15% sugar in my pliny clone does what?

[zippyclown]

Thought I'd give Vinny's Pliny the Elder recipe a shot. Fell short on my OG probably because I had to cut my boil back to 60 mins from the 90 listed on the recipe and didn't account for that correctly. Made up the difference in points by adding more Dextrose. So now it looks like this:

77.68% pale malt
3.57% cara-pils/dextrine
3.57% crystal 40
15.17% dextrose

It's no longer a Pliny clone... But what exactly have I done by increasing from 5% to 15%? Increased the "dryness" I'm guessing is all, but to what degree? Should I just dump it? (JUST KIDDING)

zc

 

[DocScott]

The final product will likely finish at lower FG, be drier and perhaps thinner and be slightly higher abv. Should still be good though. Sometimes with high amounts of simple sugars you can get a slightly cidery flavor but I don't think you'll encounter that with 15%.

 

[zippyclown]

The final product will likely finish at lower FG, be drier and perhaps thinner and be slightly higher abv. Should still be good though. Sometimes with high amounts of simple sugars you can get a slightly cidery flavor but I don't think you'll encounter that with 15%.

100% of my mistakes have still made beer, so I'm not too concerned about it. Thanks for confirming my suspicion that it'll just be a drier beer and the cidery sugar demons shouldn't be an issue.

 

[zippyclown]

So my beer went from 1.064 to 1.006 with one packet of us-05 fermented at a steady 65 degrees. That's 91% attenuation. The end result was the exact same beer I was trying to create, only drier. Not thin. No cidery flavors. Really no other side affects whatsoever. Yum!

 

[DocScott]

Glad it worked out to your satisfaction. 91% is some serious attenuation!