Adding raisins to beersmith 3 pro#
Adding raisins to beersmith 3 mods#

I know that this is very rough and im sure beersmith is doing some overly complicated crap so it wont be too accurate, but this recipe isnt out of the realm of possibility.

Just plugging in some numbers to beersmith, it took 5lb 8oz of sugar in water to hit a 1.051 grav, and then 3lbs honey and 1lb dk brown sugar to hit the 13% abv potential. This means you will have to nearly double the sugars in the cider to make it all the way up to a 12% potential. The gravity of your unfermented cider will vary from maker to maker, but it probably wont be higher than 1.060. This is supposed to be a 12% cider!!! Of course you will need to add sugars to it.

Adding raisins to beersmith 3 pro#

IRC channel Specific Fermentation-Related Sub-RedditsĬider Mead Wine Brew Gear For Sale Distilling Spanish Homebrewing Subreddit Growing Hops Grainfather 'Hold my yeast' - crazy fermentation ideas Prison Hooch - getting drunk for pennies Pro Brewing Kombucha Fermented Foods Automated Brewing

Adding raisins to beersmith 3 mods#

If you can think of a good general link or even a better one than is currently posted please message the mods and let us know! Glossary of Terms Acronym Soup Yeast Harvesting Yeast Starter Priming Sugar Calculator Is It Infected? r/Homebrewing chat: Please be patient as more links will be added you have to start somewhere. What Did You Learn This Month? (4th Wed.) Brewing Tools/Information Tu: Tuesday Recipe Critique and Formulation!įri: Free-For-All Friday! Monthly Threads Vendors/Potential Vendors, read this before posting Daily Threads Abbey yeast - perhaps WLP530 fermented 65F.Welcome those of the fermentation persuasion!īefore making a post, read our posting guidelines Hop schedule - perhaps majority bittering start of boil and a small charge at flameout.ĥ. Single infusion mash temperature - perhaps 150-152F.Ĥ. As documented in a Lost Abbey video, they torch their raisins in a hop back and bottom flow the wort.

Torched, chopped and caramelized with first runnings perhaps near the end of the boil or flameout. Considering the starting gravity of 1.092, adding 1.6 pounds of sugar increases gravity to 1.104 (BeerSmith 2).Ģ. When to add the dextrose boil or post-boil and when (perhaps late in the boil to improve hop extraction lower gravity)? I believe the sugar ought to be accounted for in the grist bill although it was not listed as such by my brewery contact. My brewery contact wouldnt provide any additional detail help me figure out the remaining details.ġ. I doubt the raisin will have a material impact to gravity whereas the dextrose will.ĭextrose is 300 lbs. These sugar and raisin calculations are framed for a 5 gallon batch. The grain bill totals 100%, however, the dextrose and raisin additions are not accounted for in the percentages. Raisins: 180 lbs/batch (sourced from Sysco) What was not revealed was the mash and hop schedule, fermentation temperature, and sugar/raisin timing. It should be enough to get a near-identical replica with a few tweaks. A contact at Lost Abbey provided me with the following Judgment Day recipe.