Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

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


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > US-05 and High Attenuation
Reply
 
LinkBack Thread Tools
Old 12-31-2013, 04:06 AM   #1
plankbr
Feedback Score: 1 reviews
Recipes 
 
Join Date: Sep 2013
Location: Cincinnati, Ohio
Posts: 362
Liked 50 Times on 32 Posts
Likes Given: 33

Default US-05 and High Attenuation

I am starting to have a some 5 gallon batches of my IPAs, all the same grain bill but using different hops each batch, turn into IIPAs due to 83+% yeast attenuation. I am using Safale US-05 for all of the IPA brews. I am starting to dial in ~75% mash efficiency, which is awesome.

Setup
-------------
1) Rubbermaid 10 gallon cooler
2) Double batch sparge
-------------
Not that I'm complaining, but what is it about this yeast that makes this happen? The beer comes out fantastic, but due the attenuation, I fall out of the style range I am trying to achieve. All mashes are ~152*. Controlled ferm temps from 59*-62*. Do I need to adjust my grain bill with less base malt (2-row) to accommodate for this? Thanks in advance for any insight you can provide.

__________________

Fermenting: Peanut Butter Porter
Bottled: Mosaic APA II, Dead Ringer IPA, Oliver's Oil (American Stout), Wait On the Plank Pale Ale, Fresh Squeezed IPA II, Centennial Blonde. Galaxy IIPA, Black IPA, Doubly Fresh Squeezed IPA, Centennial Blonde, RIS, American Amber, Fezziwig's Fizz, Bee Stinger IIPA, Session IPA, Vienna/Galaxy Smash Pale Ale, Fresh Squeezed IPA
http://phish.servebeer.com

plankbr is offline
 
Reply With Quote Quick reply to this message
Old 12-31-2013, 04:12 AM   #2
clarksc4
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Posts: 145
Liked 28 Times on 9 Posts

Default

If you want less alcohol and are happy with your FG, you can decrease your OG by using less base grain. If you are happy with your OG and want less alcohol with a little more body, you can increase your mash temp a few degrees, creating a wort with fewer fermentable sugars
Hope this helps

__________________
clarksc4 is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2014, 02:35 AM   #3
carluchi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Chardon Ohio
Posts: 101
Liked 6 Times on 5 Posts
Likes Given: 1

Default

Can you give us an example of typical OG and FG's you get and what your grain bill looks like?

It could be something as simple as too thin a mash or something a little more involved such as not enough crystal type malts.

__________________
carluchi is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2014, 02:40 AM   #4
plankbr
Feedback Score: 1 reviews
Recipes 
 
Join Date: Sep 2013
Location: Cincinnati, Ohio
Posts: 362
Liked 50 Times on 32 Posts
Likes Given: 33

Default

Quote:
Originally Posted by carluchi View Post
Can you give us an example of typical OG and FG's you get and what your grain bill looks like?

It could be something as simple as too thin a mash or something a little more involved such as not enough crystal type malts.
Sure thing:
I have been getting better efficiency mashing 1.5 q/gal so all batches have been done this way.

Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.051
Efficiency: 73% (brew house)

STATS:
Original Gravity: 1.064
Final Gravity: 1.018
ABV (standard): 6.08%
IBU (tinseth): 65.87
SRM (morey): 9.01

FERMENTABLES:
11 lb - American - Pale 2-Row (83%)
1 lb - American - Munich - Light 10L (7.5%)
12 oz - American - Caramel / Crystal 60L (5.7%)
0.5 lb - American - Wheat (3.8%)

All of my FG's are anywhere from 1.001-1.012, not 1.018 that brewer's friend calculates.
__________________

Fermenting: Peanut Butter Porter
Bottled: Mosaic APA II, Dead Ringer IPA, Oliver's Oil (American Stout), Wait On the Plank Pale Ale, Fresh Squeezed IPA II, Centennial Blonde. Galaxy IIPA, Black IPA, Doubly Fresh Squeezed IPA, Centennial Blonde, RIS, American Amber, Fezziwig's Fizz, Bee Stinger IIPA, Session IPA, Vienna/Galaxy Smash Pale Ale, Fresh Squeezed IPA
http://phish.servebeer.com

plankbr is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2014, 03:08 AM   #5
day_trippr
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Stow, MA
Posts: 11,198
Liked 1380 Times on 1115 Posts

Default

What device are you using to measure your gravity checks?

Cheers!

__________________
day_trippr is online now
 
Reply With Quote Quick reply to this message
Old 01-02-2014, 03:11 AM   #6
plankbr
Feedback Score: 1 reviews
Recipes 
 
Join Date: Sep 2013
Location: Cincinnati, Ohio
Posts: 362
Liked 50 Times on 32 Posts
Likes Given: 33

Default

Quote:
Originally Posted by day_trippr View Post
What device are you using to measure your gravity checks?

Cheers!
A hydrometer. I test it every brew with filtered water.
__________________

Fermenting: Peanut Butter Porter
Bottled: Mosaic APA II, Dead Ringer IPA, Oliver's Oil (American Stout), Wait On the Plank Pale Ale, Fresh Squeezed IPA II, Centennial Blonde. Galaxy IIPA, Black IPA, Doubly Fresh Squeezed IPA, Centennial Blonde, RIS, American Amber, Fezziwig's Fizz, Bee Stinger IIPA, Session IPA, Vienna/Galaxy Smash Pale Ale, Fresh Squeezed IPA
http://phish.servebeer.com

plankbr is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2014, 04:23 AM   #7
skunkfunk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2013
Location: Oklahoma City, Oklahoma
Posts: 276
Liked 15 Times on 15 Posts
Likes Given: 10

Default

What are your mash parameters?

Are you 100% satisfied with the beer?

I think that recipe you posted would taste even better at 1.012 fg than at 1.018.

__________________
skunkfunk is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2014, 04:33 AM   #8
kingwood-kid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: houston
Posts: 1,435
Liked 89 Times on 82 Posts
Likes Given: 4

Default

Brewersfriend uses 72% as the default attenuation for us05, which seems 5-10 points low. So there's part of your problem. You can adjust the estimated attenuation on the site very easily. I would guess you should finish around 1.012, given your recipe. If you're happy with your beer I'd keep on brewing as is, but if you want to raise your FG, I'd mash around 155 for a shorter time.

__________________

Say no to intolerance: love gluten and lactose.

kingwood-kid is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2014, 06:45 AM   #9
cjgenever
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2013
Posts: 755
Liked 69 Times on 60 Posts

Default

My last ipa was a similar grain bill. Mashed low. Us05 took it from 1065 to 1004. Little more attenuated than I was shooting for, but good. 152 should be a fine mash temp. If you want more sweet malt notes add more Carmel. I think a fg @1018 is way too high for an ipa. Seems a bit out of style. I'm going to brew a iipa @12% with hopes of finishing@ 1012.

__________________
cjgenever is offline
 
Reply With Quote Quick reply to this message
Old 01-03-2014, 11:04 AM   #10
TungstenBeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Location: Buffalo, NY
Posts: 93
Liked 6 Times on 6 Posts
Likes Given: 1

Default

Quote:
Originally Posted by kingwood-kid View Post
Brewersfriend uses 72% as the default attenuation for us05, which seems 5-10 points low. So there's part of your problem. You can adjust the estimated attenuation on the site very easily. I would guess you should finish around 1.012, given your recipe. If you're happy with your beer I'd keep on brewing as is, but if you want to raise your FG, I'd mash around 155 for a shorter time.

Exactly this.

However, if some of your brews are coming out as low as 1.001 as you mentioned, that might be a totally different issue (I'm thinking sanitation). No yeast should really get that low with that grain bill and mash temp.
__________________
TungstenBeer 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
too high attenuation P_Bio Fermentation & Yeast 10 11-08-2013 12:51 PM
Shall I consider high attenuation wrong in a beer? As high as 1.008 (81%) Elysium Beginners Beer Brewing Forum 1 10-17-2013 08:21 AM
Intentionally pitching high - mash high to control attenuation? Bacon488 General Techniques 3 04-27-2012 07:29 PM
Attenuation too high? Hitokiri Fermentation & Yeast 13 08-30-2011 06:33 PM
High Gravity - High Attenuation shaggynuts24 Beginners Beer Brewing Forum 11 12-11-2007 05:37 PM



Newest Threads

LATEST SPONSOR DEALS