Hi all!
On the 22nd of April i brewed Brewdogs Vermont IPA from DIYDog which i tweaked a little with the help of BeerSmith.
Batch Size: 8L
OG: 1065
FG: 1012
Grain:
1500g Pale malt (65%)
500g Flaked oats (22%)
300g Torrified wheat (13%)
66C for 75min, 76C for 10min
60min boil
Hops:
12g Mosaic @ 0 min
15g Citra 15g Mosaic Dryhop day 1 (removed day 7)
20g Citra 20g Mosaic Dryhop day 7
Fermented at 18C with WLP090 San Diego Super Yeast.
It has now stalled at 1025 and has been there for the past couple of days. I'm wondering if it could be the oats that break down into complex sugars that the yeast can't consume properly. What are the "dangers" of having this high FG, apart from the obvious effect of less alchohol in the beer?
On the 22nd of April i brewed Brewdogs Vermont IPA from DIYDog which i tweaked a little with the help of BeerSmith.
Batch Size: 8L
OG: 1065
FG: 1012
Grain:
1500g Pale malt (65%)
500g Flaked oats (22%)
300g Torrified wheat (13%)
66C for 75min, 76C for 10min
60min boil
Hops:
12g Mosaic @ 0 min
15g Citra 15g Mosaic Dryhop day 1 (removed day 7)
20g Citra 20g Mosaic Dryhop day 7
Fermented at 18C with WLP090 San Diego Super Yeast.
It has now stalled at 1025 and has been there for the past couple of days. I'm wondering if it could be the oats that break down into complex sugars that the yeast can't consume properly. What are the "dangers" of having this high FG, apart from the obvious effect of less alchohol in the beer?
