Hi, I am brewing a Munich Dunkel which has stopped fermenting a bit high. OG was 1.060 and it is currently 1.030 after 7 days. It has now settled at this level. I have used CML Hell and I was fermenting at 15oC. I bumped it upto 16oC but that hasn't helped. I'm guessing my mash has not released enough fermentable sugars? My mash schedule was 30 mins @ 50oC, 40 mins @ 64oC and 30 mins @ 70oC.
My recipe was, fir a 13l brew:
3.5kg Munich malt.
0.21kg brown malt;
0.15kg Special B;
0.24kg Biscuit malt;
0.25kg Carapils.
Efficiency was poor, was aiming for an OG if 1.067 but missed it that by 7pts. I guess that may affect my FG, but I wasn't expecting it to be quite so high.
I have another pack of Hell I could add to see if that helps? I'm not concerned about the beer being lower ABV, but am quite concerned about bottling (after another week) and having potential bottle bombs!! Any tips on what I could do?
Thanks.
My recipe was, fir a 13l brew:
3.5kg Munich malt.
0.21kg brown malt;
0.15kg Special B;
0.24kg Biscuit malt;
0.25kg Carapils.
Efficiency was poor, was aiming for an OG if 1.067 but missed it that by 7pts. I guess that may affect my FG, but I wasn't expecting it to be quite so high.
I have another pack of Hell I could add to see if that helps? I'm not concerned about the beer being lower ABV, but am quite concerned about bottling (after another week) and having potential bottle bombs!! Any tips on what I could do?
Thanks.
