Long story short: I mixed up my starters and I pitched it in my milk stout, OG 1.073. I am not too concerned since I have had great experiences with this yeast but I am just a little worried that it will over attenuate and leave this beer at something like 1.015 instead of the desired 1.023. Am I worrying about nothing or have I made a fateful mistake?
The grain bill definitely lends itself to a full body:
7.9 lbs. (3.6 kg) 2-row pale malt
1.1 lbs. (0.5 kg) wheat malt
1.5 lbs. (0.91 kg) crystal malt (90 ° L)
1.0 lbs. (0.45 kg) Carapils malt
5 oz. (0.14 kg) black patent malt
0.75 lbs. (0.34 kg) roasted barley
1.0 lbs. (0.45 kg) flaked oats
0.5 lb. (0.22 kg) flaked rye
1 lbs. (0.45 kg) lactose (30 min.)
thanks lads
The grain bill definitely lends itself to a full body:
7.9 lbs. (3.6 kg) 2-row pale malt
1.1 lbs. (0.5 kg) wheat malt
1.5 lbs. (0.91 kg) crystal malt (90 ° L)
1.0 lbs. (0.45 kg) Carapils malt
5 oz. (0.14 kg) black patent malt
0.75 lbs. (0.34 kg) roasted barley
1.0 lbs. (0.45 kg) flaked oats
0.5 lb. (0.22 kg) flaked rye
1 lbs. (0.45 kg) lactose (30 min.)
thanks lads
I would be surprised if it finished that low. Assuming a 19-20L batch the lactose itself will add 7 pts to the FG, and about 17% of the rest of the grainbill is dark crystal or roasted malt which will add unfermentables.
