Yeast Attenuation ??

[bob downe]

Hi all,

I have just been messing with the yeast attenuation calculator on the forum.

My beer had on OG of 1053 and at the moment is down to 1020. Assuming that the S04 that I've used is about 72.5% effciient, the calc says it is likely to stop at 1015.

My question is, how do you make stronger beer then?? If you had say an SG of 1065 it would attenuate to 1018.

Won't this leave you with a much sweeter beer (than at say 1012) due to the sugars left behind.

I'm sure I'm missing something. :hmm:

 

[Wez]

Using your figures..

1.053 down to 1.015 = a drop of 35 gravity points = 5%
1.065 down to 1.018 = a drop of 47 gravity points = 6.2%

You can control the amount of fermentable sugars produced at the mash stage a low mash temp (e.g. 64c) will give you a drier thinner tasting beer as more fermentable sugars are produced, a higher mash temp (e.g. 68c) will give you a sweeter more full bodied beer as more sugars that cannot be fermented are produced.

 

[bob downe]

Ahhhhh,

So to make a stronger beer that was not too sweet, you would mash a bigger grain bill @ 64C to give you more fermentable sugars but less sweetness.

To make a stronger beer that had more body and sweetness you would mash a bigger grain bill @ around 68C to give you more unfermentable sugars.

If that is correct it makes sense.