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I'm wondering what kind of attenuation I can expect from WLP585 Saison III. If you have used it before, can you post your OG, FG and if you used simple sugars or not? Also, did it stall for you?

Yes, sorry. I was thinking in 5 gallon batches. :drunk: So use about 3 ounces then in 1.7 gallons.

I'll look for some of the German beers mentioned. Erik_Mog, did you mean Ayinger instead of Spaten? Negra Modelo is a pretty good example. Slightly sweet but not too bad. I hadn't thought of Boston Lager, but it is a nicely balanced beer with a decent malt presence. Thanks, everyone...

Depending on your efficiency and the OG you are shooting for, 17% could be anywhere from 12oz to 2 lbs. That's an enormous range! Anyway, I'd start with half a pound and adjust on the next batch if necessary.

Can you suggest some commercial beers that you consider malty but not sweet? Something widely available in the US.

What about a propane burner? A vigorous boil seems more important than either O2 or a grain mill. Or upgrade your chiller to make your brew day shorter. If I had to choose one of the original options, I'd go with the grain mill.

That's the difference between 5% and 5.9%. I think you'd be fine.

1.072/1.026 should give you about 6% ABV and the same amount of residual sugars as a mid-level RIS. That should be achievable with Windsor. You'll have to play around with the mash temperature a bit. I'd start with 156F, but that's just a guess. In my limited experience with Windsor (two...

chickpad: You don't seem to be including the 1.7 kg of LME in Morgan's IPA Malt kit in your calculation. Include that and you'll be around 1.050. Brew_Queen: I used Brewer's Friend to do the calculation, but chickypad shows how to do it by hand...

My 2 cents: The easiest way to keep increase ABV without affecting the balance is by adding sugar. Adding sugar does not thin out your beer significantly. That's a common incorrect belief. (Substituting malt with sugar does thin out both flavor and body. But that's not what you are asking...

Assuming a 5 gallon batch, I calculate an OG of about 1.050. That is low for an American IPA. Try adding another half kilo of DME. If it's still too thin, try a full kilo. A couple other things you could try: Do your partial mash at 160º Add 4-8 ounces of Carapils All three of...

How does this recipe look? I'm shooting for a lower alcohol beer that will show off the Mosaic flavors complimented by rye and Willamette and balanced bitterness. 5 gallons OG 1.042 FG 1.011 Color: 12 SRM IBUs ~28 ABV 4.1% 6# Briess Rye LME (70% 2 row, 20% rye, 10% Crystal 10L) 15...