I just brewed a really big Russian Imperial Stout and I'm starting to have some concerns about my fermentation.
These are the recipe specifics:
14 lb. Golden Promise
3.0 lb. brown malt
2.0 lb. amber malt
2.0 lb. Piloncillo sugar
0.75 lb. black malt
4 oz. Challenger hops (120 mins)
4 oz. East Kent Goldings hops (30 mins)
WLP 0013 (London Ale) yeast
Step by Step
Mash at 158 °F (70 °C) for 120 minutes at 1.32 qt./lb. Boil for 120 minutes. Half of black malt is added to the boil (in a hop bag). Ferment at 65 °F (18 °C).
I made a 3L starter of the London ale yeast using a stir plate and shook the hell out of the carboy when I pitched (no O2 system for me).
My OG was 1.116 The recipe says the FG should be 1.019, but I can't believe this will get that low given the high mash temp and large amount of dark grain. All of my recipe calculators say this should finish out at around 1.030-1.033 which seems more reasonable.
Given the mash temps, boil times and yeast selection, what sounds like a reasonable final gravity to expect?
After 3 days, the beer is down to 1.051, but seems to be slowing down considerably. Time to go into yeast babysitting mode, I guess.
These are the recipe specifics:
14 lb. Golden Promise
3.0 lb. brown malt
2.0 lb. amber malt
2.0 lb. Piloncillo sugar
0.75 lb. black malt
4 oz. Challenger hops (120 mins)
4 oz. East Kent Goldings hops (30 mins)
WLP 0013 (London Ale) yeast
Step by Step
Mash at 158 °F (70 °C) for 120 minutes at 1.32 qt./lb. Boil for 120 minutes. Half of black malt is added to the boil (in a hop bag). Ferment at 65 °F (18 °C).
I made a 3L starter of the London ale yeast using a stir plate and shook the hell out of the carboy when I pitched (no O2 system for me).
My OG was 1.116 The recipe says the FG should be 1.019, but I can't believe this will get that low given the high mash temp and large amount of dark grain. All of my recipe calculators say this should finish out at around 1.030-1.033 which seems more reasonable.
Given the mash temps, boil times and yeast selection, what sounds like a reasonable final gravity to expect?
After 3 days, the beer is down to 1.051, but seems to be slowing down considerably. Time to go into yeast babysitting mode, I guess.