Intentionally aiming for low attenuation

[marshbrewer]

I'm about to pull the trigger on an order for the ingredients for my Christmas brew, a Ron Pattinson historic recipe.

It calls for quite low attenuation of about 61%.

The grist is here

My plan is to use Windsor yeast and mash higher than I normally would, at 67 degrees to hopefully get lots of sugars that the yeast won't ferment.

I am then planning on fermenting at 22.

Does this sound about right?

 

[BeerCat]

How about a different yeast like wlp004. I have had quite a few stouts stick at 1020 using that so i moved onto different yeasts. Would be suitable for the grist. I am surprised by the large percentage of black malt and look forward to hearing how it comes out.

 

[marshbrewer]

Thing is, I was hoping for a yeast that I know doesn't ferment maltotriose, such as Windsor, rather than stalling a yeast that might spring back to life later and produce bottle bombs, if you see what I mean.

 

[rats_eyes]

This sounds reasonable to me, though I'd be tempted to budge up mash temperature a few extra degress to 69 or so to ensure it's less fermentable. 67 doesn't usually have a significant effect on my system. I don't have experience using windsor though, so others might be able to chime in with more relevant experience

 

[NIGHTSKY BREWING]

WLP002 and 69deg....

 

[marshbrewer]

Cheers folks. I'll up my mash temp a bit. Doesn't the Fuller's strain have a habit of creeping fermentation? As you can tell, I'm paranoid about this aspect of intentionally finishing high!

 

[rank_frank]

Your plan to use Windsor should work well. There's a thread on here from last week or so where someone's beer stopped at 60% attenuation using Windsor. It wasn't what he wanted but if 60% is what you're looking for then Windsor will do.

I've not used it myself but I have heard that it's hard to get it to flocculate

 

[Simonh82]

Windsor and high mash temp should do it. I'd avoid the simple sugar as this will increase attenuation.

 

[MyQul]

As well as mashing high, mash short too. I mashed my last bitter at 70C for 40 mins. I got 72% attenuation from notty when normally it will give 79%.