I brewed a scaled up batch of NB Rebel Rye Porter. I scaled it up by percent to get I think like 6 or 6.5 gallons. Long story short I had to shorten brew day and just make a mild brown beer. I ended up with about 8 gallons of 1.046ish wort. I pitched 2 packs of US-05 and put them in my chest freezer at 65. Temps dropped quite a bit and I lost the temp in the freezer. The beer got down to 1.016 and the beer temp was 50. So we brought the buckets in the house and warmed up to 70. After at least a week at 70 gravity has not dropped. I am bummed. Obviously the yeast is not dead. It would have fallen dormant. Also this was an AG batch mashed at 151. So I would think not too much unfermentables. The recipe was designed for a 1.059 OG I believe. Could it be too much unfermentable in the recipe? I wouldnt think so. Heres the recipe. Any input would b great. Or any fix too if there is one. I cant see pitching more yeast but I can.
– 7 lbs. Rahr 2-Row
– 2 lbs. Weyermann Rye Malt
– 2 lbs. German Dark Munich Malt
– 1 lbs. English Medium Crystal
– 0.5 lbs. English Black Malt
This for a 5 gallon batch. basically I just didnt boil it down long enough to hit 1.059. I purposely cut it short for a weaker beer. I did get over an hour boil though.
You have a current SG of 1.016? Where do you think it should be?
I’d say it’s done.
FG of 1.016 isn’t too cloying typically, but I agree with the OP. Something is amiss here. That’s only 65% attenuation.
Here are the top 10 reasons you might have a stuck FG:
http://woodlandbrew.blogspot.com/2012/1 ... avity.html
Are you using a refractometer to measure FG? How about aeration? What yeast?
[quote=“Nighthawk”]You have a current SG of 1.016? Where do you think it should be?
I’d say it’s done.[/quote]
I thought it should have no problem going to 12. Its not cloying but it is way too sweet for a 4% abv beer.
What were the bittering hops/IBUs? Did that get scaled up too for the larger batch size?
[quote=“WoodlandBrew”]FG of 1.016 isn’t too cloying typically, but I agree with the OP. Something is amiss here. That’s only 65% attenuation.
Here are the top 10 reasons you might have a stuck FG:
http://woodlandbrew.blogspot.com/2012/1 ... avity.html
Are you using a refractometer to measure FG? How about aeration? What yeast?[/quote]
No refract once fermtation starts. Only hydro. I aerated by splashing although its not required with the dry Us-05
I did scale up hops but I was using my own hops so it was just a guess but I wasnt going for much bitter or flavor.
Wait, you used hops of unknown %AA ? It could be that you just don’t have enough bittering in the beer to balance out the malt.
There is a touch of bitterness and hop flavor as well. I really think its a matter of it not attenuating fully. i was hoping someone could look at the recipe and tell me if there are just too many unfermentables. I believe in the recipe posted there are 11 lbs of base and 1.5 crystal and roasted. Crystal and roasted are at 12%. Doesnt seem like too much to me.
