyeast for that particular strain?
- Should I just increase my pre-boil water content instead, and keep the grain bill the same?