Help with IPA

[MashPaddler]

Made a batch of IPA a couple of weeks ago.

O.G 1.072
F.G 1.025
ABV 7.07

IBU 44.7

5.7kg Marris Otter
100g Special Malt
130g Rye malt
200g dark crystal
100g aromatic

20g centennial @ 60
90g cascade whole hops @ 10
90g cascade whole hops @ 5
40 g galaxy dry hop @ 7 days.

Mash 60 min @ 68c
2.5L starter of us-05
temp controlled ferment at 20c

It powered down to 1.025 in about 4 days, and has sat at this since. Should have got to 1.018. yeast has dropped out. Is it ok cold crash and keg or should I rouse and get a couple more points? Just weird, never had a problem with IPAs. First time I have done a 10 minute style IPA though

 

[Yob]

did you ramp up temps towards the end? This is usually good for those last few points.

Raise temps and give it a gentle stir if you arent in a hurry.. at 1025 I'd be very tempted to try and get it down a bit more

:icon_cheers:

 

[Screwtop]

Let's see:

Malt: tot Grist 6230g, Dextrinous (Cara/Crystal) Malts 400g = 6.42%

Mash Temp: 68

Given the above you would expect apparent attenuation to be just on the low side of average for your yeast.

Dry yeast pitching rate required = 16g

US-05 AA% around 75% average, so expect around 72% or FG: 1.019


Raises the questions: Your pitching Rate? Why a starter of dry yeast?

Screwy

 

[mxd]

I would check your hydrometer, you could keg now as it won't be a bottle bomb but I would wont it down to 1.018/19,

 

[slash22000]

Bottle it for a year and call it a barleywine. h34r:

Seriously though it's going to taste like syrup unless you can get it down some more. I don't have any personal experience but I'm lead to believe adding a little sugar (boiled/cooled/etc) to the fermenter can re-awaken the yeast and get things going again. Don't quote me on it though, might want to do some Googling.

 

[rosshorne]

To decrease your gravity you can adding some yeast and DME, try to get the yeast back into suspension through agitation, add more fermentables, add more yeast, etc.

 

[Midnight Brew]

Did you aerate your wort?

 

[Bizier]

To decrease your gravity you can adding some yeast and DME, try to get the yeast back into suspension through agitation, add more fermentables, add more yeast, etc.

I would not add DME to degrease the FG. It generally finishes high.
You could try splitting it in half and using a tiny amount of an enzyme with yeast.
You could add a few litres of water boiled with sugar, to get whatever your desired FG is an maintain alc, though dilute everything else a little.
You could re-brew and mash super low and blend the two. I recommend this, because I think twice as much IPA is never a problem.

 

[MashPaddler]

phew - finally home from work. Thanks to all who have responded. I was a bit worried about vegetable flavourings from dry hopping for too long in a referment.

Ok - yob - agree rouse and raise temps will see if it nudges it down a notch. I usually shake every couple of days so may need to re-pitch but didn't think about the temp.

Screwtop - I put 10g of dry yeast into the starter which ran for 36 hours stepped to 2.5l before chucking it in. I tend to do a starter to be sure of a solid ferment. May re think this strategy now....

Mxd - hydrometer has been solid for the last seven years, maybe the digital thermometer is going out of whack? Which means mash temp could have been over perhaps.

Rosshorne - yep repitch is an option, but was reluctant given I dry hopped already

Midnightbrew - yes, I try for the sweetspot of 26-27 c with the immersion chiller and then splash into the fermenter, usually works a treat and never had a stuck one til now.

Bizier - Dilution down a bit sounds feasible, as the alcohol is a bit out against the ibu at anyrate, noting of course the ratios will move down together. Not confident enough to know what I am doing with your other alternatives to avoid infection along the way.

Will rouse and bump the temps, recheck in the am, repitch and test the thermometer methinks.
Cheers all!!

 

[MashPaddler]

So the outcome - roused and ramped up temps and got her down to 1.021. Kegged and tried the first glass tonight - smells like freshly picked apricots and tastes like liquid sweet grapefruit. Definitely brewing again, but might drop a little columbus up front to give it a bit more backbone.