sflabrew
Member
I have a question for everyone that is as old as time but I'm hoping that if I give details someone can point out what I've done wrong...
I've been brewing extract with specialty grain for just under a year. In the beginning I had issues getting the FG I wanted but found my problem was in cooling the wort (I hadn't been getting it down below 80, 90 was good enough for me at the time... stupid.) I finally got the fermentations I wanted with an IPA and a blonde and was all excited...
But a couple weeks back I decided to make an oatmeal stout for this winter. I did my research and found that this was the time to start partial mashing. I followed the partial mashing directions in "Brewing Classic Styles" by Zainasheff and Palmer. The only thing I did differently was that I left my grain bag in the second pot for 20 minutes instead of 10 (I read, probably on here, that I would get greater efficiency if I did this.
THE PROBLEM: After 2 weeks in the fermenters I had a FG of 1.038.
Here is my recipe...
Extracts:
8 lbs Pale Malt Extract
Grains:
3 lb Flaked Oats
2 lbs American 2 Row
1 lb Chocolate Malt
1 lb Victory Malt
½ lb Crystal 80L
½ lb Roasted Barley
Grain Notes: Request the oats to be in a separate bag so that you can toast them before adding them to the rest of the grains for mash.
Hops:
1 oz Williamette 60 minutes
1 oz Williamette 15 minutes
Special:
1 teaspoons ground cinnamon 15 minutes
1 ½ teaspoon ground cinnamon 5 minutes
Mashing: This is going to be a Partial Mash brew.
Yeast:
White Labs Irish Ale Yeast WLP004
Extra Flavoring:
1. Toast oats in the oven at 300F until they begin to slightly color and give off a nutty cookie aroma.
OG 1.075
FG 1.038
The temp in my fermenting closet was probably right at 68 but here in socal the temp does go up and down quite a bit. I do my best to maintain a steady temp.
Did I use too much oat and not enough 2row? Too much oat in general? Was it that I decided to try the wlp004? Do I need to maybe aerate my wort more? The wort temp was definitely 80 or just below before I put it into the fermenter.
Your opinions would be greatly appreciated. There is nothing more annoying than getting that FG. Thanks for reading all of that.
-sflabrew
I've been brewing extract with specialty grain for just under a year. In the beginning I had issues getting the FG I wanted but found my problem was in cooling the wort (I hadn't been getting it down below 80, 90 was good enough for me at the time... stupid.) I finally got the fermentations I wanted with an IPA and a blonde and was all excited...
But a couple weeks back I decided to make an oatmeal stout for this winter. I did my research and found that this was the time to start partial mashing. I followed the partial mashing directions in "Brewing Classic Styles" by Zainasheff and Palmer. The only thing I did differently was that I left my grain bag in the second pot for 20 minutes instead of 10 (I read, probably on here, that I would get greater efficiency if I did this.
THE PROBLEM: After 2 weeks in the fermenters I had a FG of 1.038.
Here is my recipe...
Extracts:
8 lbs Pale Malt Extract
Grains:
3 lb Flaked Oats
2 lbs American 2 Row
1 lb Chocolate Malt
1 lb Victory Malt
½ lb Crystal 80L
½ lb Roasted Barley
Grain Notes: Request the oats to be in a separate bag so that you can toast them before adding them to the rest of the grains for mash.
Hops:
1 oz Williamette 60 minutes
1 oz Williamette 15 minutes
Special:
1 teaspoons ground cinnamon 15 minutes
1 ½ teaspoon ground cinnamon 5 minutes
Mashing: This is going to be a Partial Mash brew.
Yeast:
White Labs Irish Ale Yeast WLP004
Extra Flavoring:
1. Toast oats in the oven at 300F until they begin to slightly color and give off a nutty cookie aroma.
OG 1.075
FG 1.038
The temp in my fermenting closet was probably right at 68 but here in socal the temp does go up and down quite a bit. I do my best to maintain a steady temp.
Did I use too much oat and not enough 2row? Too much oat in general? Was it that I decided to try the wlp004? Do I need to maybe aerate my wort more? The wort temp was definitely 80 or just below before I put it into the fermenter.
Your opinions would be greatly appreciated. There is nothing more annoying than getting that FG. Thanks for reading all of that.
-sflabrew