Jamils cream ale

[RedHouse]

I recently made a batch of this, and was very pleased with it. On fact, we went through it very quickly.

I'd like to brew another batch, but would like to drop the abv a bit. The recipe (ag) calls for a pound of corn sugar. If I reduce that, will it still ferment as dry, but reduce the alcohol?

Thanks for any advice.

 

[Beerrific]

It might not taste as dry b/c the added alcohol makes it seem drier. But, assuming all the corn sugar was fermented in the first batch, it should reach the same FG.

 

[Beerrific]

Actually, that is not true. The higher alcohol version will have a lower FG as alcohol has a lower density than water. (think actual attenuation vs. apparent attenuation)
Well, numbers aren't so important. I think removing the sugar is what you are looking to do.

 

[JerseyBrewer]

Removing the sugar will drop the ABV, but you might not get what you expect (Beerific's point about dropping the sugar and the attenuation).

My 2cents: I'd try to down-grade the entire grain/sugar bill. I'd use something like BeerSmith to reduce every grain and fermentable adjunct (sugar, corn) aiming to keep the same % for each as the original recipe until I hit a FG that I thought was more reasonable. Essentially scaling the batch down but for FG instead of volume.

 

[Layne]

I would remove the same percent of all grain and sugar. Thats the only way to end up with the same taste.
BTW, I love this recipee, and have another 10 gals fermenting as we speak.

 

[RedHouse]

Thanks guys.....I'll mess around with beersmith and try to adjust the FG.