1st batch to secondary today & have ABV ?

[Altwein]

I transfered my maple pecan coffee Porter to Secondary Ferm today and took the SG readings.... Original was 1.110 and terminal is 1.022 = 11% ABV .... Is this correct? Alcohol content seems real high? It tasted fine, probably closer to a stout though....haha.
Thanks,
Dustin

 

[BrewChem]

Yup... More like 11.5%... that's no moon... it's a space station... uh... I mean stout..!

 

[billl]

I'm skeptical. Was this a kit or did you get this recipe from somewhere? How did you measure your OG? Did that match the recipe OG?

 

[C-Rider]

That's one hell of a SG. What is the recipe?

 

[Altwein]

It was a reciepe I kinda modified, so dont laugh.... lol. Here is what I put together....

And I will have to say the fermentation in the primary was very turbulent for 4 days and slowed to a bubble through the air lock every 2 minutes by day 7 and thats when I transfered to secondary.

FrankenPorter:

● 6lbs dry malt extract
● 1lb crystal malt
● 1\2lb chocolate malt
● 1\8lb black malt
● 1\2lb oats
● 3cups roasted pecans
● 1\2lb med roast coffee
● 16oz maple syrup
● 1tsp irish moss
◆1oz perle
◆1oz fuggle
◆1oz goldings
★dry ale yeast 2L starter

EDIT: ☆ original recipe ☆ OG=1.054 - TG=1.012-15
☆modified reciepe☆ OG=1.110 - TG=1.022

It did taste good and definitely left a warm feeling

 

[Altwein]

Please feel free to critique..... I have thick skin..haha!

 

[jro238]

Doesn't look bad. Haven't brewed with nuts before.

I would have definitely left this in primary for at least 3 weeks since it was so big. I'm sure it'll need some age.

 

[billl]

I think you've got the OG wrong. 6lbs lme = 252 points. 1lb maple syrup = 45 points. 2lb specialty grains maybe 50 points. That is 347 points. In a 5 gallon batch, that would be about 1.069. In 5.5 gallons, that would be 1.063.

 

[twistr25]

Yup... More like 11.5%... that's no moon... it's a space station... uh... I mean stout..!

Love me some Twister!(Pulled from Star Wars of course)

 

[Yooper]

I think you've got the OG wrong. 6lbs lme = 252 points. 1lb maple syrup = 45 points. 2lb specialty grains maybe 50 points. That is 347 points. In a 5 gallon batch, that would be about 1.069. In 5.5 gallons, that would be 1.063.

That's what I was thinking. There just aren't anywhere near enough fermentables to get the OG to over 1.070 or so, let alone the super high OG of 1.110. I think that the wort wasn't mixed well, and the sample was "heavy" with wort and/or syrup and not a true sample of the wort.

That's a good thing, though, as it if really WAS 1.110, it'd finish at somewhere around 1.040-1.050 and be cloyingly sweet (as well as uncarbonated in the bottle).

So I think you're more like 1.068 or so for the OG, and 1.022 is a fine FG for that beer.

 

[jro238]

Upon looking at the weight of fermentables again, I have to agree with the last few posters...recipe still looks good but nowhere close to 1.110 (which, like yooper said, is a good thing).

 

[Altwein]

Thanks all for the help!.... What site are you all getting those OG numbers from?

 

[billl]

For extracts and sugar, each has a know number of sugar points that they contribute. eg DME is about 42. If you multiply that by the number of lbs, you get the sugar points from the DME. To get from OG from there, you need to divide by the number of gallons.

eg 10 lbs dme * 42 points / 5 gallons = 84 or a gravity of 1.084

 

[Altwein]

Hey Fellas........ Just wanted to thank everyone again for all the help and to let you all know that my first batch "FrankenPorter" came out great! Has a lot of carbonation pouring into glass and has golden almost tan head with very dark brown color body.... Slightly sweet rich chocolatey flavor.... although I can not really taste any coffee flavor I believe it contributed to the rich chocolatey flavor...and it also has a very slight nutty taste but no real pecan flavor... I do not know the alcohol content but it definitely leaves a warm feeling in the chest... next time I try this recipe I will add 2lbs of coffee and boil pecans / up the amount of pecans and leave them in through the secondary.... This is a great Porter IMO.:rockin: