• We have implemented the ability to gift someone a Supporting Membership now! When you access the Upgrade page there is now a 'Gift' button. Once you click that you can enter a username to gift an account Upgrade to. Great way to help support this forum plus give some kudos to anyone who has helped you.

Adding dex /ldme to an all grain stout

Aussie Home Brewer

Help Support Aussie Home Brewer:

matt77

Active Member
Joined
2/8/19
Messages
32
Reaction score
1
Location
adelaide
I've done an all-grain stout. Pale malt, flaked barley and roast barley (66%, 20%, 10%)
OG 1.042 mashed around 68°c
.
So probably won't finish real low.
But i like my beers nearly 6% alc.
If i add 1kg dex (or 500 dex 500 ldm) will it ruin it? Was going for a guinnesss clone and have 800ml soured wort to boil and add today...
Any thoughts
 

MHB

Well-Known Member
Joined
1/10/05
Messages
5,811
Reaction score
3,223
Location
Newcastle
No it wont ruin it, add away.
Just one point, if you don't give the volume of wort there is no way to judge the effect 1kg of dex (or whatever) will have.
Say it pulls up at around 1.014 you would be looking at ~3.7% ABV, to get to 6% you need to add 2.27% more alcohol. That requires adding 17 points of fully fermentable sugar to take the OG to ~1.060.
Put it in Plato its 4.25oP or 42.5g/L so in a 23L ferment you would need 977.5g of say Sucrose or Maltose.
Dextrose is only 91% fermentable so it would be 1074g (1kg is going to be pretty dam close).
Smaller batch you need less, bigger batch more. If you went with LDME its only ~63% fermentable and will add to both the OG and the FG.
Mark
 
Last edited:

matt77

Active Member
Joined
2/8/19
Messages
32
Reaction score
1
Location
adelaide
Thanks
Yep 22 litre batch
500dex 500 malt
I just work on 10g sugar per 100ml water. 2kg per 20 litre =1.040
Or 1kg sugar to 20 litre =1.020

Didn't consider malt would up fg a little.
Thanks

I went 29g columbus (16%) recipe was 19g so I've probably got a bit of room to add sweetness
 

MaggieO

Well-Known Member
Joined
29/1/20
Messages
75
Reaction score
23
When I make barley wine or imperial stouts I aim to get a wort of 1.055 or so and make up the difference with extract. Something that strong your going to age for six months anyway you never notice the extract
 

matt77

Active Member
Joined
2/8/19
Messages
32
Reaction score
1
Location
adelaide
When I make barley wine or imperial stouts I aim to get a wort of 1.055 or so and make up the difference with extract. Something that strong your going to age for six months anyway you never notice the extract
It'll be lucky to get 2 months. 😂
Was going to keg it .
 

Grmblz

Well-Known Member
Joined
19/6/17
Messages
512
Reaction score
301
Location
Far South Coast NSW
Typically a RIS is 10% + and BW's a little less, from personal experience I would advise against kegging such brews, it can get very messy very quickly, and I'm not talking about the beer.
 

The Mack

Well-Known Member
Joined
24/5/18
Messages
74
Reaction score
43
Location
Newcastle
Kegging a big beer is a wonderful thing if you have the patience, just had a 9L keg blow (Saturday night) of RIS that was ~ 18 months old, was absolutely delicious. I'd only ever have <3 glasses of it at a time but it only made it that long because I've always had other beers on tap as well.
 

Grmblz

Well-Known Member
Joined
19/6/17
Messages
512
Reaction score
301
Location
Far South Coast NSW
Totally agree ^ 7yrs being my best effort, lived overseas for an unplanned extended period, and had it in storage, then opened it for a party, hence my reference to messy
🤣
 

matt77

Active Member
Joined
2/8/19
Messages
32
Reaction score
1
Location
adelaide
Aiming for 6% i wouldn't call that big.
Most of my brews have been about that and they're all gone in 2 months.

I had a dark ale in pet bottles for 7 years. Forgot them at the folks place.
Tasted like nectar...
 

JDW81

I make wort, the yeast make it beer.
Joined
19/1/11
Messages
2,207
Reaction score
838
.
Dextrose is only 91% fermentable so it would be 1074g (1kg is going to be pretty dam close).
Slightly OT.

Why is dextrose only 91% fermentable? It‘s the D-isomer of glucose, which I was always under the impression was fully fermentable by brewing yeasts.

JD
 

MHB

Well-Known Member
Joined
1/10/05
Messages
5,811
Reaction score
3,223
Location
Newcastle
Glucose - Glucose is Maltose, cut maltose in half and something goes into the junction, in this case a water molecule so you actually have Dexter Rotated Glucose Mono-Hydrate.
Works out that the water is 9% of the mass of the molecule but doesn't add to the fermentable mass just goes into solution.
Mark
1591776103805.png
 

JDW81

I make wort, the yeast make it beer.
Joined
19/1/11
Messages
2,207
Reaction score
838
That makes sense, thanks Mark.
 

matt77

Active Member
Joined
2/8/19
Messages
32
Reaction score
1
Location
adelaide
Glucose - Glucose is Maltose, cut maltose in half and something goes into the junction, in this case a water molecule so you actually have Dexter Rotated Glucose Mono-Hydrate.
Works out that the water is 9% of the mass of the molecule but doesn't add to the fermentable mass just goes into solution.
Mark
View attachment 118352
Probably why it is reported to thin the beer slightly. It is adding water...
Roughly 100mL for every kg dex

Nice science👍
 
Last edited:

Latest posts

Top