Thoughts on: WLP007 Dry English Ale Yeast

[Bsquared]

Sure - but someone up above had 88% attenuation, and I *did* do quite a bit (mashing low, adding simple sugar) to spur high attenuation. Guess I'm just wondering if anyone has had it chomp through a beer that thoroughly when the OG is above 1.100.

I guess thats if you are looking at apparent attenuation, if you look at real attenuation its a bit lower. Humanbrewing was making and English strong ale, and he hit 87% App. Attenuation and 71% real attenuation. I'd assume he did not have a lot of highly kilned malts as you RIS, but I have not seen his recipe.

To really get an idea I guess we need to know more of your recipe. This was a RIS, so you added how much flaked barley? and how much roasted barley? they should add a bit of unfermentable sugars, and keep your FG a bit higher.

 

[bjacokes]

Don't have the recipe in front of me, but it was fairly close to the grainbill from the "Gatos Locos" imperial stout:

60% Maris Otter
10% Munich
5% Carafa III or Roasted Barley
5% Crystal 60L
5% Crystal 120L or Special "B"
5% British Chocolate Malt
3% Flaked Oats
7% Turbinado Sugar (added to boil with 10 min left)

 

[Bsquared]

Don't have the recipe in front of me, but it was fairly close to the grainbill from the "Gatos Locos" imperial stout:

60% Maris Otter
10% Munich
5% Carafa III or Roasted Barley
5% Crystal 60L
5% Crystal 120L or Special "B"
5% British Chocolate Malt
3% Flaked Oats
7% Turbinado Sugar (added to boil with 10 min left)

It looks like you have about 25% of your grain bill composed of malts with 65-73% extractable fermentable sugars. just from my quick calculations I came up with that with this gain bill, your total fermentable sugars you should be getting between 75-80% of your total extraction. This should put your FG around 1.023-1.019 once all these are consumed with an attenuation of 77-80%, if you got 88% you will be at 1.012. To me with your recipe, I don't think you can get this low with saccharomyces. there just are not enough fermentable sugars.


I got this from the extraction % I have in my database, so other peoples and your numbers my be different. I can be wrong I often am.

 

[Jzak09]

Deleted post

 

[bjacokes]

As a follow-up to my previous posts, my WLP007 stout just spent 4 weeks in primary and is only down to 1.030, from an OG of 1.105. I'm a little disappointed, but I'll just chalk it up to the large amount of specialty malts and the fact that I aerate with (lots and lots of) carboy shaking instead of pure O2. Plus I guess a 149-150F mash temperature is still a tad high when you've got so much damn sugar.

Anyway, just another data point for anyone who is curious about this somewhere down the line. I'm not too bummed, now my stout will just be a little less kick-you-in-the-ass and a little more chocolate-milkshake.

[edit - plus, to be fair, 71.x% attenuation is still within the yeast specs, although it also claims to have 80% attenuation even for 10% ABV beers]