I just brewed a recipe I'm going call it a brown ale.
its
6lb amber DME
1lb crystal malt 40L
1lb corn sugar (wanted to boost ABV)
8oz Malto-Dextrine
2oz cascade boil
1oz fuggle aroma
safale US-05 at 70
turned out with a OG of 1.071
I used beer smith and it calculated it to only be 1.058
I guess my question is will the yeast be able to handle all the sugar.
If not what shall i do
its
6lb amber DME
1lb crystal malt 40L
1lb corn sugar (wanted to boost ABV)
8oz Malto-Dextrine
2oz cascade boil
1oz fuggle aroma
safale US-05 at 70
turned out with a OG of 1.071
I used beer smith and it calculated it to only be 1.058
I guess my question is will the yeast be able to handle all the sugar.
If not what shall i do