Hey folks, I'm just looking to pry into your experiences on how you went about achieving high attenuation on the bigger beers. Those of you that wanted it, anyway.
I had a shot at my own Imperial IPA recipe, and took some precautions to help attenuation along as I knew it would be an issue ...
- 7% of base grain swapped for turbinado sugar, added at end of boil. (I see 5-15% recommended from multiple sources, so I played it conservative to start).
- 5.35 mash pH target (room temp) for a highly fermentable wort (nailed this, well as much as our favorite test strips could tell me).
- 300ppm sulfate in brewing water, achieved with gypsum into diluted (w/ RO water) tap water.
- 151F/66C mash temp (could have gone lower - 148F/64.5C -, but I was paranoid about the sugar drying it out too much).
- low amount of crystal malt, about 3% total.
- US-05 - high attenuating yeast in my experience, tolerant up to at least 12%ABV ... many personal anecdotes of 80-85%AA in the 7-8% ABV range.
- 66F/19C fermentation temperature
I was hoping for about 1.015 FG (10% ABV), but here I am .. stuck at 1.020 (9.5% ABV) for quite a while now (77%AA). I roused the yeast, warmed up the beer to diacetyl rest temps, still at 1.020 for 3 days now.
This is still fine, I'm within style guidelines and the beer tastes pretty great, and next time I brew there are obvious tweaks I can make to help go lower. I'm just looking for your input and experiences if you have any.
Some people talk about finishing with champagne yeast, but this scares me ... anyone ever try this? I'd be tickled to get down to 1.012 from 1.090, 1.015 is acceptable though ... so I'm on a mission for how to get repeat-ability here!
Luckily the beer doesn't taste as sweet as I thought 1.020 FG would be, so that's nice. I really love my Imperial IPA's to be tongue strippingly(sic) dry, though ... so help a brotha out?
As a side question, would there be any difference of attenuation if the turbinado was simply replaced with honey, instead of increasing percentage?
If no hard answers are available, maybe this would make for a team "experiment". I'll certainly be making this beer a few more times until I feel the challenge is overcome.
Post #1 made 3 years ago
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