Help with my Darkmoor and its FG!

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
Post Reply
User avatar
dean_wales
Under the Table
Posts: 1012
Joined: Mon Jul 12, 2010 1:13 pm
Location: Welshman exiled in Exeter!

Help with my Darkmoor and its FG!

Post by dean_wales » Mon Jun 19, 2017 10:43 am

Afternoon all,

Although the sun is out I am trying to be organised and make some dark, strong, malty beers for the autumn that need a little ageing. I wanted something full bodied and malty after all the saisons and APAs but think I might have over cooked it! I wouldn't normally do this, but I made the recipe up on the hoof during the brew day last week and now I am trying to ensure it is drinkable!

Darkmoor Ale

Batch Size 50 litres
OG 1.065 SG
Color: 45 EBC
Bitterness: 30 IBU
Boil: 90 Minutes
Mash: 67.5c

12kg Maris Otter 85.7 %
1kg Crystal Dark (240.0 EBC) 7.1 %
0.5kg Brown Malt (150.0 EBC) 3.6 %
0.5kg Pale Chocolate Malt (525.0 EBC) 3.6 %
100g Fuggle Boil 90min
100g East Kent Goldings Boil
2pkg SafAle English Ale S-04 (Fermented at 19.5c)
100g East Kent Goldings Dry Hop

So the gravity is down to about 1.020 (will do a proper, temperature and the fermentation is visibly slowing right up. I am happy for it to be a bit sweet but don't want this to be too cloying.

What would be your advice to try and bring the gravity down to a more palatable 1.010-1.015?? Pitch another more vigorous yeast? Rouse/aerate? Raise temperature? Add a little white sugar?

Smells good though!!

Thanks,

Dean.
Attachments
20170612_213750.jpg
Click here for my cider pressing...
Click here to see my 20% Damson port experiment...
Click here for red wine from my allotment vine...

User avatar
Normski
Under the Table
Posts: 1107
Joined: Thu Mar 12, 2009 12:55 pm
Location: Annfield Plain

Re: Help with my Darkmoor and its FG!

Post by Normski » Mon Jun 19, 2017 9:59 pm

Hi Dean
Which yeast did you use. (ignore That I've just seen S04)

It did start at 1065 so I wouldt expect lower than 1016. So 1020 isnt so bad.
Maybe raise the temperature a couple of degrees for a few days.
Personally I wouldnt add anything, just wait it out, it'll get there.
The Doghouse Brewery (UK)

User avatar
dean_wales
Under the Table
Posts: 1012
Joined: Mon Jul 12, 2010 1:13 pm
Location: Welshman exiled in Exeter!

Re: Help with my Darkmoor and its FG!

Post by dean_wales » Tue Jun 20, 2017 12:12 pm

Just took a proper reading and its bang on 1.020. I make that just shy of 6%. Tastes amazing, with loads of roasty/coffee/chocolate notes but just a bit too sweet and cloying for me. Clearing well .

Desperate to bring the FG down... I can nudge the temperature up but is there any chance another yeast strain would help it dry out a little more? How attenuative is S04 meant to be?

Dean.
Click here for my cider pressing...
Click here to see my 20% Damson port experiment...
Click here for red wine from my allotment vine...

Meatymc
Hollow Legs
Posts: 301
Joined: Mon Sep 01, 2014 8:36 pm
Location: Northallerton, North Yorkshire

Re: Help with my Darkmoor and its FG!

Post by Meatymc » Tue Jun 20, 2017 3:15 pm

Not sure about S-04 - used it for the 1st time this month and FG finished a little higher than I would have liked - AlexLark noted the same thing on my recent S-04 thread on the Yeast forum.

User avatar
dean_wales
Under the Table
Posts: 1012
Joined: Mon Jul 12, 2010 1:13 pm
Location: Welshman exiled in Exeter!

Re: Help with my Darkmoor and its FG!

Post by dean_wales » Tue Jun 20, 2017 4:31 pm

What's the dryest ale yeast available?

Sent from my SM-G920F using Tapatalk
Click here for my cider pressing...
Click here to see my 20% Damson port experiment...
Click here for red wine from my allotment vine...

Post Reply

Return to “Grain Brewing Questions and Answers”

Who is online

Users browsing this forum: No registered users and 2 guests