
Originally Posted by
Scottish_Skier
Peruvian...
Here is the recipe
Should have been a classic American style 'hoppy' pale.
Grain Bill
3.2kg pale ale
227g crystal 60L
227g amber
227g munich
Hops
centennial (10g 60mins, 10g 15 mins)
simcoe (10g, 10mins)
then dry hop 30g of simcoe.
Yeast
Salafe 05 US
Just sprinkled it in once wort chilled to <27C.
Initial fermentation was brisk. Lots of bubbles in airlock for a week.
OG = 1050 (19L batch)
FG = 1020 :-(
Used a simple glass hydrometer to measure the gravity.
Not been calibrated but no reason to believe it is wrong.
A previous batch ended up like this. Tried re-pitching the yeast (sprinkled in new packet) but it didn't do anything. In the ended just bottled it but it ended up tasting like sweet piss.
My main *guess* (from googling) is that the mash temperature wasn't well controlled ? Therefore I ended up with too many un-fermentable sugars in the wort. Though pretty sure I kept mash generally below <155F (~68C)
Frustrating as hell - second time this has happened when trying all-grain.
No idea WTF to do....
All suggestions and comment welcome!
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