T
therobot
Usually have 60% efficiency. Calculated for a 1.097 OG. Efficiency jumped up to 80%. First time I did water chemistry changes. Guess it helped. Got the ferment temperature controlled, and it's stuck at 1.042, holding at 71 degrees. Dropped from 1.044 to 1.042 in a week and a half, so it's still moving, but real slow. Was thinking about getting my stir plate going, and pitching a bunch more US-05 to try and punch it through and down to 1.034ish. It's still just a little too sweet, and I plan on bottling so I'm afraid of bottle bombs. At the moment, the apparent attenuation is only 63%. Here's the recipe:
Suggestions?
Domer's Imperial Stout
Imperial Stout
Type: All Grain
Date: 12/28/2009
Batch Size: 5.00 gal
Brewer: 103rd St Brewery
Boil Size: 7.18 gal Asst Brewer:
Boil Time: 90 min Equipment: My Equipment - 5 Gal Batches
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
3.00 lb DME Golden Light (Briess) (4.0 SRM) Dry Extract 15.00 %
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 50.00 %
2.50 lb Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) Grain 12.50 %
1.50 lb Black Malt - 2-Row (Briess) (500.0 SRM) Grain 7.50 %
1.50 lb Chocolate (Briess) (350.0 SRM) Grain 7.50 %
1.50 lb Roasted Barley (300.0 SRM) Grain 7.50 %
1.50 oz Chinook [12.80 %] (60 min) Hops 42.0 IBU
1.00 oz Williamette [5.50 %] (15 min) Hops 6.0 IBU
Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 17.00 lb
Sparge Water: 4.71 gal Grain Temperature: 55.0 F
Sparge Temperature: 168.0 F TunTemperature: 55.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 21.25 qt of water at 170.2 F 152.0 F
10 min Mash Out Decoct 7.34 qt of mash and boil it 168.0 F
Suggestions?