TooHoppy?!
Apprentice
I posted this in the BeerSmith 2 Questions section also, I hope I'm not breaking a rule by posting here too, but my question concerns a brew I am about to start.
I entered the following recipe that I found for a hoppy red ale as an extract recipe:
2.0 oz black barley (500.0 SRM)
8.0 oz Caramel/Crystal Malt (60.0 SRM)
1lb Carared (20.0 SRM)
6lbs Amber liquid extract (12.5 SRM)
+ hops (amarillo, centennial) and WLP001 yeast
When I entered the recipe for the purpose of a 5 gallon extract brew, the ABV and OG was at the low extreme on the gauge (3.7% and 1.037) and the bitterness at the high extreme (59.0).
Just for fun I wanted to see what the calculation would be if I switched the type to a partial mash. The values then looked normal (OG 1.051 and ABV 5.1%).
If I am only using specialty grain yielding non-fermentables in the steeping process, how is my ABV changing from extract to partial mashing?
This is only my second batch, please enlighten me.
I entered the following recipe that I found for a hoppy red ale as an extract recipe:
2.0 oz black barley (500.0 SRM)
8.0 oz Caramel/Crystal Malt (60.0 SRM)
1lb Carared (20.0 SRM)
6lbs Amber liquid extract (12.5 SRM)
+ hops (amarillo, centennial) and WLP001 yeast
When I entered the recipe for the purpose of a 5 gallon extract brew, the ABV and OG was at the low extreme on the gauge (3.7% and 1.037) and the bitterness at the high extreme (59.0).
Just for fun I wanted to see what the calculation would be if I switched the type to a partial mash. The values then looked normal (OG 1.051 and ABV 5.1%).
If I am only using specialty grain yielding non-fermentables in the steeping process, how is my ABV changing from extract to partial mashing?
This is only my second batch, please enlighten me.