Too Much Crystal/Too high mash?

[Rhodesy]

Hi,


Having being new to AG and on my 3rd brew I recently brewed up an APA where the grain bill was made up of 85% an 15% Crystal (7.5% Carared & 7.5% Caramber). I done a single infusion mash in an Igloo cooler slightly higher than planned at around 68/69C which more or less held for at least 30 mins before dropping slightly. I then sparged using the Blichmann auto sparge at nice slow(ish) rate where the thermometer was a constant 75c.

The OG in the fermenter was 1.055 with an expected FG of 1.011 using US-05. I fermented at 20c in a STC 1000 controlled chest freezer which for 4 days was a constant fermentation. This has all but died down and now I am reading 1.022 for 2 days in a row. I know not to panic and that sometimes these can ferment down further. I am in no rush to condition or bottle but was wondering if using the amount of Crystal I did along with higher than anticipated mash temp that I have more unfermentables than envisaged?

I suppose worst case I have a sweeter beer and a lesson learned but was just looking for some advice on the above?

[Mr. Dripping]

The final gravity is not far off where I would expect with that amount of crystal and the mash temp. How long did you mash for?? If it was a short rest, you will also get a less fermentable wort.
You could raise the temperature a couple of degrees to see if you can get a point or two more out of it. Raising temp won't affect flavour at this stage.
Try a sample from the fermenter and if it is too sweet I'd be tempted to dry hop the hell out of it to balance it out a little.

[Rhodesy]

Thanks! I mashed it for 60 mins though I understand the first 20 are most crucial. My garage was freezing that day and the grain would have been close to 6C so my strike water was around 80c, I also think the mash was a little on the thin side as I maybe overshot to around 18L (not including deadspace) instead of the 16.5 desired.

Also dry hopping it with 100g of pellets so hopefully that takes some of the edge of. Will leave it sitting for another 10 days at least anyway and may bump it up to 22C to try and get a couple of points.

Anyhow, lesson learnt and will likely use less Crystal in future due to reading alot more up on it.

[jceg316]

15% crystal ibwould thought is alright. If you want higher attenuation levels mashin slightly cooler would help, around 64-65.

I've had many stuck fermentations, especially in the colder weather but only one or two have had issues. I can usually resolve it by increasing the temperature (as mentioned above) or by rocking the fermentor gently to rouse the yeast. The important thing here is to not splash otherwise oxygen will get into the brew.

[Padalac]

I just did a recipe with 15% crystal and 13% brown but still got around 83% attenuation with us05, so its not necessarily the presence of the crystal malts.. although possible some crystal is more fermentable than others? Mash temp was around 66C.

[Rhodesy]

I have a feeling the mash has played a big part here. Gravity still reading af 1.022. Dry hopping now and will look to bottle next weekend.