Blonde Ale Miller Lite (Really Triple Hopped)

[Broothru]

Temperature during fermentation? FG 1.002 seems a bit low, so maybe infection or wild yeast causing higher attenuation. Did you apply temperature adjustments to sample gravity measurements to correct for delta T?

A few possibilities, but if it tastes good and nobody gets sick, then all’s good. RDWHAHB.

 

[mkopec1]

Temperature during fermentation? FG 1.002 seems a bit low, so maybe infection or wild yeast causing higher attenuation. Did you apply temperature adjustments to sample gravity measurements to correct for delta T?

A few possibilities, but if it tastes good and nobody gets sick, then all’s good. RDWHAHB.

NAhh no infections. Ive been doing this a long time and I know what that tastes like. Both FG were taken at roughly 66F so no correction needed. What do you mean by too low? I thought the whole purpose of this amylase addition to the ferment WAS to get it that low?

 

[Broothru]

NAhh no infections. Ive been doing this a long time and I know what that tastes like. Both FG were taken at roughly 66F so no correction needed. What do you mean by too low? I thought the whole purpose of this amylase addition to the ferment WAS to get it that low?

Depending on your mash temperature, if it's on the higher end of the Brewer's Window where Alpha enzyme is more active, and if your yeast is capable of fermenting certain sugars like maltriose, you can achieve lower gravities for sure, though more commonly you'd want a lower temperature in the Window where Beta amylase is more active in converting starches to simpler fermentable sugars. If you really want to go low on FG, you can add amyloglucosidase enzyme which cleaves some otherwise unconverted glycosidic bonds to produce a sub-1.000 FG. I've used it a few times and achieved FG as low as 0.996, but man was it dry.

 

[mkopec1]

Depending on your mash temperature, if it's on the higher end of the Brewer's Window where Alpha enzyme is more active, and if your yeast is capable of fermenting certain sugars like maltriose, you can achieve lower gravities for sure, though more commonly you'd want a lower temperature in the Window where Beta amylase is more active in converting starches to simpler fermentable sugars. If you really want to go low on FG, you can add amyloglucosidase enzyme which cleaves some otherwise unconverted glycosidic bonds to produce a sub-1.000 FG. I've used it a few times and achieved FG as low as 0.996, but man was it dry.

Yeah just ordered some for my next brew. My mash usually is 145F for 45min and then step up to 158F for another 45. And I typically use US-05 which has pretty good attenuation.

 

[Broothru]

Yeah just ordered some for my next brew. My mash usually is 145F for 45min and then step up to 158F for another 45. And I typically use US-05 which has pretty good attenuation.

That’s the same step mash profile I use also. Captures the best temps for Beta and Alpha. I mash in at 60C and mash out at 70C. Really efficient for most beers (I mostly brew lagers).

 

[JohnDBrewer]

Not sure what a mash-out decoction is process wise, but the decoction drove your better than expected efficiency, plus a little more grain. Also, I find some decocted beers don't seem to finish quite as low as the same beer not decocted.

 

[mkopec1]

Not sure what a mash-out decoction is process wise, but the decoction drove your better than expected efficiencyn plus la little more grain. Also, I find some decocted beers don't seem to finish quite as low as the same beer not decocted.

Took 1/3 mash and boiled it for 20 min while mash out temp was being achieved in the kettle. Added it back in while kettle was at 165F or so raising the mash to 170F or thereabouts. then I boiled. So all conversion was done before I took the 1/3 for the decoction. 145F for 45 and then 158F for another 45min.

 

[JohnDBrewer]

Decoction definitely drove your efficiency. Be interesting to see what the family thinks. Let us know.

 

[jdubdvdt]

Considering doing this one after 8 years of not making it. I would use lager yeast this time as I am currently on the lookout for a lager. W34/70 is what I am considering for a batch of this.

I would probably continue down my previous path of using Hallertau or maybe even Saaz.