Hi All,
Brewed up a winter-y ale about 3 weeks ago. OG ended up being 1.089 (supposed to be 1.094). I just pulled a sample last night, and it's only at 1.028, but is supposed to finish at 1.017.
I aerated for 30 seconds with pure oxygen, hydrated and pitched 2 packs of T-58, fermented in a temp controlled fridge at 64. It went nuts for the first few days, then calmed. After 2 weeks I brought it up to room temp (~68). It still seems to have a lot of CO2 and even has a bit of pressure on the airlock, but 11 points seems like a long way to go.
I gave it a swirl and plan on doing so again next week.
IF it doesn't drop, could I use champagne yeast to drop it a bit more? It actually tastes pretty good right now but fairly sweet.
I plan on adding some more spices at bottling, but I'd love to get a few more points to cut the sweetness if it's worth it and won't risk ruining or making it take longer to age out.
My plan is to move to secondary next week, then keg the first week of December. Recipe below.
Thanks!
Kosch
Recipe: Belgian Winter TYPE: All Grain
Style: Christmas/Winter Specialty Spice Beer
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 28.0 SRM SRM RANGE: 5.0-50.0 SRM
IBU: 45.9 IBUs Tinseth IBU RANGE: 0.0-70.0 IBUs
OG: 1.094 SG OG RANGE: 1.030-1.110 SG
FG: 1.017 SG FG RANGE: 1.005-1.025 SG
BU:GU: 0.490 Calories: 304.4 kcal/12oz Est ABV: 10.2 %
EE%: 67.00 % Batch: 5.50 gal Boil: 7.92 gal BT: 90 Mins
---WATER CHEMISTRY ADDITIONS----------------
Total Grain Weight: 20 lbs 0.8 oz Total Hops: 1.80 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
14 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 69.8 %
2 lbs Crystal 40, 2-Row, (Great Western) (40.0 Grain 2 10.0 %
8.4 oz Biscuit Malt (23.0 SRM) Grain 3 2.6 %
8.4 oz Oats, Flaked (1.0 SRM) Grain 4 2.6 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 5 2.5 %
8.0 oz Crystal 120, 2-Row, (Great Western) (120 Grain 6 2.5 %
6.0 oz Special B Malt (180.0 SRM) Grain 7 1.9 %
2.0 oz Chocolate Malt (350.0 SRM) Grain 8 0.6 %
Name Description Step Temperat Step Time
Mash In Add 27.37 qt of water at 162.2 F 152.0 F 90 min
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 65.0 F/163.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 2 steps (Drain mash tun, , 3.66gal) of 168.0 F water
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.060 SG Est OG: 1.094 SG
Amt Name Type # %/IBU
0.80 oz Magnum [14.00 %] - Boil 60.0 min Hop 9 34.1 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 10 -
0.50 oz Centennial [10.00 %] - Boil 15.0 min Hop 11 7.6 IBUs
0.50 tsp Ginger Root (Boil 5.0 mins) Herb 12 -
0.50 oz Magnum [14.00 %] - Boil 5.0 min Hop 13 4.2 IBUs
0.50 oz Seeds of Paradise (Boil 5.0 mins) Spice 14 -
0.40 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 15 -
0.40 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 16 -
0.30 oz Coriander Seed (Boil 5.0 mins) Spice 17 -
1.00 Items Cinnamon Stick (Boil 1.0 mins) Spice 18 -
0.50 tsp Allspice (Boil 1.0 mins) Spice 19 -
---FERM PROCESS-----------------------------
Primary Start: 10/16/2013 - 21.00 Days at 65.0 F
Secondary Start: 11/06/2013 - 35.00 Days at 68.0 F
Style Carb Range: 2.00-3.00 Vols
Bottling Date: 12/11/2013 with 2.6 Volumes CO2:
---NOTES------------------------------------
Brewed up a winter-y ale about 3 weeks ago. OG ended up being 1.089 (supposed to be 1.094). I just pulled a sample last night, and it's only at 1.028, but is supposed to finish at 1.017.
I aerated for 30 seconds with pure oxygen, hydrated and pitched 2 packs of T-58, fermented in a temp controlled fridge at 64. It went nuts for the first few days, then calmed. After 2 weeks I brought it up to room temp (~68). It still seems to have a lot of CO2 and even has a bit of pressure on the airlock, but 11 points seems like a long way to go.
I gave it a swirl and plan on doing so again next week.
IF it doesn't drop, could I use champagne yeast to drop it a bit more? It actually tastes pretty good right now but fairly sweet.
I plan on adding some more spices at bottling, but I'd love to get a few more points to cut the sweetness if it's worth it and won't risk ruining or making it take longer to age out.
My plan is to move to secondary next week, then keg the first week of December. Recipe below.
Thanks!
Kosch
Recipe: Belgian Winter TYPE: All Grain
Style: Christmas/Winter Specialty Spice Beer
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 28.0 SRM SRM RANGE: 5.0-50.0 SRM
IBU: 45.9 IBUs Tinseth IBU RANGE: 0.0-70.0 IBUs
OG: 1.094 SG OG RANGE: 1.030-1.110 SG
FG: 1.017 SG FG RANGE: 1.005-1.025 SG
BU:GU: 0.490 Calories: 304.4 kcal/12oz Est ABV: 10.2 %
EE%: 67.00 % Batch: 5.50 gal Boil: 7.92 gal BT: 90 Mins
---WATER CHEMISTRY ADDITIONS----------------
Total Grain Weight: 20 lbs 0.8 oz Total Hops: 1.80 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
14 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 69.8 %
2 lbs Crystal 40, 2-Row, (Great Western) (40.0 Grain 2 10.0 %
8.4 oz Biscuit Malt (23.0 SRM) Grain 3 2.6 %
8.4 oz Oats, Flaked (1.0 SRM) Grain 4 2.6 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 5 2.5 %
8.0 oz Crystal 120, 2-Row, (Great Western) (120 Grain 6 2.5 %
6.0 oz Special B Malt (180.0 SRM) Grain 7 1.9 %
2.0 oz Chocolate Malt (350.0 SRM) Grain 8 0.6 %
Name Description Step Temperat Step Time
Mash In Add 27.37 qt of water at 162.2 F 152.0 F 90 min
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 65.0 F/163.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 2 steps (Drain mash tun, , 3.66gal) of 168.0 F water
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.060 SG Est OG: 1.094 SG
Amt Name Type # %/IBU
0.80 oz Magnum [14.00 %] - Boil 60.0 min Hop 9 34.1 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 10 -
0.50 oz Centennial [10.00 %] - Boil 15.0 min Hop 11 7.6 IBUs
0.50 tsp Ginger Root (Boil 5.0 mins) Herb 12 -
0.50 oz Magnum [14.00 %] - Boil 5.0 min Hop 13 4.2 IBUs
0.50 oz Seeds of Paradise (Boil 5.0 mins) Spice 14 -
0.40 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 15 -
0.40 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 16 -
0.30 oz Coriander Seed (Boil 5.0 mins) Spice 17 -
1.00 Items Cinnamon Stick (Boil 1.0 mins) Spice 18 -
0.50 tsp Allspice (Boil 1.0 mins) Spice 19 -
---FERM PROCESS-----------------------------
Primary Start: 10/16/2013 - 21.00 Days at 65.0 F
Secondary Start: 11/06/2013 - 35.00 Days at 68.0 F
Style Carb Range: 2.00-3.00 Vols
Bottling Date: 12/11/2013 with 2.6 Volumes CO2:
---NOTES------------------------------------
