Another idea is amylase enzyme to cut the FG down
A question: did you take a FG measurement for the hoppy rye?The hoppy rye looks to have an OG of 1.060
at 30% efficiency - OG 60-ish | at 75% efficiency: OG 70-ish |
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I did take the FG but the pages are now glued together due to my coffee mishap. The OG I hit for the hoppy rye was 1.060 (I think. The page is pretty hard to read now). I brewed a decent amount (for a newbie) of all grain brews and have never tasted this. I have used windsor a fair amount and so I am also familiar with underattenuation, which I don't always mind. I can't figure out why the syrupy taste. On the assumption the FG wasn't as low as it should have been, I have overshot OG and had all grain beers land in and around 1.015-1.25 FG, once in the 1.030's when I didn't mean to, and none taste like the DME-based beers do in these recipes. Heck, my beers don't even taste like that before I add yeast or when I take my first gravity readings.A question: did you take a FG measurement for the hoppy rye?
From the recipe, the hoppy rye lists an OG of 56.
1.25 lbs of DME (OG 44) in 1 gal of water is OG 55.
The recipe includes a number malts that need to be mashed as well as a small amount of Black Patent malt. The instructions call for a 20 minute steep at 155F. That's in the "short and shoddy" range for mashing times. Efficiency may be as low as 30% or as high as 75%. Let's use the low/high extremes to create a range of OG values.
at 30% efficiency - OG 60-ish at 75% efficiency: OG 70-ish View attachment 816511 View attachment 816512
The recipe estimates 40 IBUs. The recipe provides timings, but no AA values for each of the hops. So we'll work with 40 IBUs.
At this point, we can calculate BU:GU ratios for OG 55, 60, 65, and/or 70, then compare the result to our individual tastes.
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Water and brand of DME (or LME) may be a consideration.I have had all grain beers land in and around 1.015-1.25 FG, once even in the 1.030's, and none taste like the DME-based beers do in these recipes.
I used my well water for these kits. I have recently started adding gypsum and CaCl to my tap water (which seems to have helped other issues) so I will try that when April's comes in. I want to say it is Briess' DME but can't honestly remember off the top of my headWater and brand of DME (or LME) may be a consideration.
Are you using distilled/RO water or tap water (if tap, do you know the key ion PPMs?).
Different brands of DME will have (slghtly?) different mineral content. If you are using Briess, can you try Muntons?
Thanks (and no worries on the brand of DME).I used my well water for these kits. I have recently started adding gypsum and CaCl to my tap water so I will try that when April's comes in. I want to say it is Briess' DME but can't honestly remember off the top of my head
Without knowing the mineral content (Ca, Mg, Na, Cl, S04) content of your well water, I'll suggest adding a small amount of either (but not both) of gypsum (hoppy styles) or CaCl (malty styles). For my tastes, distilled water, and traditional beer styles, it's in the 0.25 to 0.50 gram per gallon range.I have recently started adding gypsum and CaCl to my tap water so I will try that when April's comes in.
There are no yeast that will “eat” any sugars larger than the monosaccharides that are created during the mashing process at the correct temperature(s).
I have my Ward’s report on another thread. Someone recommended both. I’m happy to upload it again as I don’t remember the numbers off the top of my head. I’ll have to upload it later.Thanks (and no worries on the brand of DME).
Without knowing the mineral content (Ca, Mg, Na, Cl, S04) content of your well water, I'll suggest adding a small amount of either (but not both) of gypsum (hoppy styles) or CaCl (malty styles). For my tastes, distilled water, and traditional beer styles, it's in the 0.25 to 0.50 gram per gallon range.
Looks like it might be here: What is the best all-around salt additions for Distilled waterI have my Ward’s report on another thread.
Yup thats the one. I figured the dme would have just provided enough of the mineral content that that would have been an issue but I'll definitely try RO water next time.Looks like it might be here: What is the best all-around salt additions for Distilled water
Most of the key numbers are low.
For a next batch with a DME-based recipe, consider
- using distilled or reverse osmosis water (but not spring or store bought drinking water)
- replacing about 10% of the DME with sugar,
- steeping in a low SG wort (rather than just water) to help manage pH of the steep (/1/, /2/).
- An SG 10-ish wort is suggested in /1/.
- For an OG 55 wort (1.25 lb of DME) in 1 gal of water) SG 11 is 0.25 lb of DME
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- /1/ Methods of Modern Homebrewing, p 18.
- /2/ How to Brew, 4e, p 12
I was about to mention Belle Saison yeast. It's a diastaticus. The only diastaticus yeast that I've used is Jovaru, and I like it but sure hope it hasn't contaminated all my equipment.Someone correct me if this is wrong, but wouldn't a diastaticus yeast do the job for OP?
Well, not exactly but sort of.There are no yeast that will “eat” any sugars larger than the monosaccharides that are created during the mashing process at the correct temperature(s).
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