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So I did my second brew with a buddy three weeks ago and its definitely terminal but above the target FG. Last minute i realized one smack pack of Wyeast London Ale wasn't enough yeast so I did a 2 liter starter for 24 hours. Started at 1.082 and fermented very vigorously, definitely needed a blowoff hose for the first couple days (5.5 gallon starting volume in a 6.5 gallon carboy). Primary fermentation was around 67 degrees, I was worried about it being stuck after a week and a half so I gently tried to rouse the yeast and moved it next to a heat vent to bring it up to 69-70 degrees. The beer was down to 1.031 in two weeks when i racked to a secondary carboy to add some cinnamon sticks and ginger, five days later it is still at 1.031. Target FG was 1.020.The airlock is bubbling every 20-30 seconds which is more than it was at the end of Primary.
I'm worried about creating bottle bombs since the AA is like 62%. I guess my question is would the combination of LME, Honey, and Maple Syrup along with the steeping grains create enough unfermentables compared to an all grain brew to make this low attenuation normal? The beer tastes good if slightly sweet but that seems appropriate for the style. I used the recipe calculator.
Recipe:
Amount Fermentable Bill %
11 lb Briess Amber LME 81.5%
1 lb Honey 7.4%
0.25 lb Maple Syrup 1.9%
12.25 lb Total
Steeping Grains:
0.75 lb Belgian - Special B 5.6%
0.5 lb American - Caramel / Crystal 40L 3.7%
I'm worried about creating bottle bombs since the AA is like 62%. I guess my question is would the combination of LME, Honey, and Maple Syrup along with the steeping grains create enough unfermentables compared to an all grain brew to make this low attenuation normal? The beer tastes good if slightly sweet but that seems appropriate for the style. I used the recipe calculator.
Recipe:
Amount Fermentable Bill %
11 lb Briess Amber LME 81.5%
1 lb Honey 7.4%
0.25 lb Maple Syrup 1.9%
12.25 lb Total
Steeping Grains:
0.75 lb Belgian - Special B 5.6%
0.5 lb American - Caramel / Crystal 40L 3.7%