Jnco_hippie

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Here's the deal...

6 gallon batch
4lb 2 row
8lb 6 row
2lb smoked malt
1lb peated malt
2lb light DME
Mash one hour at 150 F
No boil off

OG 1.085 - 1.090
Target final gravity= as close to .995 as possible.

Normally I would use champagne yeast to get that low but since it is barley sugar and not grape or honey sugar im assuming I must dance to a new drummer?

Have access to every yeast under the sun, so just tell me what you reccomend. High gravity white labs? San diego super yeast? Lalvin 1118? Distiller's yeast? Red star champagne? Dry english ale yeast???

Thank you in advance

Brulosopher

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Wlp099

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Jnco_hippie

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Will wlp099 (high gravity) take me down to .995? I know that it can go 19% if handled right but I was thinking the sugars below 1.010 might be unfermentable in beer/wort except with odd yeast.

CastleHollow

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The sugars you get from malted grains are different than fruit sugars used in wine, and aren't completely fermentable. Not sure that any yeast is capable of getting you to below 1.

WoodlandBrew

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Agreed with WLP099, but attenuation is more dependent on the mash that the fermentation. Mash low and long, like 145 for 2 hours. If it doesn't finish and you want it really dry. (really really dry) add some beano or amalase enzymes.

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eric19312

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Super dry for a 1.085 beer would be about 1.013. That would be 85% attenuation which is a stretch. To get higher that I'm sure you need Beano or enzymes but I've no experience there.

+1 to mash low and long. I think Rand Mosher says Bud Light is mashed at about 141 for 4 hours. And you have to lose the DME, replace with a pound of sugar and another pound of grain. DME is fixed to about 75% attenuation by the brewer.

As for yeast this isn't super high alcohol so you probably don't need to mess with champagne or special high alcohol yeast. Maybe San Diego or Pacman? Pitch lots and aerate well.

Just a comment, seems like a lot of smoked malt...

beergolf

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I am surprised that nobody has mentioned 3711. That yeast is a beast.

If you mash low and long it will go low, but not that low.

BridgeBrew

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I know a highlt attenuating yeast is important in reaching a low F.G, but isnt having sugars that are much more fermantable more important? Fermantable such as table sugar, honey, candi sugar. A higher percentage of those and a low amount of crytsal type malts.

motorneuron

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Are you using this for distilling? I can't imagine that grain bill otherwise. If you're making an actual beer I imagine it will be disgusting.

Otherwise, I agree with people above on the suggestions for yeast, and also that you want a low, long mash.

terodox

Recipes 

Another trick to help dry out a beer is to add sugar during high krausen. It helps push the yeast along to ferment more thoroughly.