Schnitzengiggle
Well-Known Member
I brewed a sweet stout on 2/14/2010, the recipe is converted from an extract recipe that has turned out great twice. As an extract brew, this recipe has been well received by all of my friends and family.
Here is the recipe:
Type: All Grain
Date: 2/14/2010
Batch Size: 10.00 gal
Brewer: Broken Glass Brewery
Boil Size: 13.43 gal Asst Brewer: Shawn Dunn
Boil Time: 60 min Equipment: My Equipment - Brew Pot (15 Gal) and Coleman Xtreme Cooler (52 qt)
Brewhouse Efficiency: 80.00
Ingredients
Amount Item Type % or IBU
12 lbs 7.2 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 68.68 %
2 lbs 0.5 oz Chocolate Malt (450.0 SRM) Grain 11.20 %
1 lbs 8.4 oz Roasted Barley (300.0 SRM) Grain 8.40 %
1 lbs 1.8 oz Wheat Malt, Ger (2.0 SRM) Grain 6.12 %
1 lbs 0.2 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.60 %
3.00 oz Fuggles [4.80 %] (60 min) Hops 26.8 IBU
2.00 oz Goldings, East Kent [4.50 %] (15 min) Hops 8.3 IBU
1.00 oz Fuggles [4.80 %] (15 min) Hops 4.4 IBU
2.00 tsp Brewer's Yeast (yeast hulls) (Boil 5.0 min) Misc
2.00 tsp Irish Moss (Boil 10.0 min) Misc
2.00 Servomyces Capsules (Boil 10.0 min) Misc
2 Pkgs Irish Ale (White Labs #WLP004) [Starter 4000 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.055
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.77 % Actual Alcohol by Vol: 4.56 %
Bitterness: 39.5 IBU Calories: 250 cal/pint
Est Color: 45.8 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 18.13 lb
Sparge Water: 10.01 gal
Sparge Temperature: 168.0 F
Single Infusion, Medium Body, Batch Sparge
Add 22.50 qt of water at 172.0 F
Step Time 60 min
Step Temp 155.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Notes:
1st runnings/3.5 gallons - 1.092 @ 79° = 1.094
2nd runnings/5.0 gallons - 1.039 @ 74.5° = 1.041
3rd runnings/5.0 gallons - 1.014 @ 71.5 = 1.015
Preboil volume = 13.5
94(3.5)+41(5)+15(5) = 329+205+75 = 609 total gravity points
609/13 = 1.047 preboil SG
609/11 = 1.055 OG
I forgot to actually take an OG before I sealed up my fermenters, but I did take my 1st, 2nd and 3rd run-off gravities which I used to estimate my gravity.
These have been in primary for almost 2 weeks (this Sunday 2/28/10 will be exactly 2 weeks). I normally primary for 3 to 4 weeks, so I plan on leaving these in the primary for at least 1 more week. Fermentation seemed to stall due to low temps ~4 days after fermentation beagn. I raised temps to 68-70 swirled fermenters and fermenntation restarted.
Today 2/26/10 (~ 2 weeks primary) I took an SG and it is 1.020 @ 70F= 1.021.
OG 1.055 to 1.021 is only 60.5% apparent attenuation, WLP004 has an attenuation range of 69-74%.
I did mash at 155F, so slightly higher, however, only 60.5% AT seems really low. It is almost 10% under attenuated.
Having said that the two extract versions I brewed had an AT of ~64%. The yeast I used had been in the fridge for almost 6 months, but I made a starter that assploded like a volcano:
This starter was made about 5 days before brewday. It was stepped up from 2 quarts to four, then chilled for 48 hours and decanted before pitching into the wort.
So I am having a hard time understanding why my fermentation/attenuation is suffering so badly.
Is it the age of the yeast?
Is it that the fermentation stalled?
Is it that WLP004 is a temperamental yeast (Again, I have only had as good as 64% AT with this yeast.)?
So, can anyone shed any light on my plight?
If the SG doesn't drop any further I'm going to bottle it next week, what do you think?
Here is the recipe:
Type: All Grain
Date: 2/14/2010
Batch Size: 10.00 gal
Brewer: Broken Glass Brewery
Boil Size: 13.43 gal Asst Brewer: Shawn Dunn
Boil Time: 60 min Equipment: My Equipment - Brew Pot (15 Gal) and Coleman Xtreme Cooler (52 qt)
Brewhouse Efficiency: 80.00
Ingredients
Amount Item Type % or IBU
12 lbs 7.2 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 68.68 %
2 lbs 0.5 oz Chocolate Malt (450.0 SRM) Grain 11.20 %
1 lbs 8.4 oz Roasted Barley (300.0 SRM) Grain 8.40 %
1 lbs 1.8 oz Wheat Malt, Ger (2.0 SRM) Grain 6.12 %
1 lbs 0.2 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.60 %
3.00 oz Fuggles [4.80 %] (60 min) Hops 26.8 IBU
2.00 oz Goldings, East Kent [4.50 %] (15 min) Hops 8.3 IBU
1.00 oz Fuggles [4.80 %] (15 min) Hops 4.4 IBU
2.00 tsp Brewer's Yeast (yeast hulls) (Boil 5.0 min) Misc
2.00 tsp Irish Moss (Boil 10.0 min) Misc
2.00 Servomyces Capsules (Boil 10.0 min) Misc
2 Pkgs Irish Ale (White Labs #WLP004) [Starter 4000 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.055
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.77 % Actual Alcohol by Vol: 4.56 %
Bitterness: 39.5 IBU Calories: 250 cal/pint
Est Color: 45.8 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 18.13 lb
Sparge Water: 10.01 gal
Sparge Temperature: 168.0 F
Single Infusion, Medium Body, Batch Sparge
Add 22.50 qt of water at 172.0 F
Step Time 60 min
Step Temp 155.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Notes:
1st runnings/3.5 gallons - 1.092 @ 79° = 1.094
2nd runnings/5.0 gallons - 1.039 @ 74.5° = 1.041
3rd runnings/5.0 gallons - 1.014 @ 71.5 = 1.015
Preboil volume = 13.5
94(3.5)+41(5)+15(5) = 329+205+75 = 609 total gravity points
609/13 = 1.047 preboil SG
609/11 = 1.055 OG
I forgot to actually take an OG before I sealed up my fermenters, but I did take my 1st, 2nd and 3rd run-off gravities which I used to estimate my gravity.
These have been in primary for almost 2 weeks (this Sunday 2/28/10 will be exactly 2 weeks). I normally primary for 3 to 4 weeks, so I plan on leaving these in the primary for at least 1 more week. Fermentation seemed to stall due to low temps ~4 days after fermentation beagn. I raised temps to 68-70 swirled fermenters and fermenntation restarted.
Today 2/26/10 (~ 2 weeks primary) I took an SG and it is 1.020 @ 70F= 1.021.
OG 1.055 to 1.021 is only 60.5% apparent attenuation, WLP004 has an attenuation range of 69-74%.
I did mash at 155F, so slightly higher, however, only 60.5% AT seems really low. It is almost 10% under attenuated.
Having said that the two extract versions I brewed had an AT of ~64%. The yeast I used had been in the fridge for almost 6 months, but I made a starter that assploded like a volcano:
This starter was made about 5 days before brewday. It was stepped up from 2 quarts to four, then chilled for 48 hours and decanted before pitching into the wort.
So I am having a hard time understanding why my fermentation/attenuation is suffering so badly.
Is it the age of the yeast?
Is it that the fermentation stalled?
Is it that WLP004 is a temperamental yeast (Again, I have only had as good as 64% AT with this yeast.)?
So, can anyone shed any light on my plight?
If the SG doesn't drop any further I'm going to bottle it next week, what do you think?