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Old 02-14-2011, 07:55 PM   #1
ryanwms
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Feb 2011
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I have a recipe for an IPA and another for a Barleywine. I both cases, comparing recipes to BJCP, I'm in good shape, except both FGs are too high. What general techniques can I do that will bring the number down?

 
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Old 02-14-2011, 07:56 PM   #2
brewit2it
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Jan 2011
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Quote:
Originally Posted by ryanwms View Post
I have a recipe for an IPA and another for a Barleywine. I both cases, comparing recipes to BJCP, I'm in good shape, except both FGs are too high. What general techniques can I do that will bring the number down?
Are these extract, partial or all grain recipes?
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Old 02-14-2011, 08:01 PM   #3
HexKrak
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Also, what are you using to calculate the estimated FG?
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Old 02-14-2011, 08:01 PM   #4
indigi
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Simple answer: Replace some of the malt/malt extract with sugar, up to 10%.

Long answer: It depends.

 
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Old 02-14-2011, 11:25 PM   #5
ryanwms
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Feb 2011
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I'm doing all-grain, and using iBrewMaster (iPad app) to do the calculations.

 
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Old 02-14-2011, 11:29 PM   #6
cuttsjp
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Jan 2011
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Sugars is one possibility; another is using a more attenuative yeast that will allow for more of the sugars to ferment away. What yeast(s) have you logged into the program?
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Old 02-14-2011, 11:32 PM   #7
KYB
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Quote:
Originally Posted by ryanwms View Post
I'm doing all-grain, and using iBrewMaster (iPad app) to do the calculations.
Mash low. I mash my IPA at 148 for 90min. Use Wyeast American Ale fermented at 65, OG of 1.068, FG of 1.011.

 
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Old 02-14-2011, 11:51 PM   #8
ajf
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I've brewed plenty of English pale ales using WLP 002 or WY 1968.
With those yeasts, brewing software that predicts an FG often predicts an FG that is out of range for the style. However, my FG is almost always considerably lower than what the software predicts. Because of this, I ignore FG predictions generated by software.

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