What is OG if 6lbs 2row liq. mlt in 5gal carboy?

[keithbeats]

And 1 ounce Hallertau hops?

I need the OG, forgot to look at it before pitching yeast.

I was trying to make a light beer for the SWMBO, lagerish, but not really although it is cold in SF right now!

I found that she and I really enjoy drinking Kasteel Cru when we see it around, and I was trying to go after that style, sorta.

I used Cote de Blanc yeast and the stuff was going nuts about 2 hours after the pitch. Then only two days later, the stuff seems to be going slow. It is slower than the apfelwein I have been fermenting for 3 weeks.
I'd like to take a reading of the gravity now to see what is going on, and maybe throw some dextrose in it to get the ABV up if it's too low.
Looking for about 4.5 - 5%

best,

Beats.

 

[Yooper]

what's 2row liq mlt?

I'm not quite understanding the question, I guess.

You used cote de blanc wine yeast? I've never heard of anybody doing that before. What will that do for the lager?

 

[BioBeing]

Assuming your liq. mlt is regular liquid malt extract, BeerSmith says for 5 gallons your OG would be 1.043, which would give around 4% ABV if you attenuate down to 1.011. If you want to be at 4.5 to 5% ABV, you'd need to add about 0.5 to 1 lb of corn sugar. Boil it up in a small volume of water then cool before adding.

As for the bubbles, ignore them. Use your hydrometer to tell you when fermentation is finished.

Kasteel Cru is unique because it is a lager beer brewed using champagne yeast in Alsace. Kasteel Cru is brewed at Brasserie la Licorne[1](en: the unicorn brewery) in Saverne, Alsace, France, using Champagne yeast, malted barley, hops and pure Alsace water from the Vosges mountains; alcohol volume of 5.2%, and is 129 calories.

 

[keithbeats]

Hey, thanks for that. That really helps. I just checked with the hydrometer and the reading is at 1.012. This has been fermenting since Saturday. That seems really quick. I tasted it and it does taste like the Kasteel! Must be the wine yeast. I'm going to add another .5lb of dextrose.

I may add more hops to it also. So far so good.

 

[BioBeing]

I wouldn't add hops at this point, unless you just plan on dry hopping (for aroma). If you want to add more bitterness, the hops need boiling for long enough in a large enough volume of water to allow the alpha acids to isomerize. Plus, remember that right now you are drinking green beer. Conditioning and aging WILL change the taste.

 

[Austinhomebrew]

Each pound of liquid malt extract will add 7 points to 5 gallons or 35 points per pound per gallon.

1 pound of extract dissolved in 1 gallon is 35 points. 1 pound in 5 gallons is 7 points. 6 pounds in 5 gallons is 42 points or 1.042.

Forrest

 

[keithbeats]

Thanks for the replies. I guess I'll leave the hops alone. It tasted great as it stands now. I just didn't get enough hop taste, but alas it is a simple beer.

 

[keithbeats]

Oops. Sorry, I haven't been on this forum in a while. The Kasteel Cru didn't come out well. It was perfectly drinkable but tasted like a malt liquor. Like Old English 800 or similar. Too sweet for my tastes. I was going to try again when I had the chance. I may have added too much liquid malt, I didn't add the hops properly, I kept them in a strainer, like cheesecloth because I thought it'd help make it clearer. It didn't have much hop flavor because of that. I also didn't keep it in the carboy long enough. It was also too carbed!
So, not much luck there. I'll try again soon though.
Best,
K