Author Topic: Robust Porter/Final gravity advice  (Read 2445 times)

Offline beerstache

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Robust Porter/Final gravity advice
« on: August 16, 2012, 02:32:48 PM »
Hello All,
Need advice on final gravity with my first attempt at a robust porter and higher mash temps.  I mashed at a higher temp. for more body at around 155-156.  It's been almost two weeks in the primary and the gravity has leveled off at around 1.022 for the past week.  The starting gravity was 1.061.  Just wondering if I can expect any more lowering of the gravity or is this normal for higher mashes due to the unfermentable dextrins?  I started with a cool fermentation and have slowly warmed it up to 70 degrees in the hopes the gravity will get lower.
Thanks All!
Tom

Online morticaixavier

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Re: Robust Porter/Final gravity advice
« Reply #1 on: August 16, 2012, 02:48:56 PM »
can you post some recipe details? 155-156 is not that high but if there's lots of crystal malt in there that might what you get.
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Offline rjparjay

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Re: Robust Porter/Final gravity advice
« Reply #2 on: August 16, 2012, 03:41:06 PM »
Yes, the recipe would be very helpful, and considering your mash temp I wouldn't be surprised if 22 was the final grav. You could try raising the temp a bit and give it a gentle stir to get a few extra points out of it.

Offline beerstache

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Re: Robust Porter/Final gravity advice
« Reply #3 on: August 17, 2012, 02:47:57 PM »
Here's the grain bill: 9.5 Lbs Pale, 1 Lb Munich, 1/2# Caramuncih, 1/2# Crystal40, 1/2#Carapils, 3/4#Chocolate, and some Carafa II and Roasted Barley...
I tasted the beer when I took the gravity readings and didnt taste to sweet at all...
Thanks for the feedback!

Offline rjparjay

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Re: Robust Porter/Final gravity advice
« Reply #4 on: August 17, 2012, 02:56:13 PM »
Yeah, looking at the recipe you have quite a few unfermentables in there. That combined with the higher mash temp is going to give you the higher FG. I'd say if it doesn't drop a few points in the next couple days then it is done.

Offline musseldoc

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Re: Robust Porter/Final gravity advice
« Reply #5 on: August 19, 2012, 04:33:03 AM »
You are only at about 12% crystals, which is not excessive, so I think 1.022 is a bit high.  You may just have lethargic yeast or maybe under-pitched a bit.  I would pitch a bit of krausen from your next batch of ale.  I imagine a little more time at 70F where you have it will help, regardless.
This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer! - Friar Tuck

Offline erockrph

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Re: Robust Porter/Final gravity advice
« Reply #6 on: August 19, 2012, 05:01:22 AM »
Rouse the yeast every day or two and keep an eye on the gravity. If it doesn't taste too sweet, then RDWHAHB and package when FG is stable for a few days.
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Offline nateo

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Re: Robust Porter/Final gravity advice
« Reply #7 on: August 19, 2012, 07:59:40 AM »
This situation is a good reason to do forced ferment tests if you're brewing a recipe for the first time. No guessing required.
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Offline dak0415

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Re: Robust Porter/Final gravity advice
« Reply #8 on: August 19, 2012, 08:36:53 AM »
What yeast did you use?  If you used WY1968, I'd say you are done.  If you used WY1056 then you may have a couple of points left.
Dave Koenig
Anything worth doing - is worth overdoing!