shadowmage36
Well-Known Member
So I brewed what I think is a delicious British-style special bitter, as close to style guidelines (2008) as I possibly could. The color, flavor, and IBU level are all spot-on to what I was going for. The problem is the F.G. Minimum for the style is 1.009, I'm sitting at 1.006. The grain bill and mash schedule are nothing special. 7 lbs Maris Otter and 1 lb Crystal 60*L mashed for an hour at 154*F, then batch sparged. I collected 6.4 gallons pre-boil at 1.035 for 5 gallons into the fermenter at 1.045 after a 1-hour boil. I'm using a 10-gallon rubbermaid mash tun (a la FlyGuy's design) and a 7.5 gallon turkey fryer pot (SS). Anyone have any ideas as to what I could do to up the body on the next batch? I'm thinking of mashing around 159*F, but maybe that's too warm? Will that make my beer a dextrinous goo? :cross:
Any help would be much appreciated!
EDIT: Yeast was Safale S-04, I pitched 2 packets of it.
Any help would be much appreciated!
EDIT: Yeast was Safale S-04, I pitched 2 packets of it.