zgreenside
Active Member
- Joined
- Jan 4, 2014
- Messages
- 42
- Reaction score
- 1
Brewday was 1/17.
Here's the recipe:
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 56.1 %
1 lbs Barley, Flaked (1.7 SRM) Grain 7.0 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.0 %
1 lbs Chocolate Malt (350.0 SRM) Grain 7.0 %
1 lbs Oats, Flaked (1.0 SRM) Grain 7.0 %
12.0 oz Munich Malt (9.0 SRM) Grain 5.3 %
12.0 oz Roasted Barley (300.0 SRM) Grain 5.3 %
0.45 oz Magnum [16.70 %] - Boil 60.0 min Hop 23.5 IBUs
0.75 oz Goldings, East Kent [5.60 %] - Boil 10.0 min Hop 4.8 IBUs
1 lb Milk Sugar (Lactose) [Boil for 10 min](0.0 SRM) Sugar 5.3 %
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast
Fermented in a temp chamber that I built that is set to 65F.
Created an oversized starter out a healthy and brand new pack of US-05 (approx. 1.5L), and took 600Ml out to a quart jar to save for the next batch, then used the nearly 1L that was left and pitched it to the wort. Aerated by shaking the bucket for a couple minutes.
I failed and forgot to take an OG...not sure what I was thinking. I did get some readings though:
First runnings 1.054 @ 144F = 12.5qt (3.125g) (Adjusted 1.070)
Second Runnings 1.020 @ 149F = 15qt (3.5g) (Adjusted 1.038)
I had a total of 6.625 Gallons pre boil, 5.5 Gallons post boil. The last batch I made of this beer was slightly different, but I also had .25lb less lactose last time as well.
Now to the meat. Last batch I had was 1.071 OG, 1.018 FG, now I can assume my FG will be a little higher due to the extra lactose, but two readings over a 3 day period had me at 1.030. I'm still hitting probably a 5-5.5%ABV, which is more in style that what it was calculated to be (7.2%), but it just seems off.
Flavor is good, it doesn't seem sweet or unfinished, the krausen fell like it should have, overall tastes great...am I just worrying too much? Should I raise the temp a couple degrees to see if I can kickstart fermentation again or get it to finish up a little?
Here's the recipe:
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 56.1 %
1 lbs Barley, Flaked (1.7 SRM) Grain 7.0 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.0 %
1 lbs Chocolate Malt (350.0 SRM) Grain 7.0 %
1 lbs Oats, Flaked (1.0 SRM) Grain 7.0 %
12.0 oz Munich Malt (9.0 SRM) Grain 5.3 %
12.0 oz Roasted Barley (300.0 SRM) Grain 5.3 %
0.45 oz Magnum [16.70 %] - Boil 60.0 min Hop 23.5 IBUs
0.75 oz Goldings, East Kent [5.60 %] - Boil 10.0 min Hop 4.8 IBUs
1 lb Milk Sugar (Lactose) [Boil for 10 min](0.0 SRM) Sugar 5.3 %
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast
Fermented in a temp chamber that I built that is set to 65F.
Created an oversized starter out a healthy and brand new pack of US-05 (approx. 1.5L), and took 600Ml out to a quart jar to save for the next batch, then used the nearly 1L that was left and pitched it to the wort. Aerated by shaking the bucket for a couple minutes.
I failed and forgot to take an OG...not sure what I was thinking. I did get some readings though:
First runnings 1.054 @ 144F = 12.5qt (3.125g) (Adjusted 1.070)
Second Runnings 1.020 @ 149F = 15qt (3.5g) (Adjusted 1.038)
I had a total of 6.625 Gallons pre boil, 5.5 Gallons post boil. The last batch I made of this beer was slightly different, but I also had .25lb less lactose last time as well.
Now to the meat. Last batch I had was 1.071 OG, 1.018 FG, now I can assume my FG will be a little higher due to the extra lactose, but two readings over a 3 day period had me at 1.030. I'm still hitting probably a 5-5.5%ABV, which is more in style that what it was calculated to be (7.2%), but it just seems off.
Flavor is good, it doesn't seem sweet or unfinished, the krausen fell like it should have, overall tastes great...am I just worrying too much? Should I raise the temp a couple degrees to see if I can kickstart fermentation again or get it to finish up a little?