Irrefragable
New Member
I have been collaborating with a fellow home brewer about adding different liquors to a couple of beers, but haven't been able to find much information about how much we can get away with adding on this or any other forum.
Adding a liquor such as whiskey will of course reduce the FG (whiskey is ~0.92), but it seems like this could be adjusted for by adding additional maltodextrine or lactose. By doing this it seems like one could get away with adding fairly substantial amounts of liquor.
As an extreme example, I have an imperial stout fermenting that should hit an FG of ~1.018 and have an ABV of ~7.9%. The math shows that addition of 1lb Maltodextrine and 45oz of Whiskey (ABV 43%, Gravity 0.92) should leave a beer with an FG of 1.021 and an ABV of 10%.
{All calculated in MS Excell}
While this example is abit extreme, it is a good illustration of the concept. I want the beer to have the extra ABV and the strong peaty flavor of the scotch I will be adding to it.
Does this reasoning seem reasonable, or is there something I am missing? I am aware that the volume of whiskey may overpower some of the other flavors of the beer. I am also aware that some recipes call for the addition of up to 16oz of different liquors, but have never seen anything as high as what my numbers propose.
Adding a liquor such as whiskey will of course reduce the FG (whiskey is ~0.92), but it seems like this could be adjusted for by adding additional maltodextrine or lactose. By doing this it seems like one could get away with adding fairly substantial amounts of liquor.
As an extreme example, I have an imperial stout fermenting that should hit an FG of ~1.018 and have an ABV of ~7.9%. The math shows that addition of 1lb Maltodextrine and 45oz of Whiskey (ABV 43%, Gravity 0.92) should leave a beer with an FG of 1.021 and an ABV of 10%.
{All calculated in MS Excell}
While this example is abit extreme, it is a good illustration of the concept. I want the beer to have the extra ABV and the strong peaty flavor of the scotch I will be adding to it.
Does this reasoning seem reasonable, or is there something I am missing? I am aware that the volume of whiskey may overpower some of the other flavors of the beer. I am also aware that some recipes call for the addition of up to 16oz of different liquors, but have never seen anything as high as what my numbers propose.