michael.berta
Well-Known Member
- Joined
- May 6, 2007
- Messages
- 518
- Reaction score
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Hello,
I am having problems with attenuation on a Stout that I brewed. Here is the basic recipe:
::::TEN GALLONS:::
Grain:
20LBS American 2-row
2 LBS flaked oats
1LB Chocolate Malt
1LB Roasted Barley
Hops:
3 OZ East Kent Goldings 60 minutes
1 OZ East Kent Goldings 15 minutes
Yeast:
4 packages of rehydrated Nottingham Ale Yeast. (2 packets per 5 gallons.)
OG 1.060
expected FG 1.014
I brewed this on 6/10 and current gravity is down to only 1.020 giving 66% attenuation. I checked the gravity on 6/18 & today and it was the same.
Seems a bit low for Nottingham? Especially since I pitched two packets per 5 gallons. My hydrometer is calibrated. I aerated the wort with a stir rod before pitching. Wort temperature is 70ish degrees.
I'm not too freaked out about 6 gravity points; especially for a stout. But I still want to be able to hit my FG....
I am having problems with attenuation on a Stout that I brewed. Here is the basic recipe:
::::TEN GALLONS:::
Grain:
20LBS American 2-row
2 LBS flaked oats
1LB Chocolate Malt
1LB Roasted Barley
Hops:
3 OZ East Kent Goldings 60 minutes
1 OZ East Kent Goldings 15 minutes
Yeast:
4 packages of rehydrated Nottingham Ale Yeast. (2 packets per 5 gallons.)
OG 1.060
expected FG 1.014
I brewed this on 6/10 and current gravity is down to only 1.020 giving 66% attenuation. I checked the gravity on 6/18 & today and it was the same.
Seems a bit low for Nottingham? Especially since I pitched two packets per 5 gallons. My hydrometer is calibrated. I aerated the wort with a stir rod before pitching. Wort temperature is 70ish degrees.
I'm not too freaked out about 6 gravity points; especially for a stout. But I still want to be able to hit my FG....