Hi guys, I was wondering if anyone could shed some light on my recipe and give me an ideas on a final gravity for this bigger-than-anticipated brew. It was a recipe I have seen on both this site and the Coopers forum and decided to give it a crack with a few tweaks after tasting this years Vintage.
Recipe was:
-Coopers Real Ale can
-Coopers Pale Ale can
-1kg of brew enhancer 1 (busted pack in supermarket, don't judge me too much!)
-200g dextrose
-250g medium crystal steeped at 66 degrees for 45 minutes
-Coopers yeastcake from previous brew (commercial ale yeast not can shite)
Steeped the grain, added sugars to the wort and boiled up 15g each of Amarillo and Nelson Sauvin for 20 minutes, added cans at flameout, chilled and topped up on fresh yeastcake of previous brew.
The original gravity was 1080, just wondering if this is way out of the ballpark for this amount of fermentables and I should expect a brew of around 7.5% which I was going for. I know I'll have to download some brewing software as I'm stepping up my brewing with more grains and hops but can anyone give me an idea of a final gravity? Any help is greatly appreciated
Cheers, Ben