spray malts and potencial alcohol by volume ?

[LOAMY]

Does using spray malts generate a weaker beer than using sugar ?

I ask cause I've started brew number 2 and used 100% wheat spray rather than brewers sugar and the starting SG is 1040 (PAV 5.1%), if it ferments down to 1010 (PAV 0.9%) this will leave it at about 4.2% which if i'm honest i would be a tad disappointed with.

Am I wrong in assuming the same PAV applies to sugar and spray malt or does it all go out the window when there's no sugar involved ?

LOAMY

[Aleman]

Spray malt is about 75% fermentable and sugar 100% fermentable so for the same amount of fermentables the spray malt beer will be 'weaker' . . . . it'll taste better and be better quality but just not have as much alcohol ...

IIRC The potential for Sugar is about 360 and Dried Malt about 300 so for the same qty of ingredient the sugar will have a higher alcohol content . . . and taste thin, watery and cidery.

[LOAMY]

thanks guys, ironically the yeast I used said it was for 20L and the muntons kit said 23L and 1kg of malt/sugar. Needless to say I went with the 20L so maybe the difference of 3L will up it a bit

[LOAMY]

Well she's off to a frenzied start that brewferm/brewpaks wheat yeast is a lively little thing, was greeted with a foam party in the kitchen this morning smells nice though

LOAMY

[LOAMY]

well it hit 1018 (from 1040) after 48 hours and is fermenting away at a steady 19 degrees, I don't think this one is long out of the bottles tbh. The brewpaks wheat yeast appears to be very good at its job.

[LOAMY]

just an update, drinking this now, its turned out really really good, much better than the first all sugar brew, gassed up really well in just over a week and maintains a decent head to the bottom, smooth isnt the word .

Planning B3 with some more ingredients, wheat again though as i want to get it perfect before moving onto anything else.

LOAMY