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Brewiser 'Dry-style'
Posted: Friday Jun 30, 2006 4:03 pm
by ernie
Got this recipe from the Brewiser website and I have a question;
DRY STYLE BEER
Ingredients
The Can - BREWISER WHEAT BEER
The Sugar - BREWISER MALTODEXTRIN 500g
BREWISER DEXTROSE 500g
The Hops - BREWISER FINISHING HOPS -CASCADE
NB. If making a normal 22-litre brew final gravity will be 1012
Instructions
METHOD- DRY HOP-
Remove the hop bag from the foil sleeve being careful not to cut the inner sachet. When all the ingredients have been blended in hot water, as per your normal method, toss the 'flow-thru' bag into the brew. Give it a bit of a stir to ensure the bag is wet through then top up with the cold water.
If I used BE1, which is 600/400 dex/maltodex would that mean that the expected final gravity would be lower than 1012 (the recipe says 500/500)??
My rudimentary understanding of the process tells me that with more dextrose there will be more fermentation, meaning lower FG?
Can anyone help...
E
Posted: Friday Jun 30, 2006 4:50 pm
by da_damage_done
BE1 would probably be lower by about 1 or 2 points max
have a play with this calculator
http://brewcraft.com.au/wa.asp?idWebPag ... etails=172
cheers
Re: Brewiser 'Dry-style'
Posted: Friday Jun 30, 2006 6:04 pm
by chris.
ernie wrote:Got this recipe from the Brewiser website and I have a question;
DRY STYLE BEER
Ingredients
The Can - BREWISER WHEAT BEER
The Sugar - BREWISER MALTODEXTRIN 500g
BREWISER DEXTROSE 500g
The Hops - BREWISER FINISHING HOPS -CASCADE
NB. If making a normal 22-litre brew final gravity will be 1012
Instructions
METHOD- DRY HOP-
Remove the hop bag from the foil sleeve being careful not to cut the inner sachet. When all the ingredients have been blended in hot water, as per your normal method, toss the 'flow-thru' bag into the brew. Give it a bit of a stir to ensure the bag is wet through then top up with the cold water.
If I used BE1, which is 600/400 dex/maltodex would that mean that the expected final gravity would be lower than 1012 (the recipe says 500/500)??
My rudimentary understanding of the process tells me that with more dextrose there will be more fermentation, meaning lower FG?
Can anyone help...
E
DRY STYLE BEER... MALTODEXTRIN 500g... final gravity will be 1012.
DRY STYLE BEER?!
Your FG will probably be a little lower than 1012 with the BE1.
In my opinion if your looking to make a dry beer forget maltodextrin. I'd personally do 50/50 DME & Dextrose.
Posted: Tuesday Jul 04, 2006 8:57 am
by ernie
thank you DDD. i'm sure the calculator will come in handy.
so chris, dry beer = no body almost full fermentation. and maltodextrin is no good in a dry beer because it doesn't ferment out?? have i got that right?
apart from changing the fermentables is there anything else I should do?? dry enzyme or a different kit? also note that safale yeast tends to give a crisp, fruity dryness. would you be using that?
thanks again