I've been trying to experiment on how to come up with a significantly lower FG and don't seem to have it figured out yet. I'd love to hear suggestions on what I may be doing wrong.
My goal is to be able to dial in whatever dryness I'd like, emulating some of the beers I've tried that are in the 1.005 range. I understand that not all beers need to be that attenuated, but again, this is as much an experiment as it is trying to brew a batch of beer.
My latest attempt:
12 lbs 2-row
8 oz Carapils
4 oz Crystal-40L
0.50 ozs Citra FWH
1 oz Citra 10 mins
1.5 oz Citra 5 mins
1 oz Citra whirlpool for 30 mins
2 oz Citra DH 6 days
For the mash, I ran the following profile (RIMS setup):
Mash-in at 130, rest for 10 minutes
Ramp to 145 over 20 minutes, rest for 30 minutes
Ramp to 150 over 10 minutes, rest for 10 minutes
Ramp to 156 over 12 minutes, rest for 10 minutes
Ramp to 168, rest there for 10, mash-out.
My target pre-boil gravity was 1.042 at 75% efficiency, but I hit 1.045, so I'm assuming around 80% efficiency. OG came in at 1.055 (vs. a 1.048 target).
I pitched two packets of US-05 into the fermenter with the wort at 65 degrees. I then cooled the fermentation chamber down to 62 for a week. Airlock activity started on the 2nd day and went very steadily for about 5 days, then tapered to nothing at day 7. I took a measurement and it was at 1.010. Hoping to restart the yeast, I aerated the fermentation vessel and have subsequently brought the chamber up to 72, but the yeast seem to be done and I've bottomed at 1.010. I'm now 10 days into fermentation and plan to start dry hopping this coming weekend.
At this point I'm assuming that I didn't fully convert all the sugars to fermentables. Any idea why that is (assuming that's correct) or what else I can try to get another 5 points lower on attenuation?
Bryan
My goal is to be able to dial in whatever dryness I'd like, emulating some of the beers I've tried that are in the 1.005 range. I understand that not all beers need to be that attenuated, but again, this is as much an experiment as it is trying to brew a batch of beer.
My latest attempt:
12 lbs 2-row
8 oz Carapils
4 oz Crystal-40L
0.50 ozs Citra FWH
1 oz Citra 10 mins
1.5 oz Citra 5 mins
1 oz Citra whirlpool for 30 mins
2 oz Citra DH 6 days
For the mash, I ran the following profile (RIMS setup):
Mash-in at 130, rest for 10 minutes
Ramp to 145 over 20 minutes, rest for 30 minutes
Ramp to 150 over 10 minutes, rest for 10 minutes
Ramp to 156 over 12 minutes, rest for 10 minutes
Ramp to 168, rest there for 10, mash-out.
My target pre-boil gravity was 1.042 at 75% efficiency, but I hit 1.045, so I'm assuming around 80% efficiency. OG came in at 1.055 (vs. a 1.048 target).
I pitched two packets of US-05 into the fermenter with the wort at 65 degrees. I then cooled the fermentation chamber down to 62 for a week. Airlock activity started on the 2nd day and went very steadily for about 5 days, then tapered to nothing at day 7. I took a measurement and it was at 1.010. Hoping to restart the yeast, I aerated the fermentation vessel and have subsequently brought the chamber up to 72, but the yeast seem to be done and I've bottomed at 1.010. I'm now 10 days into fermentation and plan to start dry hopping this coming weekend.
At this point I'm assuming that I didn't fully convert all the sugars to fermentables. Any idea why that is (assuming that's correct) or what else I can try to get another 5 points lower on attenuation?
Bryan