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Brews & Views Bulletin Board Service * Brews and Views Archive 2003 * September 29, 2003 * Would Munich Malt cause a high FG? < Previous Next >

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JT (24.169.135.171)
Posted on Sunday, September 07, 2003 - 03:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

5 weeks ago I brewed the Bells Double Cream Stout clone that was in Zymurgy. The OG was 1.063 and the FG is 1.024 for an attenuation of only 61%. I pitched onto a yeast cake of 1056, blasted with O2 for 60 seconds and kept the fermentation at 66 degrees. The recipe was 87% Munich (Briess 10L), 6% flaked barley and 7% roasted barley. The mash was held at 151 degrees for 90 minutes.
My thermometer and hydrometer are accurate. Any ideas why this happened? Could it be the Munich malt? This is the first time that I've used it as a base malt and this is the only time that I have experienced a very low attenuation. Any help would be appreciated.
JT
 

JT (24.169.135.171)
Posted on Sunday, September 07, 2003 - 03:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

And...this hydro reading has been the same for over a week.
 

davidw (209.107.44.126)
Posted on Sunday, September 07, 2003 - 03:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I frequently brew 100% Munich malt Alts, fermenting with Wyeast 1007, and always get in the high 70's for attenuation. For this style I never mash over 150 degrees F.
 

chumley (216.161.218.188)
Posted on Sunday, September 07, 2003 - 09:23 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have had a whole slew of >50% munich beers get stuck at around 60% attenuation. The latest is an alt, brewed with Gambrinus Munich and Wyeast 1338. I have had bad luck with Briess Munich 10 and Munich 20, and MFB Munich Dark.

Good luck. I just pitched a Nottingham yeast cake from a just finished cream ale to try to get my alt lower.

You should be aware that Briess Munich 10 and 20 are six-row malts, and Briess only recommends using a small percentage of them in the grist on their website. You should use their Bonlander Munich (2-row), if you want to make a high percentage Munich malt beer with their products.
 

Robert R. Heinlein (205.188.208.73)
Posted on Monday, September 08, 2003 - 01:45 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Durst Munich @ 93%
Bob
 

Michael (24.88.129.76)
Posted on Monday, September 08, 2003 - 01:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

JT, I made the same clone over labor day using a similar mash schedule and wlp001. Gravity @ 1.014 and still in primary.

As a data point, I used Weyerman's Munich. I've also used this in a couple of other brews as a base malt and hit the attenuation I was shooting for using a simple infusion mash.
 

Denny Conn (140.211.82.4)
Posted on Monday, September 08, 2003 - 09:04 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

chumley, my money would be on the 1338 causing the problem. I love the flavor profile, and used to get good attenuation with it, but I don't seem to anymore. I've given up on it. And although it's only a single data point, I made a dunkel last winter using 50% Briess dark Munich and WY2206 that attenuated just fine.
 

chumley (199.92.192.126)
Posted on Monday, September 08, 2003 - 10:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It reassures me, Denny, that someone else has experienced poor attenuation with 1338. I had real good luck with it up to 2001, then had my first bout of poor attenuation. This is the first time I've used it since then, and now I've got a 59% attenuated alt that 7 weeks old in the secondary. :(

I do remain optimistic, though, cause if any yeast can knock it down further, it will be Nottingham. Hmmmm...an alt brewed with Nottingham, and me with a whole sack of Gambrinus munich...hmmm....
 

Denny Conn (140.211.82.4)
Posted on Monday, September 08, 2003 - 10:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Wow, that's REALLY interesting! That's about when I started noticing attenuation problems with it. Coincidence? I think Nottingham could make a really good alt if it will ferment at a low enough temp.
 

chumley (199.92.192.126)
Posted on Monday, September 08, 2003 - 11:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

>I think Nottingham could make a really good alt if it will ferment at a low enough temp.

I just fermented a high gravity version of CACA for 10 days in my basement at 62°F. Two packets of Nottingham took a 1.067 ale down to 1.015 for an attenuation of 78%. Its reported to be able to ferment down as low as 57°F, which is where my basement will be in 2 months.
 

Denny Conn (140.211.82.4)
Posted on Wednesday, September 10, 2003 - 07:38 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Just what I wanted to hear! I'm gonna do my regular alt recipe w/Nottingham this weekend to find out for certain!

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