Greetings again everyone - I hope you are all doing well. I haven't been on the forums much lately due to the start-up... its coming along. However, I come to you today asking for your input on some of our larger beers - and attenuation issues we are having with them. We recently brewed two big stouts, and have had attenuation issues with both of them - so I am sure there is something in the process that needs to be beefed up. All of the details are as follows:
10 GALLONS!
Recipe:
22lb 2-Row (1.8L)
6lb Flaked Oats
3lb Flaked Wheat
2lb Choc Malt (340L)
2lb Roasted Barley (300L)
1.5lb C-120
1.5lb Crisp Pale Choc Malt (400L)
1lb BlackPrinz (500L)
8oz cocao nibs @ KO
20oz Pasteurized Maple Syrup added to FVs
Mash Temp = 153, Mash pH = 5.3, FV pH = 4.9, OG=1108, Expected FG = 1022 (according to BeerSmith2).
Sparge Water pH = 5.5 using Phosphoric Acid
Water Profile: CA=134, MG=13, NA=75, SO4=33, CL=200
I added approximately 850 billion cells of London Ale III, added about 3.7 liters of pure O2 @ inoculation, and then added another 2 liters of pure O2 9 hours later.
Now, I realize that London Ale III is not necessarily happy with an 11.5% product, but I wanted to see how far I could go with it. After day 5, it halted at FG=1036 and about 4.25 pH, despite rousing the yeast and raising the temperature to 74 F. The taste was very fruity - so I think I stressed the London Ale III yeast - thankfully the stress makes a great complexity addition to the already robust stout.
Should my expected FG really be 1022? Why didn't I get full attenuation? What would you have done differently?
Thank you in advance everyone. Cheers.
10 GALLONS!
Recipe:
22lb 2-Row (1.8L)
6lb Flaked Oats
3lb Flaked Wheat
2lb Choc Malt (340L)
2lb Roasted Barley (300L)
1.5lb C-120
1.5lb Crisp Pale Choc Malt (400L)
1lb BlackPrinz (500L)
8oz cocao nibs @ KO
20oz Pasteurized Maple Syrup added to FVs
Mash Temp = 153, Mash pH = 5.3, FV pH = 4.9, OG=1108, Expected FG = 1022 (according to BeerSmith2).
Sparge Water pH = 5.5 using Phosphoric Acid
Water Profile: CA=134, MG=13, NA=75, SO4=33, CL=200
I added approximately 850 billion cells of London Ale III, added about 3.7 liters of pure O2 @ inoculation, and then added another 2 liters of pure O2 9 hours later.
Now, I realize that London Ale III is not necessarily happy with an 11.5% product, but I wanted to see how far I could go with it. After day 5, it halted at FG=1036 and about 4.25 pH, despite rousing the yeast and raising the temperature to 74 F. The taste was very fruity - so I think I stressed the London Ale III yeast - thankfully the stress makes a great complexity addition to the already robust stout.
Should my expected FG really be 1022? Why didn't I get full attenuation? What would you have done differently?
Thank you in advance everyone. Cheers.
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