Getting numbers right

[GABBA110360]

I've been have a go at cpa clone recipe
I fairly new to ag and biab
doing double batches mashed @ 65 in 42l then rinsed the bag in 20l @ 65c combined pre boil of 56l
cubed 46l
sg 1.046 in f/v fg1.004
hyd is correct @ 20c
can someone explain why i'm fermenting down so low as I was only after mid to high 4's in alc not over 5 as the numbers would suggest and that's kegging bottling would be higher
thanks in advance
ken

 

[Yob]

What yeast? Are you sure of those temps? If your thermometer is out you could be mashing lower than expected

 

[Keppmiestet]

What is your ph like when doing the mash ?

 

[GABBA110360]

What yeast? Are you sure of those temps? If your thermometer is out you could be mashing lower than expected

re cultured yeast from coopers pale ale a 3 l starter grown from 6 stubbies -digital thermometer that reads 100 at boil not a cheapie either
used 5.2 ph stabiliser ferment temp was about 23 area

 

[Ducatiboy stu]

Mm....I would be happy as a pig with attenuation like that

 

[GuyQLD]

I might be barking up the wrong tree here but nothing you have said indicates a problem pre fermentation. Granted I'm not that familiar with the coopers yeast but I imagine 1.004 is very low for it.

What's the taste/smell like? Can you detect anything that shouldn't be there?

 

[manticle]

Coopers yeast is a beast mate.

 

[GABBA110360]

Coopers yeast is a beast mate.

it tastes great even outta the hyd tube

 

[nala]

View attachment 66394

I've been have a go at cpa clone recipe
I fairly new to ag and biab
doing double batches mashed @ 65 in 42l then rinsed the bag in 20l @ 65c combined pre boil of 56l
cubed 46l
sg 1.046 in f/v fg1.004
hyd is correct @ 20c
can someone explain why i'm fermenting down so low as I was only after mid to high 4's in alc not over 5 as the numbers would suggest and that's kegging bottling would be higher
thanks in advance
ken

The following picture is a Brewmate recipe for CPA, as can be seen from the recipe, a lot of sugar is required to get the FG
down to 1,006.
The criteria for an Australian Pale Ale is :
OG : 1.044 - 1.050
FG : 1.004 - 1.006

In my experience to get a very low FG such as 1.004 - 1006 without adding sugar is very difficult.
Most commercial breweries use copious amounts of sugar....cheapness !

View attachment 66394

 

[nala]

I've been have a go at cpa clone recipe
I fairly new to ag and biab
doing double batches mashed @ 65 in 42l then rinsed the bag in 20l @ 65c combined pre boil of 56l
cubed 46l
sg 1.046 in f/v fg1.004
hyd is correct @ 20c
can someone explain why i'm fermenting down so low as I was only after mid to high 4's in alc not over 5 as the numbers would suggest and that's kegging bottling would be higher
thanks in advance
ken

The following picture is a Brewmate recipe for CPA, as can be seen from the recipe, a lot of sugar is required to get the FG
down to 1,006.
The criteria for an Australian Pale Ale is :
OG : 1.044 - 1.050
FG : 1.004 - 1.006

In my experience to get a very low FG such as 1.004 - 1006 without adding sugar is very difficult.
Most commercial breweries use copious amounts of sugar....cheapness !

 

[Ducatiboy stu]

But Coopers dont use any sugar.

 

[GuyQLD]

Coopers yeast is a beast mate.

Fair enough mate - I knew it had a reputation for being aggressive but 1.004 is rather aggressive. Over pitched perhaps? But I can't imagine a 65'C mash being the cause of any issues. Maybe it's just simply the coopers yeast and we can all call it a day?

 

[manticle]

Coopers yeast can easily get to 1006 in a few days in my experience so two points either way wouldn't freak me out too much.

 

[Ducatiboy stu]

Whatever you did, keep doing it

 

[GABBA110360]

Whatever you did, keep doing it

i'll just keep doing it I suppose I has been only taking about 3 days to ferment a double
so I must be doing something right I suppose