flaminpi3
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- Joined
- Feb 27, 2009
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A couple of weeks ago I decided to brew an RIS with the following grain bill:
13# MO
1.25# Chocolate malt
1.25# Roasted Barley
1# Crystal 120L
1# Flaked Barley
I mashed at 153f (was shooting for 154) and was expecting an OG of 1.088. Well, it didn't go as expected and I ended up with a pathetic 50% eff and an OG of 1.060. The problem was a poor crush, as a large portion of the grain was not even cracked.
In anticipation of a higher gravity I built a 1 gallon starter of wyeast 1028. I went ahead and pitched the whole slurry expecting a quick and easy fermentation, but after six days it was only down to 1.022. After 8 days...1.022, so I stirred up the yeast and after 14 days...1.022.
I know I didn't underpitch, so what could be my problem? The only thing I can think of is that a lot of the grain was uncracked, so I had a much larger proportion of flaked barley being converted than intended. Would this contribute to a higher FG? Did I overpitch? I fermented at 65f.
13# MO
1.25# Chocolate malt
1.25# Roasted Barley
1# Crystal 120L
1# Flaked Barley
I mashed at 153f (was shooting for 154) and was expecting an OG of 1.088. Well, it didn't go as expected and I ended up with a pathetic 50% eff and an OG of 1.060. The problem was a poor crush, as a large portion of the grain was not even cracked.
In anticipation of a higher gravity I built a 1 gallon starter of wyeast 1028. I went ahead and pitched the whole slurry expecting a quick and easy fermentation, but after six days it was only down to 1.022. After 8 days...1.022, so I stirred up the yeast and after 14 days...1.022.
I know I didn't underpitch, so what could be my problem? The only thing I can think of is that a lot of the grain was uncracked, so I had a much larger proportion of flaked barley being converted than intended. Would this contribute to a higher FG? Did I overpitch? I fermented at 65f.