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Old 03-25-2006, 10:21 PM   #1
Denny's Evil Concoctions
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Oct 2005
West Kelowna BC, Canada
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If for expample you mashed at 158 for an hour and had no nonfermentable malts in the mix, what would be ne likely lowest FG?

For sake of arguent say a high yeild yeast like 1118?

I'm asking because I had a stout that didn't seem to want to finish loewer than 1.27. I added some 1118 and it reduced to 1.023. But I was expecting 1.020 with the Windsor I had used intially.

Of course being a stout it had unfermentable malts in it like cyrstal, chocoalate and roasted barley.

With the following recipe what would you excect the fg to be?
Again, mashing at 158F for 1 hour.

Code:
Denny's Honey Stout

A ProMash Brewing Session - Recipe Details Report

Recipe Specifics
----------------

Batch Size (L):          18.93    Wort Size (L):     30.28
Total Grain (kg):         5.13
Anticipated OG:          1.057    Plato:             14.13
Anticipated SRM:          35.7
Anticipated IBU:          40.1
Brewhouse Efficiency:       75 %
Wort Boil Time:             60    Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.70

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 58.5     3.00 kg.  Pale Malt(2-row)              America        1.036      2
 19.5     1.00 kg.  Honey Malt                    Canada         1.030     22
  9.8     0.50 kg.  Crystal 60L                   America        1.034     60
  2.0     0.10 kg.  Flaked Rye                    America        1.034      6
  4.9     0.25 kg.  Roasted Barley                America        1.028    450
  2.4     0.13 kg.  Chocolate Malt                America        1.029    350
  2.9     0.15 kg.  Special B Malt                Belgian        1.030    120

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 30.00 g.     Cascade                           Whole    5.75  24.3  First WH
 15.00 g.     Cascade                           Whole    5.75   7.4  20 min.
 10.00 g.     Columbus                          Pellet  15.00   8.4  10 min.


Yeast
-----

Lallemand  Windsor


Est. OG was 1.057 but Actual was 1.062
With windsor FG was 1.027 with added 1118 it was 1.023
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Old 03-26-2006, 03:57 PM   #2
boo boo
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Jun 2005
Hearts's Delight, Newfoundland
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Mashing at 158 will give a unfermentable mash as compared to mashing at 154 or lower. I would say you got as much as could be expected out of your brew.

 
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Old 03-27-2006, 03:01 PM   #3
Darth Konvel
 
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Sep 2005
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I'd put your target somewhere around 1.023 ~ 1.020 (60 ~ 65% attenuation respectively), but in reality that might be pushing it a bit.

Adding it up, 20% of your OG is from largely unfermentable grains, and a high mashing temp will make the remaining sugars heavy towards the unfermentable side. So let's say your target attenuation would be in the 55% range, that's a FG target of 1.026. Note I'm using the SWAG method for all the above
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Old 03-28-2006, 04:21 PM   #4
John_Ferens
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Sep 2005
Pittsburgh, PA
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I'd say it is done, Danstar Windsor leaves beer fairly sweet to my taste, and at a higher FG than other yeasts I've used. Combine that with a high mash temp and... you'll get a high FG.

John.

 
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