brighamj
Member
- Joined
- Nov 28, 2012
- Messages
- 19
- Reaction score
- 3
Good evening, gentlemen.
I have recently brewed a first attempt at a robust porter, and the gravity seems a bit high after a few good? days of fermentation.. The recipe is as follows:
Yeast: Wyeast 1968 1600ml starter on stir plate for 24 hours before pitching
70% Maris Otter
11% German Munich
8% Hugh Baird Chocolate
6% Belgian Caramunich
3% Special B
2% Blackprinz
158° Strike
154° Mash for 60 minutes
169° Sparge
Post-Boil Gravity: 16.1° (1.066)
Current Gravity: 9.9° (1.036)
The gravity for the past week has been 1.036. I have even pitched a second batch of 1968 hoping to push the gravity a bit lower, but nothing.
Any ideas what's going on? I expected a much higher attenuation rate.
Thanks for the help.
I have recently brewed a first attempt at a robust porter, and the gravity seems a bit high after a few good? days of fermentation.. The recipe is as follows:
Yeast: Wyeast 1968 1600ml starter on stir plate for 24 hours before pitching
70% Maris Otter
11% German Munich
8% Hugh Baird Chocolate
6% Belgian Caramunich
3% Special B
2% Blackprinz
158° Strike
154° Mash for 60 minutes
169° Sparge
Post-Boil Gravity: 16.1° (1.066)
Current Gravity: 9.9° (1.036)
The gravity for the past week has been 1.036. I have even pitched a second batch of 1968 hoping to push the gravity a bit lower, but nothing.
Any ideas what's going on? I expected a much higher attenuation rate.
Thanks for the help.