PerryS
Well-Known Member
I need some help from the experts.
This is a 1.080 OG brown ale recipe from the LHBS. Claimed FG=~1.017. Seems to stall (twice, now) at 1.027. First time was last fall, cellar temp at 71F. This time at 69F.
No starter; WLP007 is simply brought to room temperature and direct-pitched from the tube into 5 gallons of 72F wort. The WLP007 takes about 12-18 hours to get going, then nearly blows the lid off the primary. I set it in a 64F closet for 8 days, and it finished at 1.027 - well short of 1.017. (The previous batch was 71F for the entire primary.) White Labs claims 70-80% attenuation, which puts FG at 1.016 ... 1.024, so I'm Not There Yet.
I stirred it up, and it lost .001 in the last four days. I'm doing the math, and it could take a while to get to 1.017, eh?
Here is the grain bill.
Extract
8 lbs Pale Malt Extract
.75 lbs Amber Malt Extract
Grain
1.5 lbs Pale Malt
1 lbs Aromatic
.5 lbs 120 L Crystal Malt
.5 lbs 80 L Crystal Malt
.25 lbs 60 L Crystal Malt
.13 lbs Roasted Barley
Mash grains for 60 minutes at 154 degrees
With these partial extract recipes, I dribble the tap water into the cooled wort, so I'm fairly certain it's oxygenated. Other recipes achieve acceptable FG. New Belgium, O'Dell, and Anhauser-Busch don't seem to have any problems with Fort Collins' water.
There are a few HBT threads that suggest Crystal Malt adds non-fermentable sugars, so maybe FG=1.017 is a tad optimistic for this LHBS recipe.
At some point, I'm willing to say the recipe is what it is, and I should just RDWHAH. But maybe I'm doing something weird to the WLP007.
This is a 1.080 OG brown ale recipe from the LHBS. Claimed FG=~1.017. Seems to stall (twice, now) at 1.027. First time was last fall, cellar temp at 71F. This time at 69F.
No starter; WLP007 is simply brought to room temperature and direct-pitched from the tube into 5 gallons of 72F wort. The WLP007 takes about 12-18 hours to get going, then nearly blows the lid off the primary. I set it in a 64F closet for 8 days, and it finished at 1.027 - well short of 1.017. (The previous batch was 71F for the entire primary.) White Labs claims 70-80% attenuation, which puts FG at 1.016 ... 1.024, so I'm Not There Yet.
I stirred it up, and it lost .001 in the last four days. I'm doing the math, and it could take a while to get to 1.017, eh?
Here is the grain bill.
Extract
8 lbs Pale Malt Extract
.75 lbs Amber Malt Extract
Grain
1.5 lbs Pale Malt
1 lbs Aromatic
.5 lbs 120 L Crystal Malt
.5 lbs 80 L Crystal Malt
.25 lbs 60 L Crystal Malt
.13 lbs Roasted Barley
Mash grains for 60 minutes at 154 degrees
With these partial extract recipes, I dribble the tap water into the cooled wort, so I'm fairly certain it's oxygenated. Other recipes achieve acceptable FG. New Belgium, O'Dell, and Anhauser-Busch don't seem to have any problems with Fort Collins' water.
There are a few HBT threads that suggest Crystal Malt adds non-fermentable sugars, so maybe FG=1.017 is a tad optimistic for this LHBS recipe.
At some point, I'm willing to say the recipe is what it is, and I should just RDWHAH. But maybe I'm doing something weird to the WLP007.