iralosavic
Well-Known Member
- Joined
- 17/10/11
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Just made my second Coopers Canadian Blonde.
1st: 23L Volume. Made using packet instructions.
1xCoopers 1.7kg CB tin + 1kg BE1
Enclosed yeast Pitched at 28c
Fermented at 19c for 5 days then 21c for remainder.
OG 1.036 @ 28c = 1.039
FG 1.012 after 15 days, with a rouse after 5 days.
2nd: 21L Volume. Made with a 6L boil with 600g LMDE and a Amarillo flavour/aroma hopping schedule, with remaining ingredients stirred in afterwards.
1xCoopers 1.7kg CB tin +600g LDME +500g Dextrose
Enclosed yeast Pitched at 20c
OG 1.036 @ 20c = 1.037
Currently fermenting at 21c
I expected the second recipe to result in a higher OG, considering it involved both more fermentables AND a less diluted volume. Am I missing something?
I don't expect this yeast to get this wort to below 1.010, even under controlled, static temperatures. Is 3.5%ABV a normal expectation for this beer?
Cheers
1st: 23L Volume. Made using packet instructions.
1xCoopers 1.7kg CB tin + 1kg BE1
Enclosed yeast Pitched at 28c
Fermented at 19c for 5 days then 21c for remainder.
OG 1.036 @ 28c = 1.039
FG 1.012 after 15 days, with a rouse after 5 days.
2nd: 21L Volume. Made with a 6L boil with 600g LMDE and a Amarillo flavour/aroma hopping schedule, with remaining ingredients stirred in afterwards.
1xCoopers 1.7kg CB tin +600g LDME +500g Dextrose
Enclosed yeast Pitched at 20c
OG 1.036 @ 20c = 1.037
Currently fermenting at 21c
I expected the second recipe to result in a higher OG, considering it involved both more fermentables AND a less diluted volume. Am I missing something?
I don't expect this yeast to get this wort to below 1.010, even under controlled, static temperatures. Is 3.5%ABV a normal expectation for this beer?
Cheers