grain specifics?

[tandersen123]

So I made this amber ale and it's suuuuper sweet almost like wine. My friend told me I used too many nonfermentable sugars....can anyone send me int he right direction for a list of what grains are fermentable and what are not? heres what I used

Steeped @155 for 30 min
1# crystal 20L
1# dextrin
8oz cherry smoked malt
6oz biscut malt
1oz chocolate malt

7# amber liquid extract 60 mim boil

1oz willamate 60 min
.5oz hallertauer 2o min
.5oz saaz 10 min

Yeast
american ale blend.


Hydro

 

[Pezman1]

I have no idea what your FG was, which will contribute to the problem if you finished high.
At any rate, you have too much crystal malt in there. This is what your friend was referring too. I would have used a fourth pound of the 20L and dextrin.


Pez.

 

[BigBlueDog]

Agree, the crystal is a likely suspect.

Here's a link to Palmer's How to Brew site, where he discusses the yield of various specialty grains. May not be as up to date as the print version of the book, but should give you an idea.

 

[tandersen123]

me og was 1.048 FG was 1.012 it fermented about 73 deg.

 

[Pezman1]

At 1.012, you finished good - that wasn't your problem.

Pez.