IPA Attenuation issue - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > IPA Attenuation issue

Reply
 
Thread Tools
Old 05-16-2011, 02:41 PM   #1
pchriste
Recipes 
 
Sep 2010
Upstate NY
Posts: 9


I brewed an IPA yesterday using Pale Malt Extract and Caramunich and American Crystal 60L steeped and had an O.G. of 1.095. I pitched the only Ale yeast I had which was Safale US-04. My concern is that the yeast won't have enough attenuation to get to my desired F.G. of 1.016 and was thinking about pitching in a packet of either Safale US-05 or Nottingham Ale Yeast. Will there be a problem getting to 1.016 with only the Safale US-04? If so, is there a problem with pitching in another packet of a different kind of yeast?

 
Reply With Quote
Old 05-16-2011, 02:44 PM   #2
jsweet
Recipes 
 
Apr 2011
Rochester, NY
Posts: 810
Liked 27 Times on 25 Posts


I've got a Grand Cru (OG 1.086) fermenting right now that I also significantly underpitched. It's at 1.048 right now and still bubbling -- though it's been two weeks, so it's definitely a slow fermentation, but it is still attenuating. I'd be inclined to leave it alone for now and deal with it if/when it gets stuck.

I'll be interested to hear what people with more experience say, though.

 
Reply With Quote
Old 05-16-2011, 02:47 PM   #3
sendkyleanemail
Recipes 
 
Apr 2011
Brewertown, IL
Posts: 466
Liked 11 Times on 9 Posts


1.095 is a really high OG for an IPA. That's on the high side of the IMPERIAL IPA scale, according to the BJCP guidelines.

I have never used US 04 for anything that big, but it's a good attenuator, around 72%, which would get you down to 1.016 BUT that's nearly 11% ABV, and I am not sure US 04 can handle that much alcohol...

I am curious to see what others have to say.

By the way, care to share the recipe? I am assuming you had a huge hop schedule for such a high OG?

 
Reply With Quote
Old 05-16-2011, 02:48 PM   #4
sendkyleanemail
Recipes 
 
Apr 2011
Brewertown, IL
Posts: 466
Liked 11 Times on 9 Posts


Also, how many packages did you pitch?

 
Reply With Quote
Old 05-16-2011, 02:49 PM   #5
sendkyleanemail
Recipes 
 
Apr 2011
Brewertown, IL
Posts: 466
Liked 11 Times on 9 Posts


Two would have been ideal for a 5 gallon batch, I think...

 
Reply With Quote
Old 05-16-2011, 02:54 PM   #6
pchriste
Recipes 
 
Sep 2010
Upstate NY
Posts: 9

I only pitched one. Its fermenting good right now with a nice krausen. Would pitching another packet now be alright.

I'll post the recipe soon

 
Reply With Quote
Old 05-16-2011, 03:11 PM   #7
pchriste
Recipes 
 
Sep 2010
Upstate NY
Posts: 9

Fermentables

11 lb Pale Malt Extract (Alexanders)
.5 lb Light Dry Malt Extract
1 lb Caramunich (Steeped @ 170F for 10 Min)
1 lb American Crystal 60L (Steeped @ 170F for 10 Min)

Hops

.5 ounce Centennial - 60 Min
.5 ounce Cascade - 50 Min
.5 ounce Centennial - 40 Min
.5 ounce Cascade - 30 Min
.5 ounce Cascade - 20 Min
.5 ounce Willamette - 10 Min
1 ounce Columbus - 5 Min
.5 ounce Centennial - Dry Hop Secondary
.5 ounce Willamette - Dry Hop Secondary

Yeast
1 packet - Safale US-04

Beer Profile

Original Gravity: 1.095 SG
Disired Final Gravity: 1.016 SG
Est Bitterness: 55 IBU
Est Color: 16 SRM

 
Reply With Quote
Old 05-16-2011, 03:55 PM   #8
sendkyleanemail
Recipes 
 
Apr 2011
Brewertown, IL
Posts: 466
Liked 11 Times on 9 Posts


Looks like a BIG tasty IPA, Imperial, even!

Let it go. If it get stuck pitch another pack. That's what I would do but others may advise differently.

 
Reply With Quote
Old 05-16-2011, 04:01 PM   #9
pchriste
Recipes 
 
Sep 2010
Upstate NY
Posts: 9

Is there any problem with getting it to start again by pitching another pack after it's gotten stuck

 
Reply With Quote
Old 05-16-2011, 04:05 PM   #10
jsweet
Recipes 
 
Apr 2011
Rochester, NY
Posts: 810
Liked 27 Times on 25 Posts


Quote:
Originally Posted by pchriste View Post
Is there any problem with getting it to start again by pitching another pack after it's gotten stuck
Take a look at this. I've never done it, myself -- though I may have to for that aforementioned Grand Cru, knock on wood, it's still going... but the bottom line is, if you just pitch the yeast without doing anything to it, people don't tend to get great results with that.

If I end up having to repitch this Grand Cru, my plan is to make a starter and feed it the partially fermented beer to get it acclimated. Again, knock on wood, hopefully it won't come to that.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Attenuation kinstmatt Beginners Beer Brewing Forum 4 10-16-2009 08:39 PM
attenuation KayaBrew Beginners Beer Brewing Forum 2 12-02-2008 12:44 AM
Help with Low Attenuation newbrewerny Beginners Beer Brewing Forum 3 10-26-2008 03:11 AM
Low attenuation. Now what? bringitonhome Beginners Beer Brewing Forum 11 06-13-2008 02:17 PM
Attenuation SOB Beginners Beer Brewing Forum 2 01-12-2007 07:54 PM


Forum Jump