Too much oat high FG???

[dudybrew]

Hey guys I need your opinions.
I brewed 10 days ago a Dry Stout. OG 1053.
Turns out I decided to add extra oat to my recipe because I wanted extra dense foam on it, so I added 700 grams of flaked oat to my 20L batch. And the recipe I bought had already 140 grams, summing to 840 grams of oat which I did a protein rest at 60*C.
Two days after brewing and putting it to ferment the beer was 1034(8,5 brix), on the refratometer, I did the conversion and it´s like 1022.
Yesterday i measured on the densimeter and it shows 1020, and the same thing on the refratometer.
I tasted it and it´s very dry, doesnt feel sweet.
I am wondering if the extra oat made the FG get so high, but still converting a good deal of the sugar in it?
Then how could I calculate the ABV?
I dont know I am a bit confused, I am kinda newbie.
Thanks for the insights... ta...

 

[daksin]

I would say that after 10 days, your beer may not be finished fermenting (even if the airlock isn't bubbling and it's going down very slowly). I would let it go another week or two- your stout will taste better with age anyway, so just leave it on the yeast. To calculate your ABV, just use the formula (OG-FG)*0.129=ABV where OG and FG are in "points." That is, if your OG is 1.053 and your FG is 1.020 then your formula would look like (53-20)*0.129= ~4.3% ABV. You can also use an online calculator like http://www.rooftopbrew.net/abv.php.

To answer your other question, you did use a LOT of oats for a 5 gallon batch and that will probably have an effect on your FG. In the future, if a recipe calls for a certain amount of something but you want more, try adding 50% more, or even doubling it. There's no need to add 600% more of anything in a recipe.

 

[daksin]

Edit: double post

 

[dudybrew]

thanks very much daksin...
what would say about me transferring it to a secondary and aging it at 6*C for a week before bottling?

It didnt bubble at all during all the fermentation, but I understand that that isnt critical right? plus I've been reading it for the last 10 days and it is stuck at 8.5 brix the whole time, do you believe it might still attenuate a little more?
thanks again...

 

[step]

This is a topic that received some attention at NHC last weekend. The debate/research to look at high terminal density versus sweetness in a finished beer. Oats provide a lot dextrins which are non-fermentable, but also not sweet. The thought is that you can have a high terminal density and still perceive the beer as dry even though it has body. Hope that all made sense.

Long story short, 1.020 doesn't sound unreasonable for a terminal gravity given your grist. If you like the results... don't change it

 

[homebrewdad]

I would say that after 10 days, your beer may not be finished fermenting (even if the airlock isn't bubbling and it's going down very slowly). I would let it go another week or two- your stout will taste better with age anyway, so just leave it on the yeast. To calculate your ABV, just use the formula (OG-FG)*0.129=ABV where OG and FG are in "points." That is, if your OG is 1.053 and your FG is 1.020 then your formula would look like (53-20)*0.129= ~4.3% ABV. You can also use an online calculator like http://www.rooftopbrew.net/abv.php.

To answer your other question, you did use a LOT of oats for a 5 gallon batch and that will probably have an effect on your FG. In the future, if a recipe calls for a certain amount of something but you want more, try adding 50% more, or even doubling it. There's no need to add 600% more of anything in a recipe.

This is great advice.

 

[kwadric]

To chime in another possible issue, do you always use a refratometer with the a conversion equation to compensate for the alcohol in the beer to measure for FG? Some people take great measurements with that method but they still occasionally compare the results with a hydrometer to confirm the conversion. If the conversion equation is a little off your beer could be close to your target gravity.

Also, what was your recipe? Often flaked oats are used the in 5-8% range, but even at the 12% that I'm guessing would be ok.

Right now you are at 65% attenuation, what yeast did you use and what is its expected attenuation range?