Batch 100 - American Stout (dextrose in the fermenter?)

[m1k3]

Hey, I made it batch 100 is next....

I want to do a split batch of American Stout.... but then drop #1 or #2 of dextrose (corn sugar) into the fermenter at high kroysen or just after.

How much dextrose do you think, I can sneak into a 5 gallon (half of the) batch? This is recipe for the full 10 gallons.


Recipe Specifications
--------------------------
Boil Size: 15.02 gal
Post Boil Volume: 13.02 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.070 SG
Estimated Color: 39.9 SRM
Estimated IBU: 79.6 IBUs
Brewhouse Efficiency: 63.00 %
Est Mash Efficiency: 71.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
27 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 79.7 %
2 lbs Chocolate Malt (350.0 SRM) Grain 2 5.8 %
2 lbs Victory Malt (25.0 SRM) Grain 3 5.8 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 2.9 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5 2.9 %
1 lbs Roasted Barley (580.0 SRM) Grain 6 2.9 %
5.00 oz Northern Brewer [8.00 %] - Boil 60.0 min Hop 7 56.4 IBUs
3.00 oz Northern Brewer [8.00 %] - Boil 10.0 min Hop 8 12.3 IBUs
4.00 oz Centennial [9.70 %] - Boil 5.0 min Hop 9 10.9 IBUs
4.00 oz Centennial [9.70 %] - Boil 0.0 min Hop 10 0.0 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 11 -
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 12 -

 

[VikeMan]

How much dextrose do you think, I can sneak into a 5 gallon (half of the) batch? This is recipe for the full 10 gallons.

Well, no reasonable amount would hit a solubility limit, so I guess you can sneak in about as much as you want. What are you trying to accomplish?

 

[m1k3]

The goal is to have a keg of the "imperial version" of the American stout and second keg (all malt / no dextrose).

Beersmith can easily calculate the ABV% bump but what I really want to avoid what is perceivably too much.

The BSG pack of dextrose I have is 4 pound but that seems excessive and might not ferment out. That's why I was thinking maybe 2 pounds? 3?

I'm thinking US-05 for the Imperial version and S-04 for the original.

 

[VikeMan]

The goal is to have a keg of the "imperial version" of the American stout and second keg (all malt / no dextrose).

I brew a fair amount of imperial stouts, but have never used sugar in any of them.. as it would tend to reduce body (as compared to an all malt beer of similar ABV) and malt flavor. So, I can't really advise you there.

I'm thinking US-05 for the Imperial version and S-04 for the original.

I like English strains for smallish stouts and American for big stouts, so I think that's probably a great call.

 

[m1k3]

I'll report back.

 

[FromZwolle]

i'd use honey instead of dextrose, as there's a little more flavor to be had out of it.

burnt or almost burnt honey can also add a good bump of alcohol aaaand flavor. toss a small amount of maltodextrine or lactose if you want to compensate for the lost body.

 

[m1k3]

Brewed today and it was just easier to put the dextrose in at the end of the boil.

Ended up making it a 15 gallon batch (for three kegs).... split three ways and pitched US-05 / S-04 / Mangrove Jack Belgian Tripel #M-31

-Mike



Recipe: 100th batch! American Stout TYPE: All Grain

Style: American Stout
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 30.7 SRM SRM RANGE: 30.0-40.0 SRM
IBU: 35.8 IBUs Tinseth IBU RANGE: 35.0-75.0 IBUs
OG: 1.075 SG OG RANGE: 1.050-1.075 SG
FG: 1.013 SG FG RANGE: 1.010-1.022 SG
BU:GU: 0.479 Calories: 217.3 kcal/12oz Est ABV: 8.2 %
EE%: 76.00 % Batch: 17.00 gal Boil: 21.27 gal BT: 80 Mins

Total Grain Weight: 44 lbs 5.8 oz Total Hops: 16.35 oz oz.
---MASH/STEEP PROCESS----

Amt Name Type # %/IBU
33 lbs 5.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 75.2 %
2 lbs Chocolate Malt (350.0 SRM) Grain 2 4.5 %
2 lbs Victory Malt (25.0 SRM) Grain 3 4.5 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 2.3 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5 2.3 %
1 lbs Roasted Barley (580.0 SRM) Grain 6 2.3 %


Name Description Step Temperature Step Time
Mash In Add 54.45 qt of water at 164.1 F 151.3 F 60 min

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.065 SG Est OG: 1.075 SG
Amt Name Type # %/IBU
4 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 7 9.0 %
10.00 ml Columbia [55.40 %] (CO2 Extract) - Boil 83.0 min Hop 8 16.8 IBUs
8.00 oz Golding, U.S. [4.00 %] - Boil 23.0 min Hop 9 18.9 IBUs
8.00 oz Amarillo [8.20 %] - Boil 0.0 min Hop 10 0.0 IBUs


---NOTES------------------------------------
33.36# rahr 2 row
7# specialty
4# dextrose

151.3F mash

12:29 55.4%AA Columbus 10ml CO2 extracted (82 minutes)

12:51 preboil OG 1.060 or about 15 brix

1:28pm 4% US Golding 8oz (23 minutes)
1:51pm 8.2% Amarillo 8oz (flame out)

2:03pm 4# dextrose added while chilling