nolimits67
Member
I went to make a suped up NB Snow Day clone a few weeks ago.
Steep at 155F
1 lbs 8.0 oz Caramel/Crystal Malt - 80L
1 lbs Midnight Wheat
Boil
9 lbs 2.4 oz Pale Malt, Maris Otter
0.80 oz Cascade [6.40 %]
0.80 oz Centennial [10.50 %]
0.50 oz Styrian Goldings [3.40 %]
0.50 oz Styrian Goldings [3.40 %]
0.50 oz Styrian Goldings [3.40 %]
0.20 oz Cascade [6.40 %]
0.20 oz Centennial [10.50 %]
1.0 pkg Safale American (DCL/Fermentis #US-05)
1.50 oz Styrian Goldings [3.40 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
0.50 oz Cascade [7.70 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
I didn't intend to use the full 9.1Lbs of Maris Otter, but I was making a late extract addition, and well, you know how that goes.
Anyway, OG was 1070. I fermented at 67 for 2 weeks before dry hopping. Gravity at that addition was 1019. After week 3 it was still at 1019. I'm assuming most of my residual gravity is due to the darker malts, but one thing I haven't been able to find answer to is this:
I understand the high gravity = long [natural] carbonation time, but when final gravity remains high like that, does that change this understanding? I primed with 3.4oz corn sugar and it's hardly carbed after a week. I'm just curious about the relationship between the statement that high gravity slows carbonation, and how this statement is true for a beer that starts high and finishes high.
Steep at 155F
1 lbs 8.0 oz Caramel/Crystal Malt - 80L
1 lbs Midnight Wheat
Boil
9 lbs 2.4 oz Pale Malt, Maris Otter
0.80 oz Cascade [6.40 %]
0.80 oz Centennial [10.50 %]
0.50 oz Styrian Goldings [3.40 %]
0.50 oz Styrian Goldings [3.40 %]
0.50 oz Styrian Goldings [3.40 %]
0.20 oz Cascade [6.40 %]
0.20 oz Centennial [10.50 %]
1.0 pkg Safale American (DCL/Fermentis #US-05)
1.50 oz Styrian Goldings [3.40 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
0.50 oz Cascade [7.70 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
I didn't intend to use the full 9.1Lbs of Maris Otter, but I was making a late extract addition, and well, you know how that goes.
Anyway, OG was 1070. I fermented at 67 for 2 weeks before dry hopping. Gravity at that addition was 1019. After week 3 it was still at 1019. I'm assuming most of my residual gravity is due to the darker malts, but one thing I haven't been able to find answer to is this:
I understand the high gravity = long [natural] carbonation time, but when final gravity remains high like that, does that change this understanding? I primed with 3.4oz corn sugar and it's hardly carbed after a week. I'm just curious about the relationship between the statement that high gravity slows carbonation, and how this statement is true for a beer that starts high and finishes high.