Thanks for the helpful replies. Not to worried about forking out for new yeast, but I'd rather not have to drive to get it. I'm lazy, not tight
The yeast I used is 3rd gen WLP-001. The previous generation slammed a 1.079 Red IIPA with over 10% crystal to 1.008, which is an AA of close to 90%. It should be healthy enough, although this brew is the first I've done from the new generation, which was washed out of a 1.050 APA.
I cross check the temp on the HERMS outlet with a digital stick thermometer in the mash. Normally the mash temp lags about 1 degree behind the HERMS, so I guess that rules that out. The ferment seemed normal this time too, signs of fermentation after about 4 hours, and a slightly smaller than usual krausen within 24hr. Fridge temps seem ok. I normally start at 17 and ramp to 22 over 4 days. The cold ambient temp means it's relying on the heat belt, rather than cooling. The temp seems to bounce around more when on the belt, but not more than 1 degree, and it settles after a few hours.
The recipe is based on
Jamil's Amber-Red Ale from beerdujour.com
My recipe is as follows. Used 86%AA, as that's what I got on the last brew of similar gravity with this yeast. Plugging in 69% gives me what I actually got.
American Amber #1
American Amber Ale
Recipe Specs
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Batch Size (L): 23.0
Total Grain (kg): 4.825
Total Hops (g): 66.00
Original Gravity (OG): 1.057 (°P): 14.0
Final Gravity (FG): 1.008 (°P): 2.1
Alcohol by Volume (ABV): 6.42 %
Colour (SRM): 16.5 (EBC): 32.5
Bitterness (IBU): 38.6 (Rager - No Chill Adjusted)
Brewhouse Efficiency (%): 87
Boil Time (Minutes): 60
Grain Bill
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3.500 kg Pale Malt, Traditional Ale (Joe White) (72.54%)
0.400 kg Carared (8.29%)
0.400 kg Munich, Light (Joe White) (8.29%)
0.200 kg Carapils (Dextrine) (4.15%)
0.200 kg Crystal 120 (4.15%)
0.125 kg Chocolate (2.59%)
Hop Bill
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14.0 g Columbus Pellet (15% Alpha) @ 60 Minutes (Boil) (0.6 g/L)
13.0 g Cascade Pellet (6.4% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
13.0 g Centennial Pellet (9.9% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
13.0 g Cascade Pellet (6.4% Alpha) @ -10 Minutes (Aroma/Whirlpool) (0.6 g/L)
13.0 g Centennial Pellet (9.9% Alpha) @ -10 Minutes (Aroma/Whirlpool) (0.6 g/L)
Misc Bill
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2.0 g Calcium Chloride @ 0 Minutes (Mash)
2.0 g Epsom Salt (MgSO4) @ 0 Minutes (Mash)
2.5 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
1.8 g Calcium Chloride @ 60 Minutes (Boil)
1.8 g Epsom Salt (MgSO4) @ 60 Minutes (Boil)
2.3 g Gypsum (Calcium Sulfate) @ 60 Minutes (Boil)
4.0 g Brewbrite @ 10 Minutes (Boil)
4.0 g Yeast Nutrient @ 10 Minutes (Boil)
7.5 g Polyclar @ 1 Days (Secondary)
step mash 52/10, 68/60,72/10,78/10
Fermented at 18°C with WLP001 - California Ale
Notes
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6/9/2013 10:16:33 AM : Adjusted for No-Chill to allow for long rest before whirlpooling etc.
Hop additions calculated on extra 2l volume to allow for unhopped starter
Recipe Generated with
BrewMate