ToilAndTrouble
Well-Known Member
Clear Candi Sugar - 4 lb
Belgian Pilsner - 8 lb
Briess Pilsner - 5 lb
Styrian Golding Pellets 1.4% AA - 2 oz
Saaz, Czech Pellets 3.83% AA - 6 oz
White Labs Belgian Golden - WLP570 - 1 vial
White Labs Belgian Strong Ale Yeast WLP545 - 1 vial
1 liter starter on a magnetic stirplate for 24 hours with DME at 1.040.
Wyeast Nutrient Blend - 1/2 tsp to starter
OG: 1.075
Current gravity is at 1.030 after 2 readings a week apart and 1 month in primary fermenting at 72F. Beer tastes very green with airlock activity every 5 minutes. Mashed at 160F for 60 minutes, used BIAB, sparging with 170F water, and boiled for 90 following hop schedule. Wort was aerated via wort sprayer and chilled in an ice bath in the primary fermenter. Yeast was pitched at 70F.
My primary question is this: is it too soon to call this stuck?
I think I mashed too high and probably denatured my amylase... or I didn't mash long enough. I probably should've gone for 75 minutes... I'm still newbish, so I'm not sure where my major mistake is/was.
Thoughts? Thanks in advance.
EDIT: An estute employee of my LHBS pointed out something, I measered two different temps, one outside the bag 160F, and another inside 152F. He said it's simply possible I was not stirring often enough. He also recommended a 90 minute mash. Live and learn.
Belgian Pilsner - 8 lb
Briess Pilsner - 5 lb
Styrian Golding Pellets 1.4% AA - 2 oz
Saaz, Czech Pellets 3.83% AA - 6 oz
White Labs Belgian Golden - WLP570 - 1 vial
White Labs Belgian Strong Ale Yeast WLP545 - 1 vial
1 liter starter on a magnetic stirplate for 24 hours with DME at 1.040.
Wyeast Nutrient Blend - 1/2 tsp to starter
OG: 1.075
Current gravity is at 1.030 after 2 readings a week apart and 1 month in primary fermenting at 72F. Beer tastes very green with airlock activity every 5 minutes. Mashed at 160F for 60 minutes, used BIAB, sparging with 170F water, and boiled for 90 following hop schedule. Wort was aerated via wort sprayer and chilled in an ice bath in the primary fermenter. Yeast was pitched at 70F.
My primary question is this: is it too soon to call this stuck?
I think I mashed too high and probably denatured my amylase... or I didn't mash long enough. I probably should've gone for 75 minutes... I'm still newbish, so I'm not sure where my major mistake is/was.
Thoughts? Thanks in advance.
EDIT: An estute employee of my LHBS pointed out something, I measered two different temps, one outside the bag 160F, and another inside 152F. He said it's simply possible I was not stirring often enough. He also recommended a 90 minute mash. Live and learn.