Propilotdave
Member
- Joined
- Nov 19, 2011
- Messages
- 12
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Hello fellow Brewers! Im taking a whack at a new brew/style and ran into this little ditty. Thought it would make for an interesting topic, perhaps.
Ive seen threads get sidetracked when style is mentioned and the thread goes to the recipe instead of the core issue so Ill keep that on the sidelines for now. The question is, considerign the controls/variables below how can I best align my yeast to hit my target attenuation?
Controls
1. Yeast attenuation 70-75% (Edinborough)
2. Extract 60% grist
3. 32% specialty malts (mostly Crystal)
4. 4% carapils/wheat
5. Here is the kicker - 5% molasses!
6. Pitching from 2nd gen slurry to a starter of undertimed size (under, on, over).
*Desired result - 70% attenuation*
The brew targets 8.5% ABV (fyi). No problemo.
Questions/Discussion Points
How would attempt to hit 70%?
Pitching rates, ferrmentation profile, process, etc all fair game.
Keep in mind, we have a high % of specialty malts which will reduce attenuation, but we have a simple sugar increasing it, no mash temp control to help our cause, and in the end I want the low end of the range...
OK fellow brewers, have at it!
PS. For fun, 5 Pliny Points, if you can guess the style (hint: infusion). I'll post the full recipe after the fact to allow for a proper internet-based roasting.
Ive seen threads get sidetracked when style is mentioned and the thread goes to the recipe instead of the core issue so Ill keep that on the sidelines for now. The question is, considerign the controls/variables below how can I best align my yeast to hit my target attenuation?
Controls
1. Yeast attenuation 70-75% (Edinborough)
2. Extract 60% grist
3. 32% specialty malts (mostly Crystal)
4. 4% carapils/wheat
5. Here is the kicker - 5% molasses!
6. Pitching from 2nd gen slurry to a starter of undertimed size (under, on, over).
*Desired result - 70% attenuation*
The brew targets 8.5% ABV (fyi). No problemo.
Questions/Discussion Points
How would attempt to hit 70%?
Pitching rates, ferrmentation profile, process, etc all fair game.
Keep in mind, we have a high % of specialty malts which will reduce attenuation, but we have a simple sugar increasing it, no mash temp control to help our cause, and in the end I want the low end of the range...
OK fellow brewers, have at it!
PS. For fun, 5 Pliny Points, if you can guess the style (hint: infusion). I'll post the full recipe after the fact to allow for a proper internet-based roasting.