My last few 5 gallon batches have been finishing with a high FG. The oatmeal stout and deception stout I understood because of the use of lactose, however the IPA listed below had a SG of 1.070 (which was higher than expected- per Brewers friend)
FG of 1.030 (higher than expected- per Brewers friend)
5 gallon batch
IBUs: 78 (per Brewers friend)
ABV: 7.5 (per Brewers friend)
MALT
6.6 lb Pale liquid malt extract
2 lb pale DME
.05 lb Crystal 20malt
0.5 lb Munich malt
.05 lb carapils
HOPS
1 oz (28 g) warrior at 60 minutes
1 oz (28 g) Citra at 15 minutes
1 oz (28 g) Citra at 10minutes
1 oz (28 g) Citra at 0 minutes
2 oz (57 g) Citra at dry hop
YEAST
1 packet Safale S-05
I mashed the grains for 30 min @ 155F
I boiled 6 gallons wort for 60 min.
I took the SG @ 75-80F
Pitched yeast at same temp
1 week @68F
1 week @60F
Took FG @ 60F
My hydrometer is calibrated to 60F
Do my fermentation stop?
Or do I just have a bunch of Unfermentable sugars?
Would the grains add that much in-fermentable sugars?
I was aiming for 7.5 % and got 5.25%
Any thoughts?
Advice?
Leave it be?
FG of 1.030 (higher than expected- per Brewers friend)
5 gallon batch
IBUs: 78 (per Brewers friend)
ABV: 7.5 (per Brewers friend)
MALT
6.6 lb Pale liquid malt extract
2 lb pale DME
.05 lb Crystal 20malt
0.5 lb Munich malt
.05 lb carapils
HOPS
1 oz (28 g) warrior at 60 minutes
1 oz (28 g) Citra at 15 minutes
1 oz (28 g) Citra at 10minutes
1 oz (28 g) Citra at 0 minutes
2 oz (57 g) Citra at dry hop
YEAST
1 packet Safale S-05
I mashed the grains for 30 min @ 155F
I boiled 6 gallons wort for 60 min.
I took the SG @ 75-80F
Pitched yeast at same temp
1 week @68F
1 week @60F
Took FG @ 60F
My hydrometer is calibrated to 60F
Do my fermentation stop?
Or do I just have a bunch of Unfermentable sugars?
Would the grains add that much in-fermentable sugars?
I was aiming for 7.5 % and got 5.25%
Any thoughts?
Advice?
Leave it be?