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Old 06-24-2012, 09:12 PM   #1
afalconc
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Jul 2010
piedras negras
Posts: 59
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i have been tring to replicate a red ale, but in two attemps so far i had a stuck ferm at 1.020, my target FG is 1.012.

nail al the steps to the dot, still dont now what is going wrong.

here is the recipe.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: American Red Ale
Brewer:
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.48 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 14.8 SRM
Estimated IBU: 29.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Munich Malt (9.0 SRM) Grain 1 93.0 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 2 4.7 %
4.0 oz Special B Malt (180.0 SRM) Grain 3 2.3 %
0.70 oz Cascade [8.90 %] - Boil 60.0 min Hop 4 19.4 IBUs
0.50 oz Cascade [8.90 %] - Boil 15.0 min Hop 5 6.9 IBUs
0.50 oz Cascade [8.90 %] - Boil 5.0 min Hop 6 2.8 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 7 -


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 10 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 3.86 gal of water at 159.5 F 152.0 F 60 min

Sparge: Fly sparge with -7.59 gal water at 168.0 F
Notes:
------

all help is appreciated

cheers.



 
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Old 06-24-2012, 10:32 PM   #2
lud
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Oct 2011
Billings, Montana
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Are you using a refractometer to measure FG?



 
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Old 06-24-2012, 11:54 PM   #3
lud
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Oct 2011
Billings, Montana
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Thermometers calibrated?

 
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Old 06-25-2012, 12:01 AM   #4
ColumbusAmongus
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Feb 2011
, MI
Posts: 178
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What are your mash temps? The for sure way to hit 1.012 would be to lower them so you are getting more fermentable sugars. Do you make starters? I found they my FG went a bit lower after doing starters to pitch the right amount of cells.

 
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Old 06-25-2012, 04:42 PM   #5
afalconc
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Jul 2010
piedras negras
Posts: 59
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i do use a refractometer, but since i have this problem i used the hidrometer just make sure i was getting the rigth reading, i used 2 termometers, 1 digital, 1 alcohol. my mash temp is 152, i yes im actually considering lower it to 148, can be a lack off oxigen???

 
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Old 06-25-2012, 04:57 PM   #6
Darwin18
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Nov 2008
Garner, NC
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Are you making a starter and aerating?

 
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Old 06-25-2012, 05:01 PM   #7
billl
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May 2012
Raleigh, NC
Posts: 2,183
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Munich malt has half the diastatic power of 2 row. It still self-converts, but not nearly as well, and it might take longer than some of your other brews. Did you test to see if you had any remaining starch? You might try a looser mash and give it an extra 15 minutes before you start fiddling with the temp.

Lack of oxygen certainly doesn't do yeast any favors, be we aren't talking about a high FG beer here. If you've brewed a bunch of other beers before and know how to aerate and pitch a proper amount of yeast, I wouldn't think that would be an issue for you.

 
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Old 06-25-2012, 05:10 PM   #8
two_hearted
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Apr 2010
Cincinnati, Ohio
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Am I the only one who doesn't think that you're far enough off on FG to worry? How does it taste? I can understand wanting to improve your skills and get expected results, but being off by .08 could be any number of things. I wouldn't worry about it. I mean, if you're process is dialed in and you got 2 consecutive similar results...then you've succeeded. It could just be your brand of malts is different from what beersmith calculates.

 
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Old 06-25-2012, 05:30 PM   #9
afalconc
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Jul 2010
piedras negras
Posts: 59
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Quote:
Originally Posted by billl View Post
Munich malt has half the diastatic power of 2 row. It still self-converts, but not nearly as well, and it might take longer than some of your other brews. Did you test to see if you had any remaining starch? You might try a looser mash and give it an extra 15 minutes before you start fiddling with the temp.

Lack of oxygen certainly doesn't do yeast any favors, be we aren't talking about a high FG beer here. If you've brewed a bunch of other beers before and know how to aerate and pitch a proper amount of yeast, I wouldn't think that would be an issue for you.
you mean mash for a longer time, hour and a half??

 
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Old 06-25-2012, 05:31 PM   #10
afalconc
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Jul 2010
piedras negras
Posts: 59
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Quote:
Originally Posted by Darwin18 View Post
Are you making a starter and aerating?
no and no, but never have a n issue with onther brews, just this one.

cheers



 
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