My first recipe all on my own!

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dutch101st

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Did my first recipe, on my own...yep, created from scratch, this past Saturday. Used BeerSmith to do all of the calculations and whatnot.

However, in following my recipe, the OG ended up being 1.062. Is this going to be a problem? I still have it in the primary and there is still a lot of activity and the airlock bubbles at a rate of one bubble per 10 seconds and the krausen has yet to subside.

High gravity won't be an issue...???
 

mkling

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Need a lot more information . . .

What was your grain bill? Expected OG? Etc. . .
 

Yooper

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It depends on what you're trying to make! A mild at 1.062 wouldn't be very good, but an IPA would. It's really all about balance, and making the beer the way you want it.
 
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dutch101st

dutch101st

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Supposed to be a brown and the target was 1.051 according to BeerSmith. Top end was 1.060. Here was the recipe:

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Type: Extract
Date: 3/28/2009
Batch Size: 5.25 gal
Brewer: Dutch
Boil Size: 6.01 gal
Asst Brewer: Alicia (SWMBO)
Boil Time: 60 min Equipment: My Equipment

Ingredients

Amount Item Type % or IBU
0.25 lb Amber Dry Extract (12.5 SRM) Dry Extract 3.03 %
7.00 lb Amber Liquid Extract (12.5 SRM) Extract 84.85 %
1.00 lb Crystal Malt 90L (90.0 SRM) Grain 12.12 %
2.00 oz Tettnang [4.50 %] (60 min) Hops 31.0 IBU
1.00 oz Hallertauer Mittelfrueh [4.00 %] (15 min) Hops 6.8 IBU
0.50 oz Tettnang [4.50 %] (2 min) (Aroma Hop-Steep) Hops -
1.00 tsp Irish Moss (Boil 10.0 min) Misc
8.00 oz Malto-Dextrine (Boil 60.0 min) Misc
6.25 gal Antelope Water District Water
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

Beer Profile

Est Original Gravity: 1.051 SG
Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: ??? SG
Estimated Alcohol by Vol: 5.04 % Actual Alcohol by Vol: ??? %
Bitterness: 37.9 IBU Calories: 277 cal/pint
Est Color: 16.9 SRM Color: Color

Steep grains as desired (30-60 minutes)

Keg/Bottling Temperature: 68.0 F Age for: 21.0 days
Storage Temperature: 68.0 F

Yeast start out of fridge, decant 1 pint off, then place on Stir Plate
Steep Grain at 155 degrees for 30 minutes, then add to brew pot- boil
Stop heat, stir in Extract and DME; bring to boil and hot break
Add 2 oz of Tettnanger for 45 minutes
Add 1/2 oz of Hallertauer Mittelfruh for 13 minutes
Add 1/4 oz of Tettnanger for 2 minutes
Frement in primary ONE WEEK.
Rack to Secondary and dry hop 1/4 oz Hallertauer Mittelfruh
Bottle in 12 days, condition 30 days.
 

TimBrewz

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You beer is fine...let it go. Wait for all activity to stop and then wait another couple days. So its got an extra 1% alcohol....you can cope;)
 

Yooper

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I don't think it's possible for 7 pounds of LME and 1/4 pound of DME to give you more than 1.052. There's only so much sugar in the extract, and even if you got every last bit of it out of the container, it won't have more than it's possible to have. I wonder if your reading was a little "heavy" because it got a sample with more extract in it that the top did?
 
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dutch101st

dutch101st

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The reading could have been a bit 'heavy' I suppose.

Yea, I can cope with the extra alcohol... :rockin:

This was my 10th brew...things are coming together and I am really starting to understand this stuff. Just want to make sure that I am doing things right.
 

Evets

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You also need to figure extra gravity points for all that Crystal and Malto Dextrin which are basically unfermentable. Also, in my experience, the Windsor yeast is not particularly high attenuating, which isn't really a bad thing, but I doubt you'll get down to 1.012 I think you'll be lucky if it hits 1.018-20
 
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