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Old 01-10-2013, 03:41 PM   #1
HopOnHops
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So on a particular brewday from hell i boiled 8.5 gal of wort down to 5 gal of 1.080 SG over 2.5 hours. This beast fully attenuated down to 1.002 FG. Shockingly it tastes surprisingly full bodied and i cant tell at all that there is 10% alcohol in it.

Is this a result of the extremely long boil and a extremely low mash temp(140F)?

If it is i like it!

 
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Old 01-10-2013, 03:48 PM   #2
LAbrewer
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The low mash and yeast type is what did it. Is it dry as hell? What yeast? Any dextrose or sucrose?

 
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Old 01-10-2013, 03:49 PM   #3
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The boil might have something to do with it, but the mash temperature will create that effect.

Mash temperature in practice:
http://woodlandbrew.blogspot.com/201...e-effects.html

Mash temperature theory:
http://woodlandbrew.blogspot.com/201...re-theory.html
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Old 01-10-2013, 05:36 PM   #4
HopOnHops
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1lb of sucrose. Ive had beers finish at 1.008 and be sooooo dry. This one seems balanced, its mind boggling. I dont get any alcohol in the taste or smell

 
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Old 01-10-2013, 05:47 PM   #5
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Was your fermentation temperature toward the low end for the yeast? That would explain why you have few harsh alcohol flavors.
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Old 01-10-2013, 06:56 PM   #6
phenry
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Finishing at 1.002 isn't normal for brewing yeast, unless of course you're using 3711 which can probably ferment gasoline. What strain did you use?

 
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Old 01-11-2013, 04:12 PM   #7
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The low mash temp probably accounts for part of why the FG is so low. I like to use WLP 566 (Saison II) and this ferments to a low FG, but the beers still taste sweet. Also, you may have a lot of protein left in the beer and this is giving you a lot of the body. Many homebrewers don't consider the role of protein in providing body in a beer - the BMC folks do though and they have done a lot of research into it!

I assume this beer has a head
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Old 01-11-2013, 10:09 PM   #8
HopOnHops
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I used WLP001. Probably on its 3rd or 4th generation by now. Ill keep the protein in mind when its carbonated

 
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