cytokine
Well-Known Member
Brewed an American Pale Ale of my own design on 6/5/09 according to the following:
Prepare Ingredients for Mash
Amount Item Type
12.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain
Mash Ingredients
Mash In: Add 15.63 qt of water at 167.7 F
- Hold mash at 152.0 F for 75 min
Drain Mash Tun
Batch Sparge Round 1: Sparge with 4.25 gal of 168.0 F water.
Add water to achieve boil volume of 6.41 gal
Estimated Pre-boil Gravity is: 1.061 SG with all grains/extracts added
Boil IngredientsBoil Amount Item Type
60 min 1.00 oz Centennial [9.00 %] (60 min) Hops
20 min 1.00 oz Centennial [9.00 %] (20 min) Hops
5 min 1.00 oz Centennial [9.00 %] (5 min) Hops
1 min 1.00 oz Centennial [10.00 %] (1 min) Hops
Cool, pitch dry Notty etc...
OG of 1.064.
Full disclosure:
I got hammered during the mashing and ended up mashing with 6 gallons of ~167 degree water instead of ~4 as indicated. To compensate I sparged with 2 gallons of 168 degree water.
Pretty sure I mashed at 152 or thereabouts.
Today, fully 6 weeks later, my hydrometer tells me I'm still at 1.030. Expected FG is 1.019 according to Beersmith.
Is it possible given that I am not 100% sure of my mash temp that the grain didn't convert and that I'm stuck at 1.030 because I mashed too high?
Thus, is my fermentation finished and I have a really sweet malty APA?
If it's possible that the fermentation is stuck how do I re-pitch with yeast such that they can do their think with enough oxygen to ferment but not so much that it will oxygenate the beer? Do I pitch dry and hope or rehydrate? Should I make a starter and pitch?
The thing is, it tastes pretty good from the hydrometer reading but it is really too sweet.
Advice will be appreciated.
Prepare Ingredients for Mash
Amount Item Type
12.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain
Mash Ingredients
Mash In: Add 15.63 qt of water at 167.7 F
- Hold mash at 152.0 F for 75 min
Drain Mash Tun
Batch Sparge Round 1: Sparge with 4.25 gal of 168.0 F water.
Add water to achieve boil volume of 6.41 gal
Estimated Pre-boil Gravity is: 1.061 SG with all grains/extracts added
Boil IngredientsBoil Amount Item Type
60 min 1.00 oz Centennial [9.00 %] (60 min) Hops
20 min 1.00 oz Centennial [9.00 %] (20 min) Hops
5 min 1.00 oz Centennial [9.00 %] (5 min) Hops
1 min 1.00 oz Centennial [10.00 %] (1 min) Hops
Cool, pitch dry Notty etc...
OG of 1.064.
Full disclosure:
I got hammered during the mashing and ended up mashing with 6 gallons of ~167 degree water instead of ~4 as indicated. To compensate I sparged with 2 gallons of 168 degree water.
Pretty sure I mashed at 152 or thereabouts.
Today, fully 6 weeks later, my hydrometer tells me I'm still at 1.030. Expected FG is 1.019 according to Beersmith.
Is it possible given that I am not 100% sure of my mash temp that the grain didn't convert and that I'm stuck at 1.030 because I mashed too high?
Thus, is my fermentation finished and I have a really sweet malty APA?
If it's possible that the fermentation is stuck how do I re-pitch with yeast such that they can do their think with enough oxygen to ferment but not so much that it will oxygenate the beer? Do I pitch dry and hope or rehydrate? Should I make a starter and pitch?
The thing is, it tastes pretty good from the hydrometer reading but it is really too sweet.
Advice will be appreciated.