Gtrman13
Well-Known Member
My goal was to make a very very big barleywine. I've never attempted such a brew, so I didn't know what kind of efficiency to expect. I based my grain bill on a 65% efficiency thinking that I'd add 2 lbs of table sugar to boost the ABV and dry out the end result. I'd planned on adding the sugar in a few stages after fermentation had already been going. But I finished up a loooong brew day about an hour ago and I clocked in at an efficiency of 75%! My measured gravity even before adding the sugar was a whopping 1.126! Now I'm thinking I should only add 1 lb of sugar. I don't want my yeast to crap out on me (1762), but I don't want an overly sweet end result. If it matters, I plan on making a big starter with some washed US-05 and pitching that at the time of the first sugar addition (probably about 24 hours after fermentation has begun).
Any opinions on how much sugar I should add? I'm in uncharted territory here... Also if my methods don't seem quite right, feel free to correct me. Thanks all!
Any opinions on how much sugar I should add? I'm in uncharted territory here... Also if my methods don't seem quite right, feel free to correct me. Thanks all!