Hi again, another stuck fermentation although this time not that surprising i suppose....
This is the recipe
Original Gravity (OG): 1.120 (°P): 28.0
Final Gravity (FG): 1.024 (°P): 6.1
Alcohol (ABV): 12.52 %
Colour (SRM): 73.1 (EBC): 144.0
Bitterness (IBU): 114.1 (Average)
38% Maris Otter Malt
30% Pilsner
8% Brown Sugar, Dark
5% Vienna
4% Roasted Barley
3% Amber Malt
3% Flaked Barley
2% Carafa III malt
2% Chocolate, Pale
2% Crystal 120
2% Rye Malt
1% Black Malt
3.2 g/L Cascade (7.8% Alpha) @ 60 Minutes (Boil)
2.8 g/L Cascade (7.8% Alpha) @ 30 Minutes (Boil)
4.2 g/L Citra (11.1% Alpha) @ 30 Minutes (Boil)
Single step Infusion at 67°C for 90 Minutes. Boil for 60 Minutes
Fermented at 20°C with WLP530 - Abbey Ale x1
Notes: 300g amber sugar crystals
400g barbados cooks sugar
Recipe Generated with BrewMate[/b
Brewmate says its currently at 11.5% needs to get to 12.5%. Has been in primary for over 5 weeks and stuck for 2. Roused and warmed up etc. to no avail. Yeast was wlp 530 in big starter.
Any ideas please??? :wha: :wha:
This is the recipe
Original Gravity (OG): 1.120 (°P): 28.0
Final Gravity (FG): 1.024 (°P): 6.1
Alcohol (ABV): 12.52 %
Colour (SRM): 73.1 (EBC): 144.0
Bitterness (IBU): 114.1 (Average)
38% Maris Otter Malt
30% Pilsner
8% Brown Sugar, Dark
5% Vienna
4% Roasted Barley
3% Amber Malt
3% Flaked Barley
2% Carafa III malt
2% Chocolate, Pale
2% Crystal 120
2% Rye Malt
1% Black Malt
3.2 g/L Cascade (7.8% Alpha) @ 60 Minutes (Boil)
2.8 g/L Cascade (7.8% Alpha) @ 30 Minutes (Boil)
4.2 g/L Citra (11.1% Alpha) @ 30 Minutes (Boil)
Single step Infusion at 67°C for 90 Minutes. Boil for 60 Minutes
Fermented at 20°C with WLP530 - Abbey Ale x1
Notes: 300g amber sugar crystals
400g barbados cooks sugar
Recipe Generated with BrewMate[/b
Brewmate says its currently at 11.5% needs to get to 12.5%. Has been in primary for over 5 weeks and stuck for 2. Roused and warmed up etc. to no avail. Yeast was wlp 530 in big starter.
Any ideas please??? :wha: :wha: