rifraf
Well-Known Member
Hello all. I recently got back into brewing and after a few batches went to make a milk porter based on a beer I had at a brewery in NC. They were willing to share the grain ingredients with rough notes but no exact amounts, so that part was up to me. Ingredients:
Here is the Beersmith info:
***
1 lbs 8.0 oz Chocolate Wheat Malt (400.0 SRM) Grain 1 13.3 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.8 %
5.0 oz Black (Patent) Malt (500.0 SRM) Grain 3 2.8 %
5.0 oz Oats, Flaked (1.0 SRM) Grain 4 2.8 %
3.0 oz Roasted Barley (300.0 SRM) Grain 5 1.7 %
7 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 6 61.9 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 7 8.8 %
1.00 oz Magnum [12.00 %] - Boil 60.0 min Hop 8 24.8 IBUs
0.50 oz Northern Brewer [8.50 %] - Boil 15.0 min Hop 9 4.3 IBUs
0.50 oz Northern Brewer [8.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 11 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.065 SG
Est Final Gravity: 1.020 SG
*******
Fermented at about 69* (fermenter temp) in my basement for 3 days before I moved it upstairs for another 5 days (73* fermenter temp).
My actual measured OG was 1.081. After 1 week of fermentation, I'm at 1.030. In the past, the bulk fermentation was always done by a week and FG didn't change much with S-05. This puts me at an apparent attenuation of 65% which seems low for S-05. Is the lactose throwing me off? Do I need to be more patient with the yeast? I was planning on giving it at least another 2 weeks anyway to clean up.
Thanks!
Here is the Beersmith info:
***
1 lbs 8.0 oz Chocolate Wheat Malt (400.0 SRM) Grain 1 13.3 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.8 %
5.0 oz Black (Patent) Malt (500.0 SRM) Grain 3 2.8 %
5.0 oz Oats, Flaked (1.0 SRM) Grain 4 2.8 %
3.0 oz Roasted Barley (300.0 SRM) Grain 5 1.7 %
7 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 6 61.9 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 7 8.8 %
1.00 oz Magnum [12.00 %] - Boil 60.0 min Hop 8 24.8 IBUs
0.50 oz Northern Brewer [8.50 %] - Boil 15.0 min Hop 9 4.3 IBUs
0.50 oz Northern Brewer [8.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 11 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.065 SG
Est Final Gravity: 1.020 SG
*******
Fermented at about 69* (fermenter temp) in my basement for 3 days before I moved it upstairs for another 5 days (73* fermenter temp).
My actual measured OG was 1.081. After 1 week of fermentation, I'm at 1.030. In the past, the bulk fermentation was always done by a week and FG didn't change much with S-05. This puts me at an apparent attenuation of 65% which seems low for S-05. Is the lactose throwing me off? Do I need to be more patient with the yeast? I was planning on giving it at least another 2 weeks anyway to clean up.
Thanks!