Tinkerer
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- Jan 8, 2018
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Hi Gluten Free crew - first post but been watching for a bit.
My first shot at a gluten free beer: hazy IPA.
Problem: stuck fermentation! I'm about half way to my expected finish gravity.
Is the source my fermentation, or was it my mash?
2.5 gal target fermentation volume
Fermentables:
Pale Millet Malt (Grouse) 7.4 lbs
Pale Buckwheat Malt (Grouse) 0.7 lbs
Organic Flaked Oats 1.34 lbs
Milled to a coarse flour
Strike water at 160 deg F
Held mash at 158 deg F for 20 minutes
Raised to boiling (took almost 30 minutes) (boil at 204 deg F where I live in Colorado)
Transferred to my BIAB setup in a cooler, added cool water to drop the temp to 158 deg F
added 1/4 tsp of LD Carlson Amylase Enzyme
Held at 155 deg F for 40 minutes
Drained first runnings into kettle
Batch sparged with 168 deg F water, stand for about 5 minutes.
22.6 PPG for 3.2 gal and
preboil gravity = 1.067
60 minute boil with Mosaic Citra and Motueka added at flameout with a 45 minute hop stand.
post boil gravity = 1.090
one packet of Safale US05 yeast, rehydrated and pitched in the fermenter
Since I didn't want a 10% ABV, I added boiled & cooled water to bring the gravity to 1.064 around 2-3 hours after pitching yeast.
OG = 1.064
Ambient temp for fermentation:
Day 1: 68 deg F
Day 3: 65 deg F
Day 8 gravity = 1.034
Day 12 gravity = 1.032
At this point I was concerned about the stuck fermentation. I swirled my fermenter to rouse the yeast, and moved the fermenter to 70 deg F ambient.
Day 17 gravity = 1.032
So, what gives?
A yeast health problem? I've been an all-grain barley brewer for almost three years and used US05 yeast extensively. My prior beers usually finish around 1.009. That's with a single pack for 5gal batch. This was a 2.5 gal batch.
A mash problem?
If a mash problem ... I'll fix it next time
Any tips to resuscitate this beer? I'd like it to finish down at 15 points if possible. Pitch more yeast?
Thanks!
My first shot at a gluten free beer: hazy IPA.
Problem: stuck fermentation! I'm about half way to my expected finish gravity.
Is the source my fermentation, or was it my mash?
2.5 gal target fermentation volume
Fermentables:
Pale Millet Malt (Grouse) 7.4 lbs
Pale Buckwheat Malt (Grouse) 0.7 lbs
Organic Flaked Oats 1.34 lbs
Milled to a coarse flour
Strike water at 160 deg F
Held mash at 158 deg F for 20 minutes
Raised to boiling (took almost 30 minutes) (boil at 204 deg F where I live in Colorado)
Transferred to my BIAB setup in a cooler, added cool water to drop the temp to 158 deg F
added 1/4 tsp of LD Carlson Amylase Enzyme
Held at 155 deg F for 40 minutes
Drained first runnings into kettle
Batch sparged with 168 deg F water, stand for about 5 minutes.
22.6 PPG for 3.2 gal and
preboil gravity = 1.067
60 minute boil with Mosaic Citra and Motueka added at flameout with a 45 minute hop stand.
post boil gravity = 1.090
one packet of Safale US05 yeast, rehydrated and pitched in the fermenter
Since I didn't want a 10% ABV, I added boiled & cooled water to bring the gravity to 1.064 around 2-3 hours after pitching yeast.
OG = 1.064
Ambient temp for fermentation:
Day 1: 68 deg F
Day 3: 65 deg F
Day 8 gravity = 1.034
Day 12 gravity = 1.032
At this point I was concerned about the stuck fermentation. I swirled my fermenter to rouse the yeast, and moved the fermenter to 70 deg F ambient.
Day 17 gravity = 1.032
So, what gives?
A yeast health problem? I've been an all-grain barley brewer for almost three years and used US05 yeast extensively. My prior beers usually finish around 1.009. That's with a single pack for 5gal batch. This was a 2.5 gal batch.
A mash problem?
If a mash problem ... I'll fix it next time
Any tips to resuscitate this beer? I'd like it to finish down at 15 points if possible. Pitch more yeast?
Thanks!