Gravity check! Hmmm.... sitting at 1020...18 at a push, was hoping for low teens. It's been in the fv for 12 days, was planning to bottle on monday but may warm it up a bit and leave it to wednesday and check gravity again.Oatmeal Stout brewed today! GH's recipe, just tweaked a touch.
5kg Pale Malt
200g Dark Crystal
100g Roast Barley
Mashed at 68 for 4-5 hours this morning/afternoon, giving it a stir I didn't think that it was going to be dark enough so I added 50g of black malt an hour or 2 in.
35g Target @60
10g Target @flameout
25g Goldings @flameout
OG 1062, with about 17l in the FV so added another 2l water to make it 19l at 1055.
Pitched CML 'The Firm'.
Yeah that does seem low.Gravity check! Hmmm.... sitting at 1020...18 at a push, was hoping for low teens. It's been in the fv for 12 days, was planning to bottle on monday but may warm it up a bit and leave it to wednesday and check gravity again.
Yeah that does seem low.
My Stouts and Porters finish around 1.020 but then I have a lower proportion of base malt and much higher proportion (30%+) of unfermentable dark malts.
You've only got 13% dark malts and oats so I'd have thought it would go lower
Main question mark for me is whether The Firm is a particularly low attenuator.
Not a bad idea to warm it up a bit I think and rose the yeast. I'd also go by what your taste buds tell you - does it taste "done"?
If it's yeasty then definitely leave it - it could be like Pia which I always found would do the first 99% fermentation really quickly but then maddeningly take ages to nibble down those last few points!The packet says 70-75% so by my reckoning should finish anywhere from 1012-1017 ish so it could be that it's near... just might need little push to get that extra couple of points. Had a little taste, it was very yeasty, not unexpectedly. It was also not very dark which is disappointing, more porter than stout. All in all looks like a great success!
Yeah beersmith, yep that's around where I thought, though I reckon I can get 1015 . I've just given it a little swirl and stuck it in the brewfridge at 22c.Not sure about Beersmith (that's what you use right?) but Brewer's Friend overestimates the fermentability of dark malts...
I think your dark malts are giving you 5 unfermentable gravity points. Without these your OG would have been 1.050.
75% attenuation brings you down from 1.050 to 1.012.
Now add back your 5 unfermentable gravity points...
I reckon you're shooting for an FG around 1.017
Just label it as a Brown Ale with adjunctsOk so took another gravity sample from the oatmeal stout and it's definitely moved a couple of points, around 1016-17 now. The sample, whilst not exactly mind blowing tasted just about ok to bottle so will do that tomorrow evening I think.
Yeah cool, up for that, i fear that it isn't my best effort though, just warning you!Most of my stouts have been either reddish-brown or a dark ruby colour.
I bottled a oatmeal stout a week or so ago, do you want to do a swap? But I'm not going to make the mistake I made with the last comp, and send a bottle to anyone before I've tried it first! Maybe in three weeks or so?