TwinsBrewers81
Well-Known Member
Hey All, first timer here.
I've done a couple AG batches and did my first Barleywine last Sunday. It was pretty standard 5 gallon recipe:
18.5# Pale Ale Malt
1.5# C-60
4 oz Carapils
4 oz Wheat Malt
I mashed a little lower then I wanted, 150F for 75 min, batch sparge, 75 min boil. I wound up with 5.25g of 1.091 Wort which I pitched onto a WY1056 cake from a previous pale ale batch. Fermented for 6 days, around 66-68F. I checked it today and its at 1.012, so a lllllittle dry!
I am going to dry hop it for 10 days and then transfer to a secondary for 2-3 months and then bottle and age until Fall/Winter 2013.
My questions - I would like to add some lactose at bottling, or to the secondary to sweeten it a bit and add some body. From what I understand 1# of Lactose in a 5 gallon batch will add about 6 points of gravity, is this correct? Can someone explain to me how to calculate lactose affect on gravity?
Also, this beer is about 10.3% ABV. After 3 months in the secondary, will I need to add some fresh yeast at bottling?
Thanks in advance for your help. I've really enjoyed I'll I've read in the last few months.
Chris
I've done a couple AG batches and did my first Barleywine last Sunday. It was pretty standard 5 gallon recipe:
18.5# Pale Ale Malt
1.5# C-60
4 oz Carapils
4 oz Wheat Malt
I mashed a little lower then I wanted, 150F for 75 min, batch sparge, 75 min boil. I wound up with 5.25g of 1.091 Wort which I pitched onto a WY1056 cake from a previous pale ale batch. Fermented for 6 days, around 66-68F. I checked it today and its at 1.012, so a lllllittle dry!
I am going to dry hop it for 10 days and then transfer to a secondary for 2-3 months and then bottle and age until Fall/Winter 2013.
My questions - I would like to add some lactose at bottling, or to the secondary to sweeten it a bit and add some body. From what I understand 1# of Lactose in a 5 gallon batch will add about 6 points of gravity, is this correct? Can someone explain to me how to calculate lactose affect on gravity?
Also, this beer is about 10.3% ABV. After 3 months in the secondary, will I need to add some fresh yeast at bottling?
Thanks in advance for your help. I've really enjoyed I'll I've read in the last few months.
Chris