1046 to 1006 in 4 days! Never had that kind of attenuation before with my extract brews. Just bottled it on day 5. Result is not bad (so far) but not what I expected: amber dry and alcoholic 5.5%. whereas my aim was something darker in colour more malty and maybe 4.5%. At least I didn't over hop - I wanted something the wife would like as well (20g Target plus 10g Goldings after boil).
I did undershoot slightly on mash temperature - 63C - topped up with hot water to 65C - result a rather thin mash 3l/kg, left for 90 minutes. I then got in a mess with the batch sparging - volumes and temperatures largely unknown but ended up doing 3 'mashes' or drain-offs, final one 1013.
2.5kg Maris Otter plus 250g Crystal gave 14l into FV at OG1045 so I think the efficiency was good. Whole packet of Gervin English ale yeast and plenty of stirring. Fermentation temperature about 18-20C.
I read thin cool mash increases fermentability but didn't expect it to be quite so obvious. What should I try next time, 68C? 60minutes? Also how much more crystal could this kind of brew stand?
First AG - gone like the clappers
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mysterio
I think a combination of low mash temperature, thin mash & attenuative yeast led to your low FG.
I find a water to grain ratio of 2.6 L / kg works really well, the mash is just the right consistency to stir and get the grain well combined with the water. Use whatever ratio you like though, mash thickness has a fairly low bearing on the body compared to the mash temp and yeast. I go for a mash temperature of 68C for my bitters & pale ales. Safale SO4 and White Labs English Ale yeast are my two favourite ale yeasts at the moment, they both dont attenuate as much as Gervin.
I wouldn't use crystal to adjust the body, I think 10% would be my limit.
I find a water to grain ratio of 2.6 L / kg works really well, the mash is just the right consistency to stir and get the grain well combined with the water. Use whatever ratio you like though, mash thickness has a fairly low bearing on the body compared to the mash temp and yeast. I go for a mash temperature of 68C for my bitters & pale ales. Safale SO4 and White Labs English Ale yeast are my two favourite ale yeasts at the moment, they both dont attenuate as much as Gervin.
I wouldn't use crystal to adjust the body, I think 10% would be my limit.
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kinnockthecat
