OG Low OG (miscalculated boil off) - add Dextrose?

[hellawaits77]

Don't usually start threads, but I can't seem to find a thread related to my problem.

Brewed an American Strong Ale last night. Went well for the most part, but I miscalculated how much boil off I'd get from a smaller batch than usual (3 gallons) and ended up with a larger batch than expected. Hey, you live and learn! So obviously, my OG was lower than expected. Usually I'd just roll with it, but I really want this beer to strong, as I've brewed beers with similar expected ABV before, and really want this to be big.

SO, my question is, in an attempt to boost the ABV would it be wise to add 8 oz or so of dextrose (already added 8 oz post boil) to the wort? It's already begun fermentation, by the way. Or could I add the dextrose towards the end of fermentation? I ask that, because I'd rather not open my bucket when fermentation is in or near it's peak. I do have some LME left over which I could use, but I was saving it for my next batch. I could use that instead, I suppose.

And also, since I may be adding more fermentables and I want this beer to still be hop strong, should I add a small amount of hops (.15 - .25 oz maybe?) to the boiling of the dextrose/LME?

Not a huge issue, I know I can leave it as is and it'll still be a good beer, but I really want this beer big. Any help/suggestions is greatly appreciated!

 

[Hello]

Well, some beers actually call for this or rather, can handle adding dextrose during fermentation. If you do it then it can change the feel of the beer but it is possible with a strong ale that you'll be okay. You definitely need to boil it before you add it and of course cool it down to about 70F or you'll piss the yeast off big time.

As for hops. That is a good question and I assume hop utilization will change. Now, I keep hearing the words but never understood it and so I have only just begun reading about it. I understand the basic concept but I didn't understand the concept in practice.

Two sites I bookmarked are:
http://realbeer.com/hops/research.html
http://dieseldrafts.com/spreadsheet/frameset.html?Formulas.html#hops

Maybe that will help you decide.

Biggest thing here is making sure you know there is a chance it can create a thinner beer but again, some beers handle the added sugar better. Personally, I'd leave it but I prefer a great beer in the face of having to choose between good and high ABV.

 

[hellawaits77]

Thanks for the info.

Was also considering doing honey instead of dextrose or LME.

 

[VikingChrisColby]

Yes, this will work. You can "feed" the fermentation with sugar to boost the beer's alcoholic strength. One way to do this is to dissolve the sugar you wish to add in as little hot water as is possible. Hold the sugar water mixture at 170 °F (or over) for about 5 minutes to sanitize it, then cool it and pour it in your fermenter.

PS You'd be better off adding the extra sugar at or near the peak of fermentation vs. waiting for the fermentation to slow down or stop. Adding the sugar while the yeast are still active is your best bet.


Chris Colby
Editor
beerandwinejournal.com

 

[duboman]

Obviously you could have boiled longer..............

But, the recipe was designed already so hop utilization should not be an issue if you raise the ABV. If you elect to use sugar or honey you can do it as fermentation slows. Keep in mind though both these additions would dry and thin the beer out which may affect the final product profile. Additional DME would keep the recipe more in balance IMO. 1lb of DME would add about 9 points to a 5 gallon batch.

 

[hellawaits77]

Yes, this will work. You can "feed" the fermentation with sugar to boost the beer's alcoholic strength. One way to do this is to dissolve the sugar you wish to add in as little hot water as is possible. Hold the sugar water mixture at 170 °F (or over) for about 5 minutes to sanitize it, then cool it and pour it in your fermenter.

PS You'd be better off adding the extra sugar at or near the peak of fermentation vs. waiting for the fermentation to slow down or stop. Adding the sugar while the yeast are still active is your best bet.


Chris Colby
Editor
beerandwinejournal.com

Thank you. That does make sense about adding it when the yeast aren't quite tired.

Obviously you could have boiled longer..............

.

Ya think? Yes, in retrospect I could have. Couldn't tell how much over I was till I strained to my fermenter. And thanks for your info, too.

 

[hellawaits77]

Added 12 oz of honey Monday afternoon. Peak fermentation seemed to be done for over a day, so I figured it'd be a good time to add it. Boiled it with as little water as I could, cooled it to low 60's, and added it.

In case anyone cares, this was/is the recipe, altered based on my miscalculated boil off:

Batch Size: 3.5 gallons
Estimated OG: 1:108 (won't really matter - added honey after fermentation begun)
Estimated FG: 1.030
Estimated ABV: 10.21%
Estimated IBU: ~89

Malts
▪ 9 lbs Pale Ale Liquid Malt Extract
(2 lbs at start)
(2 lbs at 15 minutes)
(5 lbs at 10 minutes)
▪ 8 oz dextrose - post boil
▪ 12 oz honey - after peak fermentation

Steeping Grains
▪ .25 lbs American Chocolate Malt
▪ .5 lbs. Belgian Special B

Hop Schedule (IBU: ~88)
▪ .5 oz Magnum – 60 minutes
▪ .25 oz Chinook – 30 minutes (add Irish Moss at this time)
▪ .5 oz Citra – 15 minutes
▪ .5 oz Mosaic – 10 minutes
▪ .5 oz Chinook – 10 minutes
▪ .5 oz Citra – 5 minutes
▪ .5 oz Citra – flame out (spoon whirlpool)

Dry Hop - may alter based on strength of aroma
▪ .5 oz Mosaic
▪ 1.25 oz. Chinook
▪ 1.5 oz Citra

 

[hbtasdfg]

depends how far off you don't want to have more than 1/3 or so of your fermentables come from dextrose or you might end up with rocket fuel- not enough nonfermentables to cover flavor of alcohol

you can also use light malt extract

 

[hellawaits77]

Please read post above. I added honey instead of dextrose. Combo of those 2 (the honey + post-boil dextrose) is 11%, so I shouldn't have to worry. I've come across many folks who mentioned to not go over 20% with dextrose, let alone 30%.