I brewed up a batch of this two weeks using the recipe Denny posted back in post #28. The only thing I didn't add was the cane sugar. I also went with 2 pouches of D-180 as well. I had a OG of 1.090 and fermented with a huge starter of 1762. After the two weeks I'm sitting at 1.024. I thought it would get much lower than that. I'm trying to decide what to do with it at this point, any suggestions? It is currently sitting in the primary at 70 degrees.
Dark Strong
#61
Posted 29 February 2016 - 05:47 PM
#62
Posted 01 March 2016 - 07:19 PM
I brewed up a batch of this two weeks using the recipe Denny posted back in post #28. The only thing I didn't add was the cane sugar. I also went with 2 pouches of D-180 as well. I had a OG of 1.090 and fermented with a huge starter of 1762. After the two weeks I'm sitting at 1.024. I thought it would get much lower than that. I'm trying to decide what to do with it at this point, any suggestions? It is currently sitting in the primary at 70 degrees.
Basically I'm wondering if this is normal for it to finish this high or I missed something here? Should I try to get it going again somehow, add anything? Or just rack to secondary and let it be?
#63
Posted 01 March 2016 - 08:32 PM
#64
Posted 02 March 2016 - 08:12 AM
#65
Posted 02 March 2016 - 08:18 AM
I have never tried this before but I remember learning that the thing to do is pitch the clean up/second yeast at high krausen. Maybe someone else can confirm or dispute that?
#66
Posted 02 March 2016 - 09:30 AM
I brewed up a batch of this two weeks using the recipe Denny posted back in post #28. The only thing I didn't add was the cane sugar. I also went with 2 pouches of D-180 as well. I had a OG of 1.090 and fermented with a huge starter of 1762. After the two weeks I'm sitting at 1.024. I thought it would get much lower than that. I'm trying to decide what to do with it at this point, any suggestions? It is currently sitting in the primary at 70 degrees.
2 weeks is too soon. Stan has said that the last 10% of attenuation can take as long as the first 90%. Give it a couple more weeks.
Edited by denny, 02 March 2016 - 09:30 AM.
#67
Posted 02 March 2016 - 01:13 PM
Should I try and stir it back up again or just let it be?2 weeks is too soon. Stan has said that the last 10% of attenuation can take as long as the first 90%. Give it a couple more weeks.
#68
Posted 02 March 2016 - 05:20 PM
Would it come back alive with more yeast even after sitting for over a week with no activity?
Of the yeast can handle the alcohol level it should if there is enough sugar left. But Denny's suggestion of patience is probably best right now.
#69
Posted 03 March 2016 - 02:28 PM
#70
Posted 19 September 2016 - 12:50 PM
#71
Posted 19 September 2016 - 01:15 PM
This is the best one I've ever made. I intend to make it again soon using D-240 in place of the 180.
#304 Rochefort 8
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 16.58
Anticipated OG: 1.079 Plato: 19.08
Anticipated SRM: 28.4
Anticipated IBU: 28.1
Brewhouse Efficiency: 73 %
Wort Boil Time: 70 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 7.25 Gal
Pre-Boil Gravity: 1.060 SG 14.71 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
73.9 12.25 lbs. Pilsener Belgium 1.037 2
9.0 1.50 lbs. CaraMunich 80 France 1.034 80
6.0 1.00 lbs. Dark Candi Syrup 1.031 180
4.2 0.70 lbs. Cane Sugar 1.047 0
3.0 0.50 lbs. Flaked Corn (Maize) America 1.040 1
3.0 0.50 lbs. Special B Malt Belgian 1.030 114
0.8 0.13 lbs. Sinamar (BYO) Carafa extract 1.000 1000
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.70 oz. Fuggle Pellet 4.00 21.3 60 min.
0.60 oz. Hallertauer Mittelfruh Pellet 4.00 5.8 30 min.
0.40 oz. Hallertauer Mittelfruh Pellet 4.00 1.0 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.36 Oz Corriander Seed Spice 5 Min.(boil)
1.00 Tsp CaCO3 Other 0 Min.(mash)
Yeast
-----
WYeast 1762 Belgian Abbey II
Mash Schedule
-------------
Mash Name: Rochefort mash
Total Grain Lbs: 14.88
Total Water Qts: 16.00 - Before Additional Infusions
Total Water Gal: 4.00 - Before Additional Infusions
Tun Thermal Mass: 0.13
Grain Temp: 63.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
beta 0 30 140 137 Infuse 158 16.00 1.08
alpha 0 60 154 154 Infuse 212 5.56 1.45
Total Water Qts: 21.56 - After Additional Infusions
Total Water Gal: 5.39 - After Additional Infusions
Total Mash Volume Gal: 6.58 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
#72
Posted 19 September 2016 - 01:24 PM
#73
Posted 19 September 2016 - 02:13 PM
Thanks Denny, nice build. What's the corn bring? Dryness?
Yep, and a tiny bit of sweetness. That recipe is based on the recipe for Rochefort. They used to use corn, but I understand today it's just sugar.
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