Veronis
Well-Known Member
- Joined
- Feb 11, 2013
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I made an AG sweet stout that turned out very well, but it was only 4% ABV.
I want to try to make the same recipe again, except make it closer to 6% ABV.
I use BeerSmith, so do I just need to increase the ingredients so it's ~6%, and keep the percentages the same as the 4% version? E.g. if I use 59.5% base malt in the 4% version, I assume I should maintain the 59.5% base malt in the 6% version, and since I'm using 7.3% roasted barley in the 4% version, I figured I should up that (and all other grain %'s) so that in the 6% version, roasted barley is still 7.3%.
Secondly, for the hops, I'm using 3 oz of hops instead of 2 oz, to increase the relative bitterness by an additional third, and have taken into account increasing the flavor/aroma hop amounts as well, as best I could. This took it from ~21 IBU to ~33 IBU. I've also increased the lactose amount from 0.5 lbs to 0.75 lbs, maintaining its 5% portion of the recipe.
Can anyone offer any advice as to whether this is a good approach, and if not, what is? I searched the forums and all I can find is discussions on sugar, honey, molasses, etc. to increase ABV.
I want to try to make the same recipe again, except make it closer to 6% ABV.
I use BeerSmith, so do I just need to increase the ingredients so it's ~6%, and keep the percentages the same as the 4% version? E.g. if I use 59.5% base malt in the 4% version, I assume I should maintain the 59.5% base malt in the 6% version, and since I'm using 7.3% roasted barley in the 4% version, I figured I should up that (and all other grain %'s) so that in the 6% version, roasted barley is still 7.3%.
Secondly, for the hops, I'm using 3 oz of hops instead of 2 oz, to increase the relative bitterness by an additional third, and have taken into account increasing the flavor/aroma hop amounts as well, as best I could. This took it from ~21 IBU to ~33 IBU. I've also increased the lactose amount from 0.5 lbs to 0.75 lbs, maintaining its 5% portion of the recipe.
Can anyone offer any advice as to whether this is a good approach, and if not, what is? I searched the forums and all I can find is discussions on sugar, honey, molasses, etc. to increase ABV.