I just checked the gravity of a stout that i brewed last wednesday. it came in at 16 from original at 48. This seems high given i pitched onto a full cake of yeast from a prior batch (s-04) and i mashed at 149. I fermented at 66-68 degrees in my temp controlled fridge as well. The yeast count and mash conditions point towards higher attenuation, i guess the culprit must be the grain.
My recipe is a straightfoward guiness clone:
6.25 lbs pale ale malt
2.5 lbs. flaked barley
1 lbs. roasted barley
.25 60degree crystal
I've got my eyes on the roasted and flaked barley, are these ingredients less fermentable?
To forestall some possible suggestions: my thermometer was calibrated prior to mashing, and my hydrometer samples were corrected for temperature (and really that could only swing about a point anyway).
On the brighter side, the sample tasted spot on, and it had a noticably creamy mouthfeel, i think it could go in a keg right now actually!
My recipe is a straightfoward guiness clone:
6.25 lbs pale ale malt
2.5 lbs. flaked barley
1 lbs. roasted barley
.25 60degree crystal
I've got my eyes on the roasted and flaked barley, are these ingredients less fermentable?
To forestall some possible suggestions: my thermometer was calibrated prior to mashing, and my hydrometer samples were corrected for temperature (and really that could only swing about a point anyway).
On the brighter side, the sample tasted spot on, and it had a noticably creamy mouthfeel, i think it could go in a keg right now actually!