Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Super high attenuation
Reply
 
Thread Tools
Old 04-30-2011, 09:41 PM   #1
TacoBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Nashville, TN
Posts: 248
Liked 10 Times on 8 Posts
Likes Given: 4

Default Super high attenuation

I made a Belgian Golden Strong that has been in secondary for the past week on some oak chips. I took a sample today and I was shocked to see a SG of 1.001. Barring a poorly calibrated hydrometer (which I'm testing), what would have caused this? Brewed on 4/12/11


Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.42 gal
Estimated OG: 1.081 SG
Estimated Color: 5.7 SRM
Estimated IBU: 29.3 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 74.1 %
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 7.4 %
8.0 oz Caravienne Malt (22.0 SRM) Grain 3.7 %
1.25 oz Styrian Goldings [5.40%] (60 min) Hops 22.7 IBU
0.50 oz Saaz [4.00%] (20 min) Hops 4.1 IBU
0.50 oz Saaz [4.00%] (10 min) Hops 2.4 IBU
0.50 oz Saaz [4.00%] (0 min) Hops -
1 lbs 8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 11.1 %
8.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 3.7 %
1 Pkgs Belgian Golden Ale (White Labs #WLP570) [SYeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 11.50 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 14.38 qt of water at 161.4 F 150.0 F 75 min
Mash Out Add 9.20 qt of water at 200.2 F 168.0 F 10 min


Notes:
------

Gravity into fermenter 1.064

4/16/2011 - Added 1/2lb sugar
4/17/2011 - Added 1/2lb sugar
4/20/2011 - Transferred to secondary with 1/2lb sugar
4/27/2011 - Added 1oz Coconut Rum soaked medium roast french oak chips. Gravity around 1.004


TacoBrew is offline
 
Reply With Quote
Old 04-30-2011, 11:21 PM   #2
coryforsenate
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: College Station, TX
Posts: 327
Liked 5 Times on 5 Posts
Likes Given: 2

Default

Infection.

How does it taste?


__________________
Bottled
Merlot Barrel Russian Imperial Stout
Vanilla Belgian Stout
Hefeweizen
Hard Cider
Tripel w/wine tannins
Weizenbock


Primary
Dark Strong
Tripel
coryforsenate is offline
 
Reply With Quote
Old 04-30-2011, 11:40 PM   #3
wonderbread23
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Brooklyn
Posts: 1,042
Liked 40 Times on 37 Posts
Likes Given: 1

Default

Simple sugar + low mash + the yeast you used = good attenuation
wonderbread23 is offline
 
Reply With Quote
Old 04-30-2011, 11:46 PM   #4
mhenry41h
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Harrisburg, Pennsylvania
Posts: 905
Liked 7 Times on 6 Posts
Likes Given: 1

Default

Careful of a 60 minute boil using a pilsner base...DMS warning!
__________________
Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
___________________
Draconian Libations
mhenry41h is offline
 
Reply With Quote
Old 04-30-2011, 11:46 PM   #5
coryforsenate
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: College Station, TX
Posts: 327
Liked 5 Times on 5 Posts
Likes Given: 2

Default

I'd agree if he got ~90%, but according to his gravity readings he got 99% attenuation. Even Moortgat doesn't get that kind of attenuation with Duvel. And 15% sugar isn't anything extreme.
__________________
Bottled
Merlot Barrel Russian Imperial Stout
Vanilla Belgian Stout
Hefeweizen
Hard Cider
Tripel w/wine tannins
Weizenbock


Primary
Dark Strong
Tripel
coryforsenate is offline
 
Reply With Quote
Old 04-30-2011, 11:52 PM   #6
mhenry41h
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Harrisburg, Pennsylvania
Posts: 905
Liked 7 Times on 6 Posts
Likes Given: 1

Default

Quote:
Originally Posted by coryforsenate
I'd agree if he got ~90%, but according to his gravity readings he got 99% attenuation. Even Moortgat doesn't get that kind of attenuation with Duvel. And 15% sugar isn't anything extreme.
It does seem unusual. I was surprised to take a tripel down from 1.081 to 1.007 last month.
__________________
Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
___________________
Draconian Libations
mhenry41h is offline
 
Reply With Quote
Old 05-01-2011, 12:12 AM   #7
ayoungrad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Tampa, FL
Posts: 1,102
Liked 10 Times on 10 Posts
Likes Given: 1

Default

What is your hydrometer reading in 60 degree water?
ayoungrad is offline
 
Reply With Quote
Old 05-01-2011, 12:26 AM   #8
mcaple1
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Falcon, CO
Posts: 892
Liked 13 Times on 13 Posts

Default

I know this isnt like amazing or anything, but I got my orange hefe down from 1.052 to 1.006....surprised the hell outta me.
mcaple1 is offline
 
Reply With Quote
Old 05-01-2011, 12:30 AM   #9
ayoungrad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Tampa, FL
Posts: 1,102
Liked 10 Times on 10 Posts
Likes Given: 1

Default

Missed that you were checking the calibration.

The book "Yeast" says if you get too high an attenuation, "you have a contamination problem".
ayoungrad is offline
 
Reply With Quote
Old 05-01-2011, 12:34 AM   #10
ayoungrad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Tampa, FL
Posts: 1,102
Liked 10 Times on 10 Posts
Likes Given: 1

Default

However, just in looking further at things I have 2 questions (I have not brewed a Belgian):

1. Why would you add sugar to the secondary? This would effectively restart fermentation.

2. What was the condition of your rum-soaked chips? Could you have added an excessive amount of rum and thereby reduced the specific gravity of your wort?


ayoungrad is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
High Attenuation apeltes All Grain & Partial Mash Brewing 6 12-10-2010 04:13 AM
Super high efficiency?!? gratefuldisc All Grain & Partial Mash Brewing 6 06-15-2010 12:19 AM
Super High Efficiency 91% StankAle All Grain & Partial Mash Brewing 16 02-19-2008 03:53 PM
Super high efficiency? Anticipated 1.086, Actual 1.104 Jimmy Von Tripel All Grain & Partial Mash Brewing 9 12-20-2007 03:44 PM
2nd AG: Attenuation too high, again... Evan! All Grain & Partial Mash Brewing 16 01-27-2007 03:02 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS