kanzimonson
Well-Known Member
In short, I got slightly less attenuation than expected on a barleywine. I'm not panicking or unhappy with the results, nor do I plan on doing anything to fix it, but I'm trying to understand why.
Jamil's American Barleywine recipe, with the only difference that I pitched with 1968 London ESB. But keep reading before you jump to conclusions.
-OG 1.104
-Mashed 90min. Started at 152* and continually fell. At the 60min mark I had full conversion and it was down to 149*. At the end it was 146*.
-I also don't mash out so I suppose I continued to have conversion through most of the (fly) sparge
-Pitched appropriate sized starter of 1968 (actually, probably 5-10% more than needed)
-Starter had lots of yeast nutrient and energizer in it
-oxygen from a red cylinder for 75 seconds
-fermentation began within 12-18 hours, can't really remember but it was as expected
-pitched at 62* and let rise to 68* over 4 days.
-when the gravity was about 1.050 I added enough granulated sugar to raise the theoretical OG to 1.115
-I also added a rehydrated pack of US-05
-I allowed to ferment for 1 day at 70-72*
-Removed from fridge and got a heating pad around it and held around 75-77 for 10 days.
-FG 1.034
So without the granulated sugar I'm looking at 67% attenuation. This might be expected with the 1968 strain alone but the US-05 should have helped bring that lower.
Again, I'm not depressed about the results - I feel it's going to taste pretty good. It's just that when I look at all the facts, it seems like I should have gotten to 1.030 at least.
Could it be alcohol tolerance? Standing just at 11% now...
Jamil's American Barleywine recipe, with the only difference that I pitched with 1968 London ESB. But keep reading before you jump to conclusions.
-OG 1.104
-Mashed 90min. Started at 152* and continually fell. At the 60min mark I had full conversion and it was down to 149*. At the end it was 146*.
-I also don't mash out so I suppose I continued to have conversion through most of the (fly) sparge
-Pitched appropriate sized starter of 1968 (actually, probably 5-10% more than needed)
-Starter had lots of yeast nutrient and energizer in it
-oxygen from a red cylinder for 75 seconds
-fermentation began within 12-18 hours, can't really remember but it was as expected
-pitched at 62* and let rise to 68* over 4 days.
-when the gravity was about 1.050 I added enough granulated sugar to raise the theoretical OG to 1.115
-I also added a rehydrated pack of US-05
-I allowed to ferment for 1 day at 70-72*
-Removed from fridge and got a heating pad around it and held around 75-77 for 10 days.
-FG 1.034
So without the granulated sugar I'm looking at 67% attenuation. This might be expected with the 1968 strain alone but the US-05 should have helped bring that lower.
Again, I'm not depressed about the results - I feel it's going to taste pretty good. It's just that when I look at all the facts, it seems like I should have gotten to 1.030 at least.
Could it be alcohol tolerance? Standing just at 11% now...