Chemkreation
Member
Hello everyone. I am fairly new to home brewing (6 months) and I decided to make my first stout.
The recipe I used is a clone of the Southern Tier Creme Brulee. My OG was 1.096 - pitched at 72 degrees. After 8 days all signs of fermentation have stopped. Its gravity at this point is only 1.066 (68 degrees). Should I let it sit longer or is this as good as it will get?
Recipe Used: Ingredients for Southern Tier Creme Brulee
OG=1.106
FG=1.033
IBU=65
SRM=55
ABV=9.6%
Malt Bill
9.9 lbs (4.5kg) Briess light, unhopped, liquid malt extract
0.5 lbs (0.23kg) Dried malt extract
1.5 lbs (0.68kg) 2-Rom pale malt
1.5 lbs (0.68kg) flaked barley
1.5 lbs (0.68kg) Belgian black malt (600degrees L)
10 oz. (0.28kg) lactose (milk sugar)
*** 12 oz. (0.34kg) caramelized white cane sugar (last 2 min.)
Hops
1 oz. Columbus 14.5 AAU (0 min into boil) - Bittering
0.75 oz. Chinook 9.2 AAU (30 min into boil) - Mid
Special
3 Vanilla Beans (Split and deseeded)
1 tsp. Ground Cardamom Powder
1/2 tsp. yeast nutrient
1/2 tsp Irish Moss
Yeast
1 vial White Labs WLP007 (Dry English Ale)
Thank you for your time.
The recipe I used is a clone of the Southern Tier Creme Brulee. My OG was 1.096 - pitched at 72 degrees. After 8 days all signs of fermentation have stopped. Its gravity at this point is only 1.066 (68 degrees). Should I let it sit longer or is this as good as it will get?
Recipe Used: Ingredients for Southern Tier Creme Brulee
OG=1.106
FG=1.033
IBU=65
SRM=55
ABV=9.6%
Malt Bill
9.9 lbs (4.5kg) Briess light, unhopped, liquid malt extract
0.5 lbs (0.23kg) Dried malt extract
1.5 lbs (0.68kg) 2-Rom pale malt
1.5 lbs (0.68kg) flaked barley
1.5 lbs (0.68kg) Belgian black malt (600degrees L)
10 oz. (0.28kg) lactose (milk sugar)
*** 12 oz. (0.34kg) caramelized white cane sugar (last 2 min.)
Hops
1 oz. Columbus 14.5 AAU (0 min into boil) - Bittering
0.75 oz. Chinook 9.2 AAU (30 min into boil) - Mid
Special
3 Vanilla Beans (Split and deseeded)
1 tsp. Ground Cardamom Powder
1/2 tsp. yeast nutrient
1/2 tsp Irish Moss
Yeast
1 vial White Labs WLP007 (Dry English Ale)
Thank you for your time.