Porter FG

[strider]

OK, I figured I may as well ask this question. My last batch to go into bottles was a modified goat scrotum porter. Recipie follows. My question is do u all think it may have gotten stuck. There was no target fg but considering all the crap that went into it I think it was right vut the 1.020 thread got me thinking. Its stable fg was 1.020.

Recipie:
5# dark DME
1# light DME
1# corn suger
1# crystal
.25# black malt
.25# roasted barley
10 oz toasted malt
1 c. blackstrap Molas.
1 c. dark brown suger
2.5" licorice
2 tsp gypsum
1.5 oz + sum (can't find my brew log... grrrr)
.25 finishing + sum (c above)

Yeast WL English ale yeast (w/ starter)
6 gallons water (appr)

OG Can't find brew log...grrr.. I think upper 1.06x though.

I'n sure it will be good from my tastes at bottling, but for future reference u all think that that fg was reasonable?
Danke
-John

 

[Having-A-Homebrew]

Seems high to me

 

[jyda]

Not sure if this helps but you can tell how effective your yeast was by calculating the apparent attenuation. Maybe someone more experienced than I can help clarify the whys and gotchas.

FG = OG X Expected Yeast Attenuation

For my stout was:
OG = 1.066

I was hoping for attenuation of: 75%
FG = OG * AA
FG = 66 *.25
FG = 16.5
FG = 1.0165

You can check how well your yeast did with this as well
Assuming OG = 1.066
Your FG was 1.020

20 = 66 * AA
20/66 = AA
.30 = AA

So your apparent attenuation would be 70%.


Please someone correct me if I'm wrong, I'm still learning myself.

 

[strider]

Thanks,
Ya, I wound up doing a calc on it. A bit low but the yeast strain is not a high att. Slighty to sweet but by no means bad. Next time brew it I'll go w/ a touch higher att. strain.
Danke