Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   All Grain & Partial Mash Brewing (http://www.homebrewtalk.com/f36/)
-   -   Crystal 120 and attenuation (http://www.homebrewtalk.com/f36/crystal-120-attenuation-186164/)

Brewenstein 07-12-2010 09:30 PM

Crystal 120 and attenuation - UPDATE
 
UPDATE: I just racked this off the yeast today so that I could pitch an imperial stout on the cake. I decided to take a gravity reading and lo and behold, the SG is now 1.015 - right where it should be. It was at 1.020 for about 2 weeks. Good thing I didn't bottle it yet. I will let it sit for at least another week to make sure it is done. Just goes to show that you really are better off to be patient. Cheers!:mug:

I made an amber ale based on Ed's pale ale recipe as follows:

8 lbs 2-row
2 lbs vienna
1 lb crystal 120

60 min - .5 oz centennial
25 min - 1 oz cascade
5 min - .5 oz centennial
5 min - 1 oz cascade
0 min - 1 oz cascade

mashed at 152 for 90 min (in an effort to increase fermentability of wort)
batch sparge
60 min boil

OG - 1.057
Efficiency of 86%

Pitched 2L starter of US-05 - chilled and decanted first - (yeast washed from a previous beer). Visible fermentation started after 5 hours. Temp was 70 at pitch and never got higher during fermentation.

SG at one week was 1.020. Brought beer up from my basement to a room that is about 74 degrees and swirled it for several days. After another 2 weeks SG is still 1.020, which is 71% attenuation - just at the low end for US-05.

I don't care too much if this is the FG, as long as fermentation is done. Just curious as to why it is a little higher than expected. Is it just as simple as the pound of crystal 120? TIA


FYI - for what it is worth, the beer smells and tastes good. Going to bottle it sometime this week.

david_42 07-12-2010 09:49 PM

The C120L probably made the difference. You would have been better off lowering the mash temperature to improve fermentability.

Brewenstein 07-13-2010 01:40 PM

Thanks. That's kind of what I thought, but wanted some of the collective wisdom from HBT.

So is there a way to help predict FG depending on the amount of crystal malts that are in the recipe?

Brewenstein 07-14-2010 03:13 PM

One more bump.

JuanMoore 07-14-2010 03:42 PM

That seems like a high FG to me even with a pound of crystal 120 in the mix. Have you calibrated your thermometer? 1-2 degrees can make a big difference. Did you aerate well before pitching?

Brewenstein 07-14-2010 03:57 PM

Thermometer is fine - other beers finish at correct FG's. Aeration was good. I made Belgian pale ale the same day. Different yeast, but it finished at 1.011 from 1.051.

Helms 07-15-2010 12:12 AM

I recently made a partial mash Arrogant bastard clone which contained a pound and a half of crystal 120. Nottingham yeast took it from 1.070 to 1.013, so I would say the crystal alone is not to blame.

LakeErieBrew 07-15-2010 02:01 PM

I'll add another anecdote:

I did an 1.070 IPA with a pound of C-120. Nottingham yeast took it down to 1.012.

There are a lot of variables, but I doubt the crystal malt was the culprit.

Brewenstein 07-15-2010 09:22 PM

OOPS - forgot to add that I used a half pound of oatmeal also because I was thinking with the longer mash time and increased attenuation (which did not happen) that I might need it for the body.

Brewenstein 07-19-2010 03:14 AM

Updated original post.


All times are GMT. The time now is 01:08 PM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.