GIusedtoBe
Well-Known Member
Hey guys, 2 of my first three AG batches have turned out a little too fermentable. THe first one even contained dextrine Malt but I mashed too long at too low of a temp and I have since read where this will produce a very fermentable wort. It went from 1.053 to 1.004 so I'll have a slightly thin, high octane PA.
This is the recipe for an ESB and it went from 1.060 to 1.008 Talk about jet fuel!
12 lbs Briess 2 row
1 lb Crystal 60
1/2 lb Biscuit
Mashed by single infusion 1.25 Qts/lb @153 F
Sparged w/ enough 175 F water to collect 6.5 G
No mashout
Yeast: Wyeast 1056 fermented at @66-68F
By Tasty Brew my FG should have been 1.015
Is there anything in this recipe or method that would explain these low FG's?
I haven't tasted either of these yet (except hydrometer samples)as the PA is carbing in the keg and the ESB is in secondary but I'm afraid they will lack in body/mouthfeel. The Oatmeal Stout I did the same way BTW hit the SG and FG perfectly.
Any ideas?
Al
This is the recipe for an ESB and it went from 1.060 to 1.008 Talk about jet fuel!
12 lbs Briess 2 row
1 lb Crystal 60
1/2 lb Biscuit
Mashed by single infusion 1.25 Qts/lb @153 F
Sparged w/ enough 175 F water to collect 6.5 G
No mashout
Yeast: Wyeast 1056 fermented at @66-68F
By Tasty Brew my FG should have been 1.015
Is there anything in this recipe or method that would explain these low FG's?
I haven't tasted either of these yet (except hydrometer samples)as the PA is carbing in the keg and the ESB is in secondary but I'm afraid they will lack in body/mouthfeel. The Oatmeal Stout I did the same way BTW hit the SG and FG perfectly.
Any ideas?
Al