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Brewday was 1/17.
Here's the recipe:
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 56.1 %
1 lbs Barley, Flaked (1.7 SRM) Grain 7.0 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.0 %
1 lbs Chocolate Malt (350.0 SRM) Grain 7.0 %
1 lbs Oats, Flaked (1.0 SRM) Grain 7.0 %
12.0 oz Munich Malt (9.0 SRM) Grain 5.3 %
12.0 oz Roasted Barley (300.0 SRM) Grain 5.3 %
0.45 oz Magnum [16.70 %] - Boil 60.0 min Hop 23.5 IBUs
0.75 oz Goldings, East Kent [5.60 %] - Boil 10.0 min Hop 4.8 IBUs
1 lb Milk Sugar (Lactose) [Boil for 10 min](0.0 SRM) Sugar 5.3 %
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast
Fermented in a temp chamber that I built that is set to 65F.
Created an oversized starter out a healthy and brand new pack of US-05 (approx. 1.5L), and took 600Ml out to a quart jar to save for the next batch, then used the nearly 1L that was left and pitched it to the wort. Aerated by shaking the bucket for a couple minutes.
I failed and forgot to take an OG...not sure what I was thinking. I did get some readings though:
First runnings 1.054 @ 144F = 12.5qt (3.125g) (Adjusted 1.070)
Second Runnings 1.020 @ 149F = 15qt (3.5g) (Adjusted 1.038)
I had a total of 6.625 Gallons pre boil, 5.5 Gallons post boil. The last batch I made of this beer was slightly different, but I also had .25lb less lactose last time as well.
Now to the meat. Last batch I had was 1.071 OG, 1.018 FG, now I can assume my FG will be a little higher due to the extra lactose, but two readings over a 3 day period had me at 1.030. I'm still hitting probably a 5-5.5%ABV, which is more in style that what it was calculated to be (7.2%), but it just seems off.
Flavor is good, it doesn't seem sweet or unfinished, the krausen fell like it should have, overall tastes great...am I just worrying too much? Should I raise the temp a couple degrees to see if I can kickstart fermentation again or get it to finish up a little?
Posted 34 days ago.
Okay, just for reference, lactose adds 42 points per gallon per pound. So, if you added one pound to 5.5 gallons, your FG will be raised by 7.6 points. I.e. if your FG would have been, say, 1.014, the lactose bumps it up to ~1.022.
1.030 seems like it might be a bit high. Do you know what temperature you mashed at? Either way, I would probably just leave it a few days before you worry about it.
Posted 34 days ago.
Mashed in added 17.27qt at 168F to get to the 156F step temp. This was for 40 min. (following the beersmith instructions for a 1 step full body).
Mash out to a pot, raised temp to 168F over ten min.
Batch sparged with 3.62 gallons at 168F.
Boil was 60 minutes.
Posted 34 days ago.
How confident are you that your temp readings are accurate?
That said, 156 will give you a full body, so the FG would be higher. Add in the lactose, and I would expect this to finish above 1.020. Still, I'd give it a few days to be sure.
Posted 34 days ago.
Possibly off a couple degrees, but 100% sure. I need to calibrate it probably lol.
I'll let it sit a few more days and see how it works out. Worst case scenario it stays where it's at, and I have a beer that's a mid 5% ABV...probably not the worst thing, it's more in style that way :D
Thanks for the help!
Posted 34 days ago.
Your OG should be 1.072 if your corrected runnings gravities are accurate.
The Math:
First runnings total GU (gravity units) = 3.125 gal x 70 GU/gal = 218.75 GU
Second runnings total GU = 3.5 gal x 38 GU/gal = 133 GU
Lactose addition total GU = 1 lb x 46 GU/lb = 46 GU
Total Gravity Units = 218.75 + 133 + 46 = 397.75 GU
Gravity Units/Gallon = 397.75 GU / 5.5 gal = 72.3 GU/gal
Which means your OG is 1.072.
See, you got enough information to get to your OG! Well done.
edit: advice
If you're at 1.030 after a WEEK of fermentation of a 1.072 brew, well, things are going well. Bring that fermentor to about 70-75 F and let it sit for 2 weeks. Find this thread and report back then.
Also, with the higher OG and the 2 GU/gal extra unfermentable sugar, I would expect your FG to come in around 1.023.
Posted 34 days ago.
Edited 34 days ago by vinpaysdoc
Bringing it up that high won't affect it since most of the sugar is already gone right? Just worry about creating fruity esters at that high of a temp :)
Posted 34 days ago.
Yeah, at this point you are pretty safe from off flavors. Those occur the most very early in fermentation.
Posted 34 days ago.
Thanks guys, really appreciate it!
Posted 34 days ago.
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