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pchriste 05-16-2011 02:41 PM

IPA Attenuation issue
 
I brewed an IPA yesterday using Pale Malt Extract and Caramunich and American Crystal 60L steeped and had an O.G. of 1.095. I pitched the only Ale yeast I had which was Safale US-04. My concern is that the yeast won't have enough attenuation to get to my desired F.G. of 1.016 and was thinking about pitching in a packet of either Safale US-05 or Nottingham Ale Yeast. Will there be a problem getting to 1.016 with only the Safale US-04? If so, is there a problem with pitching in another packet of a different kind of yeast?

jsweet 05-16-2011 02:44 PM

I've got a Grand Cru (OG 1.086) fermenting right now that I also significantly underpitched. It's at 1.048 right now and still bubbling -- though it's been two weeks, so it's definitely a slow fermentation, but it is still attenuating. I'd be inclined to leave it alone for now and deal with it if/when it gets stuck.

I'll be interested to hear what people with more experience say, though.

sendkyleanemail 05-16-2011 02:47 PM

1.095 is a really high OG for an IPA. That's on the high side of the IMPERIAL IPA scale, according to the BJCP guidelines.

I have never used US 04 for anything that big, but it's a good attenuator, around 72%, which would get you down to 1.016 BUT that's nearly 11% ABV, and I am not sure US 04 can handle that much alcohol...

I am curious to see what others have to say.

By the way, care to share the recipe? I am assuming you had a huge hop schedule for such a high OG?

sendkyleanemail 05-16-2011 02:48 PM

Also, how many packages did you pitch?

sendkyleanemail 05-16-2011 02:49 PM

Two would have been ideal for a 5 gallon batch, I think...

pchriste 05-16-2011 02:54 PM

I only pitched one. Its fermenting good right now with a nice krausen. Would pitching another packet now be alright.

I'll post the recipe soon

pchriste 05-16-2011 03:11 PM

Fermentables

11 lb Pale Malt Extract (Alexanders)
.5 lb Light Dry Malt Extract
1 lb Caramunich (Steeped @ 170F for 10 Min)
1 lb American Crystal 60L (Steeped @ 170F for 10 Min)

Hops

.5 ounce Centennial - 60 Min
.5 ounce Cascade - 50 Min
.5 ounce Centennial - 40 Min
.5 ounce Cascade - 30 Min
.5 ounce Cascade - 20 Min
.5 ounce Willamette - 10 Min
1 ounce Columbus - 5 Min
.5 ounce Centennial - Dry Hop Secondary
.5 ounce Willamette - Dry Hop Secondary

Yeast
1 packet - Safale US-04

Beer Profile

Original Gravity: 1.095 SG
Disired Final Gravity: 1.016 SG
Est Bitterness: 55 IBU
Est Color: 16 SRM

sendkyleanemail 05-16-2011 03:55 PM

Looks like a BIG tasty IPA, Imperial, even!

Let it go. If it get stuck pitch another pack. That's what I would do but others may advise differently.

pchriste 05-16-2011 04:01 PM

Is there any problem with getting it to start again by pitching another pack after it's gotten stuck

jsweet 05-16-2011 04:05 PM

Quote:

Originally Posted by pchriste (Post 2927428)
Is there any problem with getting it to start again by pitching another pack after it's gotten stuck

Take a look at this. I've never done it, myself -- though I may have to for that aforementioned Grand Cru, knock on wood, it's still going... but the bottom line is, if you just pitch the yeast without doing anything to it, people don't tend to get great results with that.

If I end up having to repitch this Grand Cru, my plan is to make a starter and feed it the partially fermented beer to get it acclimated. Again, knock on wood, hopefully it won't come to that.


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