I just got done racking a stout based off of a Murphy's clone into secondary. My OG was 1.046 and my FG (at least going into secondary) is 1.016. This is only 65% attenuation. It seems a little low considering the Wyeast Lab's specs for their Irish Ale yeast is 71-75%.
Recipe as follows:
6 lbs Breiss gold LME
3.3 oz Muntons light DME
8 oz British Chocolate malt
7 oz Roasted barley
4 oz 50-60L Crystal malt
3 oz Coffee Malt
1 oz Target @ 60 min
1/4 oz Kent Goldings @ 15 min
Wyeast Irish Ale yeast #1084
Started with a 2L continuously stirred starter at high krausen
OG = 1.046
FG (@ 2ndary) = 1.016
Fermentation temp 70 deg F.
I did the whole shake the bucket deal after checking for completeness before all the krausen had fallen to resuspend the yeast. Is the residual sugar from all the unfermentables in the specialty grains?
I'm sure I have beer, and it tastes good flat. I'm just wondering if there is something more I should be doing? Or if this is expected with my grain bill?
Recipe as follows:
6 lbs Breiss gold LME
3.3 oz Muntons light DME
8 oz British Chocolate malt
7 oz Roasted barley
4 oz 50-60L Crystal malt
3 oz Coffee Malt
1 oz Target @ 60 min
1/4 oz Kent Goldings @ 15 min
Wyeast Irish Ale yeast #1084
Started with a 2L continuously stirred starter at high krausen
OG = 1.046
FG (@ 2ndary) = 1.016
Fermentation temp 70 deg F.
I did the whole shake the bucket deal after checking for completeness before all the krausen had fallen to resuspend the yeast. Is the residual sugar from all the unfermentables in the specialty grains?
I'm sure I have beer, and it tastes good flat. I'm just wondering if there is something more I should be doing? Or if this is expected with my grain bill?