Help with Black Ale Recipe

[SkiNuke]

I have been designing my first black ale/lager and have a few questions. Here's the recipe:

5.5 Gallon Batch
OG: 1.061
FG: 1.019
IBU: 21
Color: 37
ABV: 5.6

7 lbs Munich (9L)
3 lbs Pilsener (2L)
1.5 lbs CaraPils (2L)
8 oz Carafa Special III (525L)
8 oz Chocolate Malt [Thomas Faucet] (508L)

1 oz Challenger (21 IBU)

California Lager Yeast (washed)

Thinking about mashing at 152F

1) I am worried about the California Lager yeast not getting to a decent FG. I'd like the FG to be around 1.015, which is what I would get if I used Bavarian Lager yeast (using hopville calc). I was thinking of mashing lowish to hit a lower FG, but I have been having trouble with thermometers, mash temps and over attenuation, so I have no idea what I should try (the steam beer I washed the yeast from started at 1.056 and finished at 1.010, and was mashed at 152 according to my thermometer, which I think was wrong). I want to use the California Lager yeast because I have that on hand and I want to try using washed yeast for the first time, plus I wanted to brew this at ale temps.

2) Also, should I bother with the CaraPils? What would I lose if I replaced the CaraPils with 8 oz CaraMunich and 1 lb Munich Malt and mashed at 154?

Thanks in advance.

 

[SkiNuke]

Bump. I want to brew this Friday.

 

[Mainer28]

Hey SkiNuke,

1) I think the yeast will get you to your goal of 1.015, mash at 150 - 152 and ferment on the warmer side, preferably starting at 60 and finishing at 65. That represents 75% attentuation.

2) I never use carapils anymore. Since it only offers unfermentable dextrins, it will only hinder your goals of hitting a <1.015 FG. Removing the carapils and replacing it with the malts you mentioned, is a great idea, you'll have a more malty beer. At least if that is what you are going for in flavor.

Let us know how it comes out.

 

[terrapinj]

mash low and you should get your FG lower than that

I brewed a blonde ale recently with OG around 1.052 that hit 1.008 with washed 2112 using a large starter (yeast was washed in Oct)

drop the carapils or reduce it down to 6-8oz if want to keep it in there but shouldn't be too necessary

IME washed yeast seem to get better attenuation than the 1st gen as well

 

[SkiNuke]

I guess what it comes down to is, I want a nice full mouthfeel, but I don't want it to be overly sweet. Maybe, instead of carapils, 1 lb of flaked barley, 4 oz of caramunich II, and mash at 152?

 

[SkiNuke]

I think I am going to go with the grain bill bellow. Also I was thinking of mashing at 154 for 60 minutes; will that be too high, or do I need to do anything special with the flaked barley?

10 lbs Munich (9L)
1 lb Flaked Barley
8 oz CaraMunich III
8 oz Carafa Special III
8 oz Chocolate Malt (500-600L)