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alcohol level malt vs sugar
Posted: Wednesday Feb 16, 2005 9:08 pm
by delly
Thanks for answering my questions before about malt and hops.
Now i have a couple more!
Will substituing sugar with malt, and I assume this means you dont put ANY sugar in (confirm please), alter the alcohol content of the brew?
How much water do you guys boil up a kg of malt in if adding hops in the boil?
Does boiling the malt affect it at all?
Many thanks for your time in your replies.
Posted: Wednesday Feb 16, 2005 9:37 pm
by Oliver
Delly,
Yes, if you're substituting glucose/dextrose or malt, don't add any cane/white sugar. Just add the same amount of those ingredients instead of the cane sugar.
Because some of the sugars in malt are unfermentable, you'll get less alcohol from it than from the same weight of cane sugar or glucose/dextrose. (And less from liquid malt than dry malt, as the liquid contains water, too.)
Someone will be able to give you the exact amount of fermentables in various ingredients.
If you're worried about losing alcohol content by using all malt, just add a few hundred grams of glucose/dextrose to make up for it.
When boiling up hops, just put the hops and 100g or so of malt in a couple of litres of water and boil. Hops release their oils better in the presence of malt, but if there's too much malt (ie too syrupy) it will inhibit the hop oils being extracted.
If you're just making kit beers (ie from a can), you don't need to worry about the effect that boiling has on malt.
Cheers,
Oliver
Posted: Wednesday Feb 16, 2005 10:39 pm
by Oliver
OK, I just found some figures, from
Home Brewing by Mike Rodgers-Wilson. I'd take these figures as only a rough guide.
Code: Select all
Fermentable % alcohol per kg
sugars per kg in 22.5 litres
-------------------------------------------------------------------------
Liquid malt and beer kits 600g 1.5%
Dried malt extract 700g 1.75%
Sugar, glucose and dextrose 1kg 2.5%
Malted barley 500g-600g 1.25%-1.5%
Cheers,
Oliver
Posted: Wednesday Feb 16, 2005 11:26 pm
by Dogger Dan
Maybe its just me but those seem a bit high.
This would make a Coopers beer kit with 1 kilo dex have a concentration of 7 percent.
Dogger
Posted: Wednesday Feb 16, 2005 11:32 pm
by Oliver
Naaaaah
1.8kg (can) * 1.5% = 2.7%
+ 1kg (glucose) * 2.5% = 2.5%
Total = 5.2%
Oliver
Posted: Thursday Feb 17, 2005 12:22 am
by delly
Thanks Oliver-thats good stuff.
Posted: Thursday Feb 17, 2005 9:21 am
by Dogger Dan
Read the friging table
600 grams fermentable in a kilo not 1.5 percent per 600 grams of malt
Friggin Canadians, no wonder we have so much money
Stick with me guys, I will have you pissed on a glass of water by the end of it all
Dogger.
Posted: Thursday Feb 17, 2005 10:18 am
by Oliver
No worries, Dogger. Maths has never been one of my strong points, so I'm surprised I wasn't wrong
Cheers,
Oliver
Posted: Thursday Feb 17, 2005 3:03 pm
by BPJ
Try
http://www.liquorcraft.com.au/3-beer_in ... ors-03.htm
It is a simple calculator that may be handy. I saved the link in my Favourites for quick reference.