Brown Porter (adjusted)

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ChefyTim

SudsChef
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Apr 28, 2007
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Gents,

I brewed the recipe below and got a really high OG or what seemed like one to me anyway. 1.060 and an FG of 1.030.
I left it in the primary for 14 days but the last 6 days pretty much did nothing.

8 gallons boil water
8.5# Marris
1# Caramel
2# Chocolate
11 oz light brown sugar (30 min)
2 0z Willamette (60 min)
.5 oz Willamette (15 min)
Muntons yeast
90 min boil total
5.5 gallons in primary

Did I so something wrong to get such a high FG?

Cheers
 
Well, is the caramel malt a crystal malt? If so, then you have a little more than 20% of your grist as crystal malts which will give you a high FG. But 1.030 seems too high. I've never used the muntons yeast so I don't know what its attenuation is like. I would suggest dropping in a packet of nottingham and waiting another couple of weeks.
 
With that much chocolate and crystal I doubt the gravity will drop much more. I'd just leave it for a while longer just to be sure.
 
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