Beer gravity

[Kmcogar]

I'd my first all grain. My efficiency was only about 67%. The original gravity was 1.059 and according to my brew calculator it is supposed to get down to 1.013 making it a 6% abv.

It's been sitting for 2 weeks in my primary and is at 1.019. About 5.25% abv

I also have it in my basement which is a constant 63-64 degrees. I could move it upstairs which is 70 degrees but I would rather not move it.

Also I had a krausen blow off in the beginning, not really sure if that matters.

I used Nottingham yeast

Will it change it's FG? I would really like it to be at 6%abv.

Any suggestions? Move it upstairs? Move it to secondary? Leave it alone it will be fine?

I think that covers it.

 

[GinSlinger]

I think that covers it.

They'll want to know your mash procedure and temperatures, as well as those of the target recipe. If you mashed too high, you'll have more unfermentable sugars, for example.

 

[Yooper]

It sounds done. Nottingham really is a beast and will ferment fully, so I suspect you have a lot of nonfermentables in there. Maybe ingredients (like crystal malt) or maybe mash temperature (too high) caused that, but I suspect the beer is finished.

 

[Kmcogar]

This was my first AG do I must say I was a little unprepared and maybe even a little rushed.

I was trying to mash at 154. My home made mash tub held temp pretty well. When I checked it after 60 minutes the temp was 160 degrees.

Yeah, I used Nottingham just for those reason.

Ugh


Batch size 5 gallons
Boil size 6.1 gallons
Boil time 60 minutes
Grain weight 12 pounds
Efficiency 67%
Original gravity 1.059
Final gravity 1.013
Alcohol (by volume) 6.0%
Bitterness (IBU) 71
Color (SRM) 27.9°L
Yeast
11 dry grams
Dry
Danstar Nottingham Ale

Grains/Extracts/Sugars
12 pounds
Pale Ale
38ppg, 3°L 10 pounds
83.3%
Amber
32ppg, 35°L 1.5 pounds
12.5%
Carafa II
30ppg, 550°L 0.5 pounds
4.2%

Hops
5 ounces
Citra hops
10.9%, Pellet 1.6 ounces
Citra hops
11%, Pellet 1.4 ounces
Cascade hops
6%, Pellet 1 ounce
Goldings (Kent) hops
5%, Pellet 1 ounce

Mash
60 minutes, 8.2 gallons
Strike
Target 170°F 4.5 gallons
172°F
60 minutes (+0)
Sparge
Target 170°F 3.7 gallons
170°F

Boil
60 minutes, 6.1 gallons
Citra hops
10.9%, Pellet 1 ounce
60 minutes (+0)
Citra hops
10.9%, Pellet 0.2 ounces
50 minutes (+10)
Citra hops
10.9%, Pellet 0.2 ounces
40 minutes (+20)
Citra hops
10.9%, Pellet 0.2 ounces
30 minutes (+30)
Citra hops
11%, Pellet 0.2 ounces
20 minutes (+40)
Goldings (Kent) hops
5%, Pellet 1 ounce
15 minutes (+45)
Wort chiller 15 minutes (+45)
Citra hops
11%, Pellet 0.2 ounces
10 minutes (+50)
Cascade hops
6%, Pellet 1 ounce
5 minutes (+55)

Ferment
14 days @ 57-70°F
Citra hops
11%, Pellet 1 ounce
14 days (+0)

 

[Yooper]

Yes, if you mashed at 160, or even higher, you'll have a lot more unfermentables in the wort. I'd say you're lucky to even get down to 1.019! It's done.

 

[Kmcogar]

Ahhhh that sucks. Well. It still taste pretty good

 

[Dan]

Was ending temp of 160 a typo? What was your mash temp when you initially doughed in?

Edit: I just read your recipe and must be reading it wrong. 15 gallons of water for 12lbs of grain? Am I reading something wrong? I have to be. Your initial strike temp of 172 seems pretty hot. If the grain temp were near house temperature around 65F then the initial strike temp should have been nearer 164ish. What software are you using?

 

[Kmcogar]

Brew pal on my iPhone. I only used about 8 gallons of water. FYI .

 

[Dan]

Sounds like your mash temp was just to high. Trying for 154 and after an hour ending up with 160, not right. Others have already said this but a mash temp that high will produce less fermenatble wort. As Yooper said, it's probably done. You could let it sit another week and won't hurt anything, just clear up the beer a bit more. If in another week still 1.019 rack it and bottle it.

 

[Kmcogar]

Thanks guys. Much appreciated.

 

[Special Hops]

Ahhhh that sucks. Well. It still taste pretty good

Well if it tastes good who cares what the final ABV is.

But as others have said. You probably mashed a bit too high.

 

[Kmcogar]

I will definitely be more careful the next time around. I didn't know it would make that much of a difference. Now I do. Live and learn.

 

[Kmcogar]

FYI. I actually just put it on a table in my basement, the temp went from 64 on the floor to 68 on the table. I wish I would have had it there before. Also the airlock started bubbling again. Maybe the Fg wil get closer to what I wanted. I'll keep you posted.

 

[sdal]

I did an AG Stone Pale Ale Clone about 16 days ago. I hit the OG on the head at 1.057%, mashed at 156 for an hour, 90 minute boil, and pitched two packs of Wyeast 1968 London ESB.
Fermentation(air lock activity) started within 8 hours and was vigorous for about 3 days. Then air lock bubbled slowly for another week. Last few days no air lock activity.
Took a gravity reading on Thursday and it was only 1.020. It's supposed to be 1.014. Took another one 3 days later on day 15 and still 1.020.
I went ahead and bottled. I hope I don't have any bombs.

What causes this high gravity? Any help?

 

[hough77]

I did an AG Stone Pale Ale Clone about 16 days ago. I hit the OG on the head at 1.057%, mashed at 156 for an hour, 90 minute boil, and pitched two packs of Wyeast 1968 London ESB.
Fermentation(air lock activity) started within 8 hours and was vigorous for about 3 days. Then air lock bubbled slowly for another week. Last few days no air lock activity.
Took a gravity reading on Thursday and it was only 1.020. It's supposed to be 1.014. Took another one 3 days later on day 15 and still 1.020.
I went ahead and bottled. I hope I don't have any bombs.

What causes this high gravity? Any help?

Double check the thermometer you are using, and hydrometer. I have 2 hydrometers, one I have to add 2 points to it, and the other I have to subtract 2 points from it. I have a refractometer and only use it when I'm brewing for pre-boil gravity, and OG.
My first hydrometer read 1.000 in distillers water. Now it reads 9.998.