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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Can Safale 05 take a KBS clone from 1.124 to 1.02 range? Already at 1.044




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Old 03-07-2011, 11:28 PM   #1
bkpsych
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Default Can Safale 05 take a KBS clone from 1.124 to 1.02 range? Already at 1.044

For my third batch I decided to work off of the KBS theme, and brew an oatmeal stout. My OG came in at 1.124, which I checked multiple times, and I pitched 2 sachets of (rehydrated) safale 05. I have read that safale 05 has a tolerance of 11%, but has been pushed a couple points higher per reports on this forum.

Five days into fermentation my gravity is at 1.044, which puts current abv at 10.5% (O-F x 1.31), near the yeast's tolerance. Most oatmeal stouts seem to shoot for ~1.02 - should I be thinking about something proactive (eg, more/different yeast) to avoid stalled fermentation while the consistency is a bit on the syrupy side? Is an FG this high OK, or should it creep even lower over the next week? Any advice from folks who have traveled these waters before would be very much appreciated.

Just tasted two sips of the sample, noticed aftertaste of espresso two minutes later, chocolate four minutes later. Can't wait to add oak and bourbon.

Details:
- steeped grain and 3.75 gallons water x 60 minutes @154 F
- boiled x 60 minutes adding 1 pint of espresso at the start, w/ malt extract (3.3# NW Amber, 12#NW gold)
- I sparged 2/3 of the grains, then added ~1 gallon of water to the pot, and steeped the remaining 1/3 of the grain, then let it boil down and added it to the wort rather than topping off with water.
- Aeration was vigorous.
- Yield was ~5.5 gallons, again, OG was 1.124

Next step:
ferment x 2 weeks, secondary x 2 weeks with 1oz oak chips. Oak infused bourbon (and straight bourbon) will be added to adjust taste. To be bottle conditioned for July 4th, enjoyed with cigar.



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Old 03-08-2011, 01:26 AM   #2
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I've used Chico in the 13-15% range a few times, so I doubt you'll have a problem with alcohol. The gold and amber extracts may be a problem, though. You could have trouble getting to the ~85% ADF you're looking for. For now I'd just warm it up, even into the 70s, and maybe swirl a few times a day.



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Old 03-08-2011, 03:45 AM   #3
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I don't really have the vocabulary for this, but am I basically agitating the extract so it doesn't congeal, and trying to unsettle my settled yeast?

I'll put my fermenter a bit closer to heat, and shake things around. Encouraging to hear you broke 13%.

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Old 03-08-2011, 09:19 AM   #4
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Originally Posted by a10t2 View Post
I've used Chico in the 13-15% range a few times, so I doubt you'll have a problem with alcohol. The gold and amber extracts may be a problem, though. You could have trouble getting to the ~85% ADF you're looking for. For now I'd just warm it up, even into the 70s, and maybe swirl a few times a day.
+1 id say getting it to 1.020 is probably not gonna happen but than again who know stranger things have happened. also id give it as long as you can in primary to help the yeast clean up the mess they made scr**ing in the wort, something more like 4 wks, and also give it as long as you can in a bulk conditioning/brite tank (4wks-8wks) as it should only take 8 or so wks to carb up. be sure when you go to bottle, if you wait that long to do so which i definately would, that you scrape the bottom of the carboy with your racking cane to bring some of the yeast back up into suspension to do their nifty natural carbonation trick. good luck and let us know how it turns out, im popping mine (same style, diff recipe) on my birthday in may.
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Old 03-08-2011, 11:41 PM   #5
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Was the NW Gold LME or DME?

If LME, you got 550 points from the LME (36 points x 15.3 lbs = 551 points: equivalent to 1.100 in 5.5 gallons), and the other 24 from specialty grains. You must have had somewhere between 6 and 8 lbs of steeping grains to get the additional 132 points to get you to 1.024. I suspect you used less and your gravity reading was a little off, but if you did use that much specialty grain, you will have lots of unfermentables, and probably not going to move any more no matter what yeast you use.

I assume it was LME, because if it was DME you would have gotten a 1.122 gravity from the extract and only 11 points total from specialty grains (probably about 0.5 lbs).

I think you are about done. Will not hurt to warm it up and see what happens.

Would be interested in knowing how much (and what) grain you used.

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Old 03-09-2011, 02:33 AM   #6
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That yeast is capable of 15% alcohol, I've done it... the key is to have plenty of fermentables, I've found it frequently takes a high percentage of sugar to get a level of attenuation with the Chico strain that you will achive with all malt using an attenuative Belgian yeast.

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Old 03-09-2011, 07:40 PM   #7
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Hello all,

First some more details on fermentables:
- Malt extract was liquid, (3.3# NW Amber, 12# NW Gold)
- 1.5# cara-Munich
- 1# of special B, roasted malt, chocolate malt, roasted barley, rolled oats (5# total)
- Again, instead of topping off with water, I essentially recycled the grain and mashed a second time. Espresso (1 pt) added at start of boil.

Gravity after 1 week in primary remains 1.044, unchanged since original post 2 days ago. Due to time constraints, I can only let this go in primary for another week, then secondary for two weeks with oak (thinking 1 oz.). I'll be compensating for the brief conditioning time with some Jim Beam Rye that is soaking in oak chips as we post, which I will use to titrate brew to taste. Looks like I'll either have a too sweet 10.5%, or through some miracle break 1.030 and 12%. Hopefully it will carbonate when primed.

I tasted the sample, and while it did seem a bit syrupy, it goes well with the alcohol content, which already seems to be mellowed a bit. I can imagine that with flavoring, carbonation, and aging this could still be a monster sipping beer. I'm wondering if I'm worrying too damned much about the numbers.

Calder, your calculations seem right in the ballpark - could you let me know if there is a resource where I can find the formulas you are working with?

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Old 03-09-2011, 09:07 PM   #8
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Don't forget to account for the alcohol content of the bourbon you are adding when figuring final abv. If i'm remembering correctly, when i brewed my AG KBS clone I added 1 cup of bourbon and it added .5% ABV to a 5 gallon batch.

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Old 03-09-2011, 11:59 PM   #9
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Would adjusting for bourbon ABV look like...

[(amount bourbon x abv) + (amount beer x abv)] / total volume

so with 10.5% FG (and 1 cup = 0.0625 gallons):

[(0.0625 G x 40%) + (5 G x 10.5%)] / 5.0625 = 10.86% abv

More importantly, how did a cup of bourbon make the beer taste? Any experience experimenting with different amounts?

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Old 03-10-2011, 12:11 AM   #10
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Yeah, that is what the math looks like for that. Mine was 10.5% after it fermented out and i added a cup of 100 proof bourbon (so i ended up with 10.98something percent.

I've not done much experimenting with amounts, but you could always take a small sample after fermentation and keep adding bourbon till you're happy w/the flavor (assuming you can accurately measure small amounts). Then you just scale up the amount to 5 gallons and you're set.



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