I did my second stout which is now 2.5 weeks in primary. It has been at 1.026 for 1 week despite raising the temp and rousing the yeast on more than one occasion. So I think it's done. I'm going to leave it in primary for a couple weeks longer but it has me wondering...
My recipe included 0.75 lb of Carafa III Special and 1.0 lb of Roasted Barley combined with US 2-row, crystal and flaked barley (for diastatic power >30), mashed at 153 and OG of 1.082. I use my own calculator and counted the dark malts as fermentables, which, using an AA of 80% with US05 would reach about 1.016. So I was a little suprised by the FG.
So I think the issues lies in a slightly higher mash temp than my norm and the use of the darker grains (which I rarely use). So, I know that dark malts are substantially less fermentable but does anyone know to what extent? If I assume they are 0% fermentable, that would raise my expected FG to 1.021-1.022. The rest of the difference could be from the mash temp.
Any opinions on this?
My recipe included 0.75 lb of Carafa III Special and 1.0 lb of Roasted Barley combined with US 2-row, crystal and flaked barley (for diastatic power >30), mashed at 153 and OG of 1.082. I use my own calculator and counted the dark malts as fermentables, which, using an AA of 80% with US05 would reach about 1.016. So I was a little suprised by the FG.
So I think the issues lies in a slightly higher mash temp than my norm and the use of the darker grains (which I rarely use). So, I know that dark malts are substantially less fermentable but does anyone know to what extent? If I assume they are 0% fermentable, that would raise my expected FG to 1.021-1.022. The rest of the difference could be from the mash temp.
Any opinions on this?