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Old 10-25-2012, 02:24 AM   #11
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I am no expert, but doesn't 12oz of crystal 40 have a lot of unfermentable sugars?
Not to the amount the OP has the SG at. Also, the yeasts used should have finished with lower gravities fermenting as warm as they did. He fermented at the high end of the range for both (higher in 1968's range, which lists up to 72F).

I still suspect the thermometer being incorrect for the mash temp.
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Old 10-25-2012, 11:44 AM   #12
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I am no expert, but doesn't 12oz of crystal 40 have a lot of unfermentable sugars?
Crystal malt adds less unfermentable sugars than most people think. When steeped, crystal malt has about 25% more unfermentable sugar than base malt, and even less when mashed. (There were some experiments run by someone on this board to demonstrate this.) 12 oz will add 4 gravity points to the wort (1.004) So you could expect the final gravity to be one point higher if the grains were steeped. (1.001) Because these were mashed there will be a negligible difference in final gravity caused by the crystal malt.
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Old 10-25-2012, 07:27 PM   #13
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Not to the amount the OP has the SG at. Also, the yeasts used should have finished with lower gravities fermenting as warm as they did. He fermented at the high end of the range for both (higher in 1968's range, which lists up to 72F).

I still suspect the thermometer being incorrect for the mash temp.
Thank's for the education.
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Old 10-25-2012, 07:28 PM   #14
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Crystal malt adds less unfermentable sugars than most people think. When steeped, crystal malt has about 25% more unfermentable sugar than base malt, and even less when mashed. (There were some experiments run by someone on this board to demonstrate this.) 12 oz will add 4 gravity points to the wort (1.004) So you could expect the final gravity to be one point higher if the grains were steeped. (1.001) Because these were mashed there will be a negligible difference in final gravity caused by the crystal malt.
Wood, thank's for the education.
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