It attenuates very well. As for the FG, I was just looking at the fact that over half the fermentables are DME. This would hopefully let the beer finish at a drinkable FG. FWIW, I mash IPA that low anyway
i dont disagree with that mash temp…was heading a differnt direction as you can see in my posts after that.
Yep. Think we’re on the same page.
80-82% with good starter, pure O2 and 68°
i dont have experience with 1272, but im thinking with the DME, the high OG of 1.074, he’s going to struggle to get down to the 1.010-.012 FG…even at 1.049-50F mash. could be wrong, just my gut instinct.
I think the lb of sugar could do the trick. But you’re right, where there’s extract involved it’s tough. The OG is too high for BTH.
I forgot this was extract. Steep the grains at about 150 for 30. I would skip the vienna all together and brew the recipe linked from Northern Brewer.
How about:
5 lbs of DME - Light
2.5 lbs of American Vienna
.75 lb of Cane Sugar
.5 lb of Crystal 40L
This gives me an OG of 1.065, FG of 1.017, ABV of 6.27%
It brings my IBU up to 81, so I just won’t put in some of the hops.
yep even if he hits 82% ADT, thats about 8.2%abv.
looks better. but based upon what other post said about 80-82% ADT, expect and hope for FG of around 1.012 and 7% abv
Yeah, that’s where I was torn - that’s a lot of Vienna to try to get gravity points from, so it seemed mashing would be better. I’m with you, probably better to use the clone recipe, and tinker with it on a rebrew if need be.
I would keep OG in line with the brewer’s recipe in Zymurgy and would probably add no more than .5 lb of sugar. Or none at all - I’ve never used DME in a recipe so I guess I’m not sure. But I would think OG in low 1.060s would finish in the 1.012 -14 ballpark regardless, which is where you want it.
Agree. But again, 82% is with O2 from a stone, Mark’s high krausen pitching and solid temp control with a ramp up. And I don’t know how DME will end up!
If you use Briess DME you get a fairly fermentable extract (for extract), but most all of the others, especially with a fair amount of crystal, will often leave a higher FG than you like. I just find sweet IPA hard to drink. The gypsum would help with that, though.
yup agreed. thats why i shot a flare on this one. got to finish 1.012 or lower IMO.
Makes sense. Mallet does suggest Briess extract and some gypsum in the boil.
FWIW, I use Briess pils DME and a couple oz steeped crystal for my 1 gallon hop trial APAs. Using most other extracts leaves a higher FG.
where you listed 2oz at “0”…you doing that at flameout and throwing them in, or are you doing a whirlpool?
My experience with Breiss pils DME is that it is highly fermentable.
I’ve switched to their golden light in order to maintain more body in my beers.
I just assumed a standard FO addition there. I don’t push newer brewers to hopstand unless they’re ready for the jump. It’s not like it’s harder, just different from how most recipes are written.