Spat609
Member
- Joined
- May 30, 2020
- Messages
- 15
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- 1
I'll be graduating soon and wanted to make a sweet stout (along the lines of a Russian Imperial or "pastry" stout) for the special day. Due to moving around, I will only be able to age it for about 3 months. I recently had my first bourbon county stout and was hoping to make something like it, but I don't have a year to age it, only three months.
1) From what I understand, this means I won't be able to make anything more than about 9-10% ABV to avoid leftover acetaldehyde is this true? What other restrictions are there with a 3 month aging period?
2) Does anyone have recommendations for a sweet, full stout that doesn't need to age for so long? I'd be willing to sacrifice ABV if there is a way to make a high FG (1.030+) beer.
3) Could I scale down a heavier recipe (i.e. BCS clone) to 9% ABV? If so, is there anything I should keep in mind? Could I add maltodextrin to bring the FG back up to ~1.040?
(I brew all-grain and bottle carbonate. Kegging is out of the question for now, but I would be willing to use extracts or unfermentables to help with the sweetness)
1) From what I understand, this means I won't be able to make anything more than about 9-10% ABV to avoid leftover acetaldehyde is this true? What other restrictions are there with a 3 month aging period?
2) Does anyone have recommendations for a sweet, full stout that doesn't need to age for so long? I'd be willing to sacrifice ABV if there is a way to make a high FG (1.030+) beer.
3) Could I scale down a heavier recipe (i.e. BCS clone) to 9% ABV? If so, is there anything I should keep in mind? Could I add maltodextrin to bring the FG back up to ~1.040?
(I brew all-grain and bottle carbonate. Kegging is out of the question for now, but I would be willing to use extracts or unfermentables to help with the sweetness)