Can I add corn sugar to lower FG???

[Huizer]

I recently dove head first into brewing a batch of all grain. I used a simple pale ale recipe, modified for 3 Gal.

2.5kg pale malt
.5kg munich
.100kg crystal

Everything went fine as far as processes go, however I realized after that I may have mashed at too high a temp. The digital temp sensor I used fluctuated between 69/70 deg C. Its around 158 deg F.

After the boil cooled, I transfered to my carboy and had to add a little water because I did not want all the hot/cold break and hops from the boil kettle.

So, OG 1.044 (after I added the water to bring me up to 3 Gal)
and FG 1.020

I figure that with the high mash temps I had a lot of unfermentables and the dry nottingham yeast could only do so much.

Can I add a little bit of corn sugar to bring down the FG? Can you do this after primary fermentation?
The beer smells and tastes great for being so young, I just wish it had a little more kick. 3% come on!!
If there is nothing I can do I will still bottle it of course, but I thought I would ask the brains on this wonderful forum first.

If I have missed any details that you need, please ask.
Thanks, Dan.

 

[nolabelbrewing]

If you add more corn sugar, your ABV will go up. Your FG won't really drop anymore, at least not over the life of this 3% beer. The long chain sugars that come from high mash temps will break down but it can take many years.

I might suggest an added sugar limit at 20% of your fermentables. I'm sure other people will suggest other things. That would be about 1 and 3/4 pounds by my calculations. Corn sugar (dextrose) should ferment out without too many off flavors if your temps are cool enough, and it is not uncommon in some beer styles, though perhaps in yours to do such a thing. My numbers don't quite line up with yours but I think you can put a point and a half of gravity on with such an increase, and considering your amount of unfermentables you might still end up with a pretty good beer.

good luck
~J~

 

[Huizer]

Well thats what I am after, a little more alcohol. I thought that by having a FG at 1.020 and adding a little dextrose the gravity will go up a bit until the yeast munch up the sugar and the FG would now rest lower due to the alcohol. I see what you are saying that the alcohol produced from dextrose would not dilute the whole solution enough to notice a drop in FG.

So, I add some dextrose to bump up my ABV and that should help balance the beer with the extra sweetness from the unfermentables and bitterness from the hops.

My only question now is how do you measure the alcohol content if your final gravity does not change?

Thanks, Dan.

 

[Scimmia]

adding corn sugar can and will lower your SG. If you're talking a couple of ounces or something, it might not be enough to see a change, but if you're adding enough to up the ABV by any appreciable amount, you'll see a drop in SG

 

[JKoravos]

If it tastes good, just drink it. Why take the risk of potentially screwing it up for another percentage point of alcohol? Pour a little shot of grain alcohol in your glass if you really want some kick.

 

[TexLaw]

If it tastes good, just drink it. Why take the risk of potentially screwing it up for another percentage point of alcohol? Pour a little shot of grain alcohol in your glass if you really want some kick.

That's more what I was thinking. I also think you have more problems than high mash temperatures if you only get 55% attenuation. That is not just a product of mashing at 158F.


TL