Alan Reginato
Well-Known Member
Hi, everyone.
I'm thinking about doing this:
Biab All Grain
Yeast Nottingham, yeast cake.
Batch Size 7.9 gallons/30 L to fermenter 5.3 gallons/20 L
Full Mash 120 min @ 151 F/66 C
OG 1.081 FG 1.009 ABV 10%
Boiling Time 90 min
IBU 76. Idaho 7 (12,7 AA) 1.2 oz/35 g@ 90 and 0.5 oz/1 g @ 15.
Color 30 SRM (60 ebc)
Fermentation 14 days @ 53-59 F/12-15 C
Grain bill
70.5 % Pilsen malt 2 L 11.6 lb/5.25 kg
6.7 % Chocolate Malt 350 L 1.1lb/0.5 kg
22.8 % inverted sugar cane 0 L 3.8 lb/1.7 kg
So, I'm wondering when is the best moment to add the sugar cane. Some articles suggest after high krausen.
In your opinion, or experience, how does it affect the beer?
I'm thinking about doing this:
Biab All Grain
Yeast Nottingham, yeast cake.
Batch Size 7.9 gallons/30 L to fermenter 5.3 gallons/20 L
Full Mash 120 min @ 151 F/66 C
OG 1.081 FG 1.009 ABV 10%
Boiling Time 90 min
IBU 76. Idaho 7 (12,7 AA) 1.2 oz/35 g@ 90 and 0.5 oz/1 g @ 15.
Color 30 SRM (60 ebc)
Fermentation 14 days @ 53-59 F/12-15 C
Grain bill
70.5 % Pilsen malt 2 L 11.6 lb/5.25 kg
6.7 % Chocolate Malt 350 L 1.1lb/0.5 kg
22.8 % inverted sugar cane 0 L 3.8 lb/1.7 kg
So, I'm wondering when is the best moment to add the sugar cane. Some articles suggest after high krausen.
In your opinion, or experience, how does it affect the beer?