Planning this recipe to use up some leftover hops. Going to add some dextrose to push up the ABV.
Is this a mad idea?
I've seen something similar in an Pliny the Elder Clone.
Fermentables:
Pale Ale 2 Row 3.1 KG
Vienna Malt 1 KG
Wheat Malt 300 g
Carapils 300 g
Dextrose 500g
Hops
Amarillo 25g 60mins
Amarillo 25g 30mins
Cascade 25g 30mins
Amarillo 20g Flame out
Cascade 20g Flame Out
OG 1.056
FG 1.014
ABV 5.5
Quote from: brianbrewed on April 09, 2015, 01:47:35 PM
Is this a mad idea?
Nope :) Dextrose is just a sugar and it will 'dry' your beer. You'll get less body, more %.
Quote from: brianbrewed on April 09, 2015, 01:47:35 PM
Planning this recipe to use up some leftover hops. Going to add some dextrose to push up the ABV.
Is this a mad idea?
Not a mad idea, but it's worth remembering that Pliny the Elder is a Double IPA of around 8%. The corn sugar is there for a good reason, to thin out the body and keep what is a strong beer quite dry and drinkable.
Adding sugar to your recipe won't have any ill-effect, but as Jacob says, there will be less body. If you want more alcohol in your beer, why not just add extra malt?
Quote from: Bubbles on April 09, 2015, 02:42:44 PM. If you want more alcohol in your beer, why not just add extra malt?
I already have bought the malt.
Just throwing some ideas out there to see what sticks.
Final gravity is still in the recommended levels if I add the dextrose.
I'm undecided wether to add or not to be honest.
Look up recipes with invert sugar - Lyles golden syrup.
There's glucose and fructose in there.
Save your dextrose for bottling time.
Quote from: johnrm on April 09, 2015, 05:16:17 PM
Look up recipes with invert sugar - Lyles golden syrup.
There's glucose and fructose in there.
Save your dextrose for bottling time.
That sounds like an idea