claudiobr74
Member
Hello Friends Brewers, my name is Claudio and I live in Brazil. I´m doing my second all grain beer, a red ale, and I'm having a problem that I like to share with you. After the boil I had a OG 1.074 and was wainting a FG 1.020 at least. I used a 2 pkg of dry ferment (nothingan) and had a greate fermentation activite for 36 hours. The gravity after 4 days was 1.045 and after 3 weeks 1.036. I see no activity. The temperature is 68F. What was my mistake? Thank you everybody.
That was my recipe: it was 5 galons
5,00 kg Pilsner (2 Row) Bel (3,8 EBC) Grain 1 86,2 %
0,25 kg Caraaroma (103,0 EBC) Grain 2 4,3 %
0,10 kg Chocolate Malt (803,0 EBC) Grain 3 1,7 %
Mash Steps
Protein Rest Add 14,90 l of water at 54,0 C 50,0 C 30 min
Saccharification Heat to 68,9 C over 15 min 68,9 C 30 min
Mash Out Heat to 75,6 C over 10 min 75,6 C 10 min
Fly sparge with 17,20 l water at 75,6 C
Boil Ingredients
0,45 kg Candi Sugar, Amber (147,8 EBC) Sugar 4 7,8 %
30,00 g Willamette [4,40 %] - Boil 60,0 min Hop 5 13,0 IBUs
1,00 g Whirlfloc Tablet (Boil 15,0 mins) Fining 6 -
30,00 g Goldings, East Kent [4,30 %] - Boil 15,0 min Hop 7 6,3 IBUs
5,00 g Cinnamon Stick (Boil 5,0 mins) Spice 8 -
Post Boil Gravity: 1,074
2,0 pkg Nottingham Yeast (Lallemand #-)
That was my recipe: it was 5 galons
5,00 kg Pilsner (2 Row) Bel (3,8 EBC) Grain 1 86,2 %
0,25 kg Caraaroma (103,0 EBC) Grain 2 4,3 %
0,10 kg Chocolate Malt (803,0 EBC) Grain 3 1,7 %
Mash Steps
Protein Rest Add 14,90 l of water at 54,0 C 50,0 C 30 min
Saccharification Heat to 68,9 C over 15 min 68,9 C 30 min
Mash Out Heat to 75,6 C over 10 min 75,6 C 10 min
Fly sparge with 17,20 l water at 75,6 C
Boil Ingredients
0,45 kg Candi Sugar, Amber (147,8 EBC) Sugar 4 7,8 %
30,00 g Willamette [4,40 %] - Boil 60,0 min Hop 5 13,0 IBUs
1,00 g Whirlfloc Tablet (Boil 15,0 mins) Fining 6 -
30,00 g Goldings, East Kent [4,30 %] - Boil 15,0 min Hop 7 6,3 IBUs
5,00 g Cinnamon Stick (Boil 5,0 mins) Spice 8 -
Post Boil Gravity: 1,074
2,0 pkg Nottingham Yeast (Lallemand #-)