Hey guys I need your opinions.
I brewed 10 days ago a Dry Stout. OG 1053.
Turns out I decided to add extra oat to my recipe because I wanted extra dense foam on it, so I added 700 grams of flaked oat to my 20L batch. And the recipe I bought had already 140 grams, summing to 840 grams of oat which I did a protein rest at 60*C.
Two days after brewing and putting it to ferment the beer was 1034(8,5 brix), on the refratometer, I did the conversion and it´s like 1022.
Yesterday i measured on the densimeter and it shows 1020, and the same thing on the refratometer.
I tasted it and it´s very dry, doesnt feel sweet.
I am wondering if the extra oat made the FG get so high, but still converting a good deal of the sugar in it?
Then how could I calculate the ABV?
I dont know I am a bit confused, I am kinda newbie.
Thanks for the insights... ta...
I brewed 10 days ago a Dry Stout. OG 1053.
Turns out I decided to add extra oat to my recipe because I wanted extra dense foam on it, so I added 700 grams of flaked oat to my 20L batch. And the recipe I bought had already 140 grams, summing to 840 grams of oat which I did a protein rest at 60*C.
Two days after brewing and putting it to ferment the beer was 1034(8,5 brix), on the refratometer, I did the conversion and it´s like 1022.
Yesterday i measured on the densimeter and it shows 1020, and the same thing on the refratometer.
I tasted it and it´s very dry, doesnt feel sweet.
I am wondering if the extra oat made the FG get so high, but still converting a good deal of the sugar in it?
Then how could I calculate the ABV?
I dont know I am a bit confused, I am kinda newbie.
Thanks for the insights... ta...