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Old 03-25-2006, 09:21 PM   #1
Denny's Evil Concoctions
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Default Stout FG??

If for expample you mashed at 158 for an hour and had no nonfermentable malts in the mix, what would be ne likely lowest FG?

For sake of arguent say a high yeild yeast like 1118?

I'm asking because I had a stout that didn't seem to want to finish loewer than 1.27. I added some 1118 and it reduced to 1.023. But I was expecting 1.020 with the Windsor I had used intially.

Of course being a stout it had unfermentable malts in it like cyrstal, chocoalate and roasted barley.

With the following recipe what would you excect the fg to be?
Again, mashing at 158F for 1 hour.

Code:
Denny's Honey Stout

A ProMash Brewing Session - Recipe Details Report

Recipe Specifics
----------------

Batch Size (L):          18.93    Wort Size (L):     30.28
Total Grain (kg):         5.13
Anticipated OG:          1.057    Plato:             14.13
Anticipated SRM:          35.7
Anticipated IBU:          40.1
Brewhouse Efficiency:       75 %
Wort Boil Time:             60    Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.70

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 58.5     3.00 kg.  Pale Malt(2-row)              America        1.036      2
 19.5     1.00 kg.  Honey Malt                    Canada         1.030     22
  9.8     0.50 kg.  Crystal 60L                   America        1.034     60
  2.0     0.10 kg.  Flaked Rye                    America        1.034      6
  4.9     0.25 kg.  Roasted Barley                America        1.028    450
  2.4     0.13 kg.  Chocolate Malt                America        1.029    350
  2.9     0.15 kg.  Special B Malt                Belgian        1.030    120

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 30.00 g.     Cascade                           Whole    5.75  24.3  First WH
 15.00 g.     Cascade                           Whole    5.75   7.4  20 min.
 10.00 g.     Columbus                          Pellet  15.00   8.4  10 min.


Yeast
-----

Lallemand  Windsor


Est. OG was 1.057 but Actual was 1.062
With windsor FG was 1.027 with added 1118 it was 1.023
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Old 03-26-2006, 02:57 PM   #2
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Mashing at 158 will give a unfermentable mash as compared to mashing at 154 or lower. I would say you got as much as could be expected out of your brew.

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Old 03-27-2006, 02:01 PM   #3
Darth Konvel
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I'd put your target somewhere around 1.023 ~ 1.020 (60 ~ 65% attenuation respectively), but in reality that might be pushing it a bit.

Adding it up, 20% of your OG is from largely unfermentable grains, and a high mashing temp will make the remaining sugars heavy towards the unfermentable side. So let's say your target attenuation would be in the 55% range, that's a FG target of 1.026. Note I'm using the SWAG method for all the above

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Old 03-28-2006, 03:21 PM   #4
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I'd say it is done, Danstar Windsor leaves beer fairly sweet to my taste, and at a higher FG than other yeasts I've used. Combine that with a high mash temp and... you'll get a high FG.

John.

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