Increase IBUs to compensate for attenuation?

johnnyc · Oct 29, 2010

I'm brewing the common room esb and have a yeast question.

I want to try out the Wyeast 1469 private stock yeast instead of the s04 the recipe calls for but the attenuation is much lower. The S04 is 73-75% while the wyeast is 67-71%. Think I should increase the IBUs by a couple to compensate for the residual sweetness? I'm making a starter so the yeast count should be comparable.

maida7 · Oct 29, 2010

You could also mash at a lower temp to make the wort more fermentable.

OR

replace some of the malt with simple sugars to increase fermentability.

johnnyc · Oct 29, 2010

Maybe drop it from 154 to 152? I've also used flaked corn in ESBs so that may also be an alternative. Calls for 10lbs of MO so maybe swap in .25 lb of flaked corn. I read that flaked corn should be no more than 10% of the grain bill. I played around in Beersmith and they seem to be pound for pound for conversion.

tunoffun · Oct 29, 2010

maida7 said:
You could also mash at a lower temp to make the wort more fermentable.

OR

replace some of the malt with simple sugars to increase fermentability.

This.

Increase IBUs to compensate for attenuation?

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Increase IBUs to compensate for attenuation?

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