Best way to lower final gravities

[Brew49411]

I want to dry out my dortmunder more than it is currently. Any suggestions??

Current step program is 52 C for 10 min 62 C for 20 min 68 C for 20 min
72 C for 20 min and a final 78 C for 5 min before tranfer to the lauter.

[jason.koehler]

I want to dry out my dortmunder more than it is currently. Any suggestions??

Current step program is 52 C for 10 min 62 C for 20 min 68 C for 20 min
72 C for 20 min and a final 78 C for 5 min before tranfer to the lauter.

What kind of attenuation are you getting now?

I'd try a longer rest in the 60-62 range. Are you pitching enough yeast?

[Alex T]

Hi,

Not sure if your 68degC stand is required. "Typical" (what is typical?) procedure is to mash in at 50-55degC, raise to ~62degC (rest time used to control fermentability) and then raise to ~70degC to complete conversion. (and of course up to 75-78degC for transfer to L/T)

I would just eliminate the rest at 68degC and add that 20min to the 62degC stand.....

Cheers,

Alex

[Ted Briggs]

Also check your yeast viability and pitching procedures. You could add some yeast energizer (yeast food), that will get you more attenuation.

[dick murton]

This seems a rather complex temperature profile

50 C ish - fine for protein

63 ish - fine for low final gravities. As the temperature rises to 68, then the final gravity will rise. The 68 stand after such a short time is denaturing the enzymes which give smaller, fermentable sugars - so as Jason & Alex suggest - stick to a single 63 to 66 stand. If you have an extremely thick mash, then aim higher than for a thin mash

Cheers

[gitchegumee]

Not only time & temperature...

...but check your pH to be sure you're in your zone. I like 5.35. Also, as Dick eluded to your mash consistency is also a key. Thin mashes promote fermentability. Good luck!

[Brew49411]

Thanks for your help guys!! I am gonna try loosing the 68 rest today. Ill let you know if it works