"David M. Taylor" <dmtaylor@SPAM.geocities.SUCKS.com> wrote in message
news:vZ9Ed.15807$Aw4.4439@fe07.lga...[color=blue]
> "White Trash" <garbologist@oscar.com> wrote in message
> news:jv1Ed.2993$u47.2431@trnddc09...[color=green]
> > Local homebrew store owner today told me that the FG is roughly a[/color][/color]
certain[color=blue][color=green]
> > %
> > of the OG. Im curious, as Ive been making some of my own recipes now,[/color][/color]
and[color=blue][color=green]
> > Im
> > not sure what to look for as my target for FG. She said its about as[/color][/color]
good[color=blue][color=green]
> > as
> > it'll get, (OG 86, currently 20). Anyone have input on this?[/color]
>
> When brewing with extract (rather than mashing all the grain yourself),
> typically the gravity will end somewhere around 1.020, due to[/color]
unfermentable[color=blue]
> sugars in the extract. So your shop owner is probably correct. But as
> another person said, check the gravity, wait a couple of days, then check
> again. If the gravity hasn't changed at all, then you'll know for sure[/color]
that[color=blue]
> fermentation is complete. Especially if your OG was 1.086, I'm sure you
> won't get much lower than 1.020. This brew will be high in alcohol! What
> kind did you make?[/color]

The intent was a fairly high alcohol content, the idea was to make an
approximate clone of an imperial stout that was about 7.8%:

1.25 lb chocolate
..25 lb roasted barley
..5 lb crystal
8.8 lb liquid munich amber malt
2.7 lb wheat DME
8 oz malto-dextrin
centennial (bitter)
kent goldings (bitter) total hbu = 11.3
..5 oz cent, flavor
..5 oz kent golding, flavor
and some hop for finishing/dry hop
[color=blue]
> Dave
> "Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
> Genesis, 1973-ish
>
>[/color]