hiphoppotamuss
Well-Known Member
Never thought I'd be having this discussion as my high gravity ales usually underattenuate... but I'm trying to figure out why my Barleywine attenuated so high??
90 minute mash at 152F/ pH 5.3
16 lb (83.4%) — Crisp No19 Floor Malted Maris Otter Malt — Grain — 2.9 °L
1 lb (5.2%) — Simpsons Crystal Light — Grain — 39.5 °L
8 oz (2.6%) — Simpsons Amber Malt — Grain — 24 °L
8 oz (2.6%) — Briess Aromatic Malt — Grain — 15.3 °L
3 oz (1%) — Dingemans Special B — Grain — 109.4 °L
1 lb (5.2%) — Invert Syrup — Sugar — 40 °L — Boil
Pitched onto fresh cake of Wyeast Scottish Ale 1728
fermented 2.5 weeks at 59F
OG 1.086
FG 1.014 !!!
That's a ridiculous 84% attenuation!!
Tasted it last night and there are no off flavors. Its got a great flavor, just thin and hot from the nearly 10% alcohol.
Anyone have any ideas here?
90 minute mash at 152F/ pH 5.3
16 lb (83.4%) — Crisp No19 Floor Malted Maris Otter Malt — Grain — 2.9 °L
1 lb (5.2%) — Simpsons Crystal Light — Grain — 39.5 °L
8 oz (2.6%) — Simpsons Amber Malt — Grain — 24 °L
8 oz (2.6%) — Briess Aromatic Malt — Grain — 15.3 °L
3 oz (1%) — Dingemans Special B — Grain — 109.4 °L
1 lb (5.2%) — Invert Syrup — Sugar — 40 °L — Boil
Pitched onto fresh cake of Wyeast Scottish Ale 1728
fermented 2.5 weeks at 59F
OG 1.086
FG 1.014 !!!
That's a ridiculous 84% attenuation!!
Tasted it last night and there are no off flavors. Its got a great flavor, just thin and hot from the nearly 10% alcohol.
Anyone have any ideas here?
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