nolabrew85
Well-Known Member
Could a high FG of 1.017 be because of low diastatic power of Munich malt and a 154 mash temp? I expected FG to be 1.015 at the highest. Explanation of methods below, if needed. Thanks!
I made my first Munich Dunkel recently with basically 100% Munich Malt (10 lbs Munich 5 and 2 lbs Munich 20) and 6 oz of Carafa III - 5 gallon batch. I mashed at about 153-154 for 90 minutes (went long because I heard needed a longer mash with a malt with low diastatic power like Munich); the wort was sweet, so I am sure it converted. I made a nice 2.9 L starter with 1 pack of Wyeast Bavarian Lager and 1 pack of Wyeast Bohemian Lager (had to blend bc only had one of each at HBS). I crashed and decanted the starter before letting it raise back up to about 50 degrees. I pitched in 54 degree wort. I completely forgot to check the OG
, but generally I get 65% efficiency, so I expect it was somewhere in the 1.052-1.054 range. The beer fermented at about 52 degrees for 10 days, when it reached a gravity of 1.020, so I began diacetyl rest at 65 degrees for 5 days. After the 5 days, the gravity was still at 1.017, and all signs of fermentation had ceased. I did a forced diacetyl test where I heated a sample of beer to 150 degrees for 15 minutes and cooled it to room temp, and there was no diacetyl smell.
I made my first Munich Dunkel recently with basically 100% Munich Malt (10 lbs Munich 5 and 2 lbs Munich 20) and 6 oz of Carafa III - 5 gallon batch. I mashed at about 153-154 for 90 minutes (went long because I heard needed a longer mash with a malt with low diastatic power like Munich); the wort was sweet, so I am sure it converted. I made a nice 2.9 L starter with 1 pack of Wyeast Bavarian Lager and 1 pack of Wyeast Bohemian Lager (had to blend bc only had one of each at HBS). I crashed and decanted the starter before letting it raise back up to about 50 degrees. I pitched in 54 degree wort. I completely forgot to check the OG
, but generally I get 65% efficiency, so I expect it was somewhere in the 1.052-1.054 range. The beer fermented at about 52 degrees for 10 days, when it reached a gravity of 1.020, so I began diacetyl rest at 65 degrees for 5 days. After the 5 days, the gravity was still at 1.017, and all signs of fermentation had ceased. I did a forced diacetyl test where I heated a sample of beer to 150 degrees for 15 minutes and cooled it to room temp, and there was no diacetyl smell.
