Rogue_Atom87
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- Sep 3, 2020
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Trying to understand how yeast works and modify recipes/yeast to get the FG I am looking for. For instance when I plug a recipe into Brewfather and the OG is high 1.06's and I select a 70% attenuation yeast as it is the preferred for recipe I may only get a final gravity of low 1.02's. What modifications do you need to do to get it down closer to 1.015 or a higher ABV. In Brewfather if I increase mash time or double amount of yeast there is no change in the predicted FG.
Also is a FG around 1.02 necessarily bad? What are the flavor differences between 1.02 and 1.015?
Is there a way to get a yeast to have better attenuation? Yeast starter, pitch more, etc..
Example - Just playing around with the below in Brewfather based on some research for an orange creamsicle recipe
1.5 gallon BIAB. 60 min at 152F. BH efficiency 63%
Grain Bill
2.5lb Pale ale 2-row
.4lb Flaked barley
.25lb Carapils
.25lb Lactose.
US-05 at 81%
OG - 1.053
FG - 1.015
The OG and ABV fall into the green on recipe but the FG shows 1.006-1.012. What do I need to do to raise the ABV to say 5.5% or 1.011?
Also is a FG around 1.02 necessarily bad? What are the flavor differences between 1.02 and 1.015?
Is there a way to get a yeast to have better attenuation? Yeast starter, pitch more, etc..
Example - Just playing around with the below in Brewfather based on some research for an orange creamsicle recipe
1.5 gallon BIAB. 60 min at 152F. BH efficiency 63%
Grain Bill
2.5lb Pale ale 2-row
.4lb Flaked barley
.25lb Carapils
.25lb Lactose.
US-05 at 81%
OG - 1.053
FG - 1.015
The OG and ABV fall into the green on recipe but the FG shows 1.006-1.012. What do I need to do to raise the ABV to say 5.5% or 1.011?