JRTurner1234
Well-Known Member
Hi All,
Few issue with my last brew.
A couple of week ago I brewed the following all grain kit:
http://www.thehomebrewcompany.co.uk/hbc-american-pale-ale-mashkit-23lts-52-p-1205.html
Everything seems to have gone slightly wrong.....
Recipe
I don't have the quantities of grain or hops, because they weren't provided.
However, the recipe states:
OG - 1.051 abv 5.2
(I infer that the final gravity would therefore be 1.012)
based on 72% efficiency
wort vol for boil = 27lt
mash vol 1 - 14 ltrs
top up with 5.8 ltrs
batch 2 vol - 13.6 ltrs
Batch sparge method:
Mash all grain at 67C for 1 hour in 14ltr of water. Then top up with 5.8 ltrs of water at 80C. Mash for another 15 mins. Drain into boiler.
Add second batch of water. Drain are recirculate until running are clear. Drain second batch into boiler.
Result
The first batch of mashing ended up being 64C (instead of 67C)
The OG ended up being 1.066
All my volumes were correct
I fermented at 19C
Then the fermentation got stuck at 1.020
At this point I increased the temp to 21C in order to get the yeast a bit more lively.
However, it definitely stuck at 1.020 now....
I was a bit lazy and didn't make a starter, which has possibly caused this.
I've only recently moved from BIAB to 3 vessel and still getting a handle on the equipment. The last brew I did ended up being too high an OG too...
Initial taste (straight from the FV) indicates a very bitter beer - but there is no aroma at all
Thoughts on the high OG and stuck fermentation?
Thoughts on another dry hop to add aroma (but minimal bitterness) in the keg?
Thanks,
JT
Few issue with my last brew.
A couple of week ago I brewed the following all grain kit:
http://www.thehomebrewcompany.co.uk/hbc-american-pale-ale-mashkit-23lts-52-p-1205.html
Everything seems to have gone slightly wrong.....
Recipe
I don't have the quantities of grain or hops, because they weren't provided.
However, the recipe states:
OG - 1.051 abv 5.2
(I infer that the final gravity would therefore be 1.012)
based on 72% efficiency
wort vol for boil = 27lt
mash vol 1 - 14 ltrs
top up with 5.8 ltrs
batch 2 vol - 13.6 ltrs
Batch sparge method:
Mash all grain at 67C for 1 hour in 14ltr of water. Then top up with 5.8 ltrs of water at 80C. Mash for another 15 mins. Drain into boiler.
Add second batch of water. Drain are recirculate until running are clear. Drain second batch into boiler.
Result
The first batch of mashing ended up being 64C (instead of 67C)
The OG ended up being 1.066
All my volumes were correct
I fermented at 19C
Then the fermentation got stuck at 1.020
At this point I increased the temp to 21C in order to get the yeast a bit more lively.
However, it definitely stuck at 1.020 now....
I was a bit lazy and didn't make a starter, which has possibly caused this.
I've only recently moved from BIAB to 3 vessel and still getting a handle on the equipment. The last brew I did ended up being too high an OG too...
Initial taste (straight from the FV) indicates a very bitter beer - but there is no aroma at all
Thoughts on the high OG and stuck fermentation?
Thoughts on another dry hop to add aroma (but minimal bitterness) in the keg?
Thanks,
JT
