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Old 11-04-2013, 04:37 PM   #21
jedheuer
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Originally Posted by rustym View Post
+1 on this! I just brewed this again yesterday and mashed at 152. My SG is 1.068. I did mash for 90 minutes again instaed of 60. My cooler MT holds temps very well and I think it improves my efficiency. I'll post bak when I get my FG and see what the attenuation ends up to be,
This is a good point. I have measured different areas of the mash bed and it does vary quite a bit. I just built a PID controller though so i can recirculate while mashing for more stable and even temps. so i will try it again with this in place next time.
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Old 11-09-2013, 12:27 PM   #22
rustym
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Well, interesting! I brewed this exactly a week ago. I pitched at 64 degrees and rose the temp 1 degree a day and ended at 68 degrees. I checked my gravity and I am at 1.008! I mashed at 152-153 also. I think the sugar just may be the issue here.

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Old 05-24-2014, 02:23 AM   #23
MrKrinkle151
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Recipe is from Brewing Classic Styles:
11 pounds pilsner malt
0.5 wheat malt
0.5 aromatic
1.5 cane sugar

I fermented at 64 and raised it over the course of 4 days to 68. I used WLP 500.



Yes, maybe the sugar could come down a bit. I thought .05 to be super low as well to the point of a wild yeast being the culprit, but there are not off flavors to speak of, so i dont think so.



Yes, I am doing a mash out step to abut 165-168 before lautering.

I believe the cane sugar in this recipe is for the extract version in order to bring down the FG, since it does raise the OG and drop the FG much lower than what is quoted in the book with all grain. Removing the cane sugar in Beersmith results in numbers that match those in the recipe.
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