Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Need Advice - High Attenuation & Low FG 1.002
Reply
 
LinkBack Thread Tools
Old 02-13-2011, 05:28 PM   #1
Vintage63
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: San Diego, California
Posts: 58
Liked 2 Times on 2 Posts

Default Need Advice - High Attenuation & Low FG 1.002

I just kegged a blonde ale and it finished at 1.002. I calculated an approximate apparent attenuation of 95%.

I'm looking for some advice on what might have gone sideways to bring this beer so low and dry.

Too much 2 row?
Too low mash temp?
Probobly a combination of several factors.

Recipe:

Batch Size: 5.50 gal
Boil Size: 7.00 gal
Boil Time: 60 minutes
Efficiency: 70%
Pre-boil gravity: 1.037 (Target was 1.038)
OG: 1.047 (Target was 1.044)
FG: 1.002 (Target was approx. 1.008)

7.70 lb Pale malt 2 row
0.83 lb Carapils
0.55 lb Crystal 10L
0.55 lb Vienna malt

0.28 oz Centennial (55 min)
0.28 oz Centennial (35 min)
0.28 oz Cascade (20 min)
0.28 oz Cascade (5 min)

Yeast: WLP 001 Cal Ale (1L starter)

Single infusion batch sparge in 10 gal rubbermaid with false bottom
Mashed at 150 for 60 minutes

Thanks for any feedback out there. I'd like to brew this again this summer.

__________________
Vintage63 is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2011, 05:31 PM   #2
Vintage63
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: San Diego, California
Posts: 58
Liked 2 Times on 2 Posts

Default

I fermented in temp controlled environment at 65 F.

__________________
Vintage63 is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2011, 05:41 PM   #3
GuldTuborg
HBT_SUPPORTER.png
Feedback Score: 2 reviews
Recipes 
 
Join Date: Mar 2010
Location: OH
Posts: 3,379
Liked 421 Times on 305 Posts
Likes Given: 232

Default

Are you sure everything is calibrated right? That seems to be a pretty low gravity for a recipe with over a pound of crystal malt. You didn't mash particularly low at 150, either. My first guess would be a problem with your instruments, but I might be wrong. How does it taste?

__________________

Don't worry, be hoppy.

GuldTuborg is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2011, 06:13 PM   #4
Vintage63
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: San Diego, California
Posts: 58
Liked 2 Times on 2 Posts

Default

Sounds like the recipe looks alright. Haven't tasted it yet, so that variable still needs to be checked.

I calibrated my refractometer just before checking FG, and then plugged reading into Beer Smith to adjust for presence of alcohol. I did not calibrate before checking OG.

__________________
Vintage63 is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2011, 08:08 PM   #5
orangehero
Feedback Score: 2 reviews
Recipes 
 
Join Date: Apr 2010
Location: Northeast
Posts: 1,084
Liked 135 Times on 81 Posts
Likes Given: 202

Default

Did you do a mash-out?

__________________
orangehero is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2011, 08:10 PM   #6
JonK331
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Fremont, CA
Posts: 2,101
Liked 30 Times on 30 Posts
Likes Given: 6

Default

Sounds like a problem with your refractometer. Cross check FG with hydrometer.

__________________
JonK331 is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2011, 08:52 PM   #7
Vintage63
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: San Diego, California
Posts: 58
Liked 2 Times on 2 Posts

Default

Well, I actually tried to fly sparge for the first time with water at 168 F. This is my 4th AG batch and thought to try fly. No formal mash out.

Sounds like that might have been an issue and the mash was still converting?

__________________
Vintage63 is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2011, 08:57 PM   #8
CPooley4
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Cottage Grove, Wisconsin
Posts: 393
Liked 14 Times on 8 Posts

Default

I second JonK. Double check with a hydrometer. That recipe/method doesn't look like a likely scenario for 95% attenuation.

__________________
CP's Brew Workbook

If you're considering buying brewing software do yourself a favor and download my Brew Chart/Workbook first. You may not need to spend that money.

I like beer math!
CPooley4 is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2011, 10:23 PM   #9
Vintage63
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: San Diego, California
Posts: 58
Liked 2 Times on 2 Posts

Default

Thanks Jon & CP. I'll go back and double check for sure.

__________________
Vintage63 is offline
 
Reply With Quote Quick reply to this message
Old 02-14-2011, 12:40 AM   #10
Vintage63
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: San Diego, California
Posts: 58
Liked 2 Times on 2 Posts

Default

You guys were right. Went to double check. Hydrometer came in at 1.006 and calibrated refractometer came in at 5.50 brix = 1.007.

__________________
Vintage63 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
High Attenuation with US-05 carp Fermentation & Yeast 26 05-02-2014 06:25 AM
Very high attenuation with WLP002 bolts Fermentation & Yeast 16 06-07-2011 01:36 PM
S-04 and Way too high attenuation RichBenn Fermentation & Yeast 22 11-04-2010 03:53 AM
Wyeast 1968 surprisingly high attenuation Scroto Fermentation & Yeast 3 08-27-2010 04:24 PM
High FG and poor attenuation brelic Fermentation & Yeast 2 01-21-2010 07:29 PM



Newest Threads

LATEST SPONSOR DEALS