So I Oopsed!.....

[Rentachik]

I decided to brew a Black IPA, or CDA if you will. I punched all the ingredients into Beertools.com.

Recipe Type All Grain
Batch Size 5 gal.
Volume Boiled 5 gal.
Mash Efficiency 70 %
Total Grain/Extract 16.00 lbs.
Total Hops 5.0 oz.


10 lbs. American 2-row info
2 lbs. Weyermann Carafa Special® TYPE III info
4 lbs. White Table Sugar (Sucrose) info
2 oz. Columbus (Pellets, 14.8 %AA) boiled 60 min. info
1 oz. Cluster (Pellets, 7.1 %AA) boiled 15 min. info
2 oz. Cluster (Pellets, 7.1 %AA) boiled 1 min. info
Yeast : WYeast 1272 American Ale II info

Original Gravity 1.092
Terminal Gravity 1.017
Color 38.04 °SRM
Bitterness 133.3 IBU
Alcohol (%volume) 10.0 %

I said that looks about right. Should be a pretty strong Black IPA. Sweet! Lets brew.

Since this is my second all grain brew I really didn't pay much attention to my brew house efficiency. After boiling and cooling I dropped my hydrometer in and it read 1.108 (After temp correction). little higher than 1.092 Beertools said i should have. Turns out my efficiency was right at about 81%, not the 70 or so I expected. I also ended up with 4.5 in the fermenter and did not make a starter. So the question....

Should I purchase another package of yeast and pitch it?

 

[DavidSteel]

Psh, you need to make a huge starter or rack onto a yeast cake with that OG.

 

[snazzy]

A big starter or 2 packs of dry yeast will do it.

On a slightly different subject let us know how that much cluster hops at the end turns out. Did you get this recipe from somewhere or just come up with it? I never used cluster for anything but bittering so am curious about the flavor.

 

[Rentachik]

I'm going to get another WYeast 1272 American Ale II smack pack and pitch that tomorrow. Two smack packs should do it..... I hope.

I got the recipe from a clone of Stone 11th anniversary. I didn't want the flavor of the crystal 60 so I just subsituted it with more Carafa III. I wanted it black so we'll see. This is the first time I'm us cluster hops. I'll keep ya'll posted on the results.

 

[beerthirty]

WOW, that is a lot of sugar for the weight of base grain. Next time you use that much sugar try feeding the primary at hi krausen. I have had much better luck adding the boiled sugar solution to the fermenter than dumping it all in at the beginning.

 

[Rentachik]

WOW, that is a lot of sugar for the weight of base grain. Next time you use that much sugar try feeding the primary at hi krausen. I have had much better luck adding the boiled sugar solution to the fermenter than dumping it all in at the beginning.

Hind sight being what it is, I should have done that..... Actually I would have not added that much sugar if I knew my efficeincy was going to be +80% Oh well live and learn.

 

[Rentachik]

I supose at this point, I just hope it ferments out all the way.....

 

[KayaBrew]

WOW, that is a lot of sugar for the weight of base grain. Next time you use that much sugar try feeding the primary at hi krausen. I have had much better luck adding the boiled sugar solution to the fermenter than dumping it all in at the beginning.

I just did that with a pound of clear Candi sugar in my Belgian Golden Strong.

11 pounds of base grain and a pound of Candi sugar in the boil...then I added the second pound (boiled in 3 cups of water) 5 days after I brewed it.

 

[Rentachik]

Ok... So... It is bubbling right now. Kind of slow at bubbling. The room it is in is cool. 64deg.

Do I:

1) Leave it alone and it should be fine.

2) Buy another smack pack and pitch that.

3) Buy another smack pack and make a starter over the next two days and then pitch that

4) Throw in a packet for US-05 that I have floating around the house.

5) Keg what ever come out of the fermenter and only serve it to friends.

 

[KayaBrew]

Ok... So... It is bubbling right now. Kind of slow at bubbling. The room it is in is cool. 64deg.

Do I:

1) Leave it alone and it should be fine.

2) Buy another smack pack and pitch that.

3) Buy another smack pack and make a starter over the next two days and then pitch that

4) Throw in a packet for US-05 that I have floating around the house.

5) Keg what ever come out of the fermenter and only serve it to friends.

LEAVE IT ALONE! Don't pitch any more yeast until you check the gravity in a FEW weeks. Even then, it might be fermented as much as it will...no matter how much more yeast you dump in there.

 

[lady_brewer]

I don't know anything (best to start with that)

But I would pay a lot of attention to my hydrometer )which I stopped using altogether for my kit beers)

What kind of %alcohol is that going to give you? Should you worry about your yeast being able to handle it?

My RDWHAHB thought would be... let it hang out longer than most, the yeast will figure it out, just don't plan on drinking it as soon as you were.

Also, I like in Canada, so I am bad at temp conversion, but that seems like a cool temp for fermenting at... I keep mine at 22C (or 66F) not a big difference, but just my first thought.

(Stepping back out of where I don't belong )

Hope it turns out awesome

 

[snazzy]

Hind sight being what it is, I should have done that..... Actually I would have not added that much sugar if I knew my efficeincy was going to be +80% Oh well live and learn.

I'm not trying to steal your thunder, but Promash says for a 5gal batch with those ingredients you actually got 66% eff. You might have calculated it with out the sugar.

With the yeast I would personally let it go now since it is probably catching up and should pick up steam pretty soon. Might be some slight off flavors due to the stress the yeast had trying to take off. No big deal if it don't turn out like you want it it is a reason to brew again

 

[beerthirty]

I would treat it like what it is, a high grav beer. Stir it every couple days(with a sanitized spoon) , you don't want any yeast floccing out. It needs to stay in suspension. Then on new years start raising the temp a couple degrees a day, until you get to 75-76*F. Leave it there and let it finish. leave it in the fermenter for 3-4 weeks before racking.