Critique my holiday ale

[HornedFrogBrewer]

Batch size 5.2 gallons
Boil size 6.5 gallons
Boil time 90 minutes
Grain weight 16 pounds
Efficiency 78%
Original gravity 1.087
Final gravity 1.023 (expected)
Alcohol (by volume) 8.3%
Bitterness (IBU) 26
Color (SRM) 29.3°L

Yeast
White Labs-WLP013 London Ale
Wyeast-1968 London ESB

Grains/Extracts/Sugars
16 pounds
Maris Otter
38ppg, 4°L 10 pounds
62.5%
Munich (Light)
34ppg, 10°L 5 pounds
31.2%
Crystal 120L
33ppg, 120°L 0.5 pounds
3.1%
Carafa II
30ppg, 500°L 0.5 pounds
3.1%

Hops
2 ounces
Goldings (Kent) hops
5%, Pellet 1 ounce
Brewer's Gold hops
8%, Pellet 1 ounce

Additions @ 5 min
Allspice
Flavor .16 ounces
Ginger
Flavor .16 ounces
Nutmeg
Flavor .16 ounces
Cinnamon
Flavor .16 ounces
Irish moss
Fining 0.16 ounces
Orange peel (Bitter)
Flavor 0.16 ounces

Mash
60 minutes, 9.1 gallons
Strike
Target 152°F 6 gallons
163°F
60 minutes (+0)
Sparge
Target 160°F 3.1 gallons
168°F

Boil
90 minutes, 6.5 gallons
Brewer's Gold hops
8%, Pellet 1 ounce
75 minutes (+15)
Goldings (Kent) hops
5%, Pellet 1 ounce
15 minutes (+75)
Wort chiller 15 minutes (+75)
Ferment
21 days @ 66-71°F

This is my holiday ale recipe that I am experimenting with mutiple yeast strains. As you can see I combined Wyeast 1968 (WLP002) London ESB with WLP013 (Wyeast 1028). Pretty much hit my numbers dead on with the mash and OG.

I actually brewed on Friday and can't tell what is going on with the fermentation. It looks as though there may have been a very thin krausen (3/8") and it still smells very sweet in the fermentor. The krausen (if it was one ) is now gone but it is a little foamy on the top which leads me to believe the builk of fermentation hasn't even started yet especially given the OG of 1.087. I plan to let is sit on the primary for 3 weeks then move to secondary for cold conditioning until the end of November, I will be adding a spiced tea at this point if the tasting warrants it. I fully expect to add some more cinnamon to the profile.

What do you guys think?

 

[Oldsock]

Depending on how much yeast you pitched the fermentation might be over. It is pretty rare to have one form, fall, and then form again (although I guess with two strains it is possible). 1968/002 is one of the more flocculant strains, it tends to ferment and then drop out within just a few days in my experience.

Looks like a solid recipe to me, hope it is worth the wait.

 

[HornedFrogBrewer]

I pitched one smack pack Wyeast 1968 and 1 vial of White Labs WLP013, probably a little underpitched for a 1.087 OG but I didn't have time for a starter. I was just curious because my searches have been inconsisitent regarding both of these strains. Some reviews say the fermentation was violent and fast and others have said long lag time so... I am a bit perpelexed how there are mutiple reviews of each type. I will wait it out another week and take a SG reading, if it needs a boost then I may pitch some S-04 to get a few extra points. Hopefully I don't dry it out too much. If its doen then I leave another week for diacetyl rest since that is pretty common with these yeasts.

 

[Oldsock]

Yeast behavior also depends on pitching rate, aeration, pitching/fermentation temp, nutrients, original gravity etc... It is certainly possible for the same strain to act differently depending on what the situation is.

Another option is to rouse the yeast back into suspension if you are having diacetyl or attenuation issues. Good luck.

 

[HornedFrogBrewer]

Well, I couldn't wait to check the SG so I sanitized the spoon and grabbed a sample as soon as I got home. 72 hours in and the Wyeast 1968/WLP013 combo took me from 1.087 to 1.026. I have .003 points to go but I would consider it done. No hints of diacetyl which is surprising given a 3 day fermentation on 2 yeast strains known for producing diacetyl. I'm going to give it another week or so in the primary to clean up and ensure nothing "off" pops up later.

The yeast combo yielded an apparent attenuation of 69.1%. Wyeast 1968 has an AA range of 67-71% while WLP013 has a range of 67-75% so I ended up right in the middle. Spice flavor and aroma were great. No fusels was also a plus since the temps here in TX right now are 100+ and I have been struggling to keep the temps under control. Keezer is full of 3 kegs and 2 carboys of munich dunkel and oktoberfest lagering.

Lacks some maltiness I was expecting especially given this grain bill. Overall, pretty happy and surprised it turned out as well as it did.