IRA stuck

[wombil]

Hey Guys,Got a bit of a problem.
I have an irish red ale going,started OG 1.050
Into fermenter 11 th February
Check SG 25 th February 1.018
Give it a bit of a shake.
Check SG 4th March 1.018
Shake **** out of it.
Check SG 6th March 1.018
Was expecting FG of 1.010 but not happening.
Recipe (from here) and method below.

Volume to FV = 40 litres
BB Ale 8.000 Kg
Carared 1.300 Kg
Cararoma .400 Kg
Roast Barley .040 Kg

EKG 60 @ 60
30 @ 15

Mash in 50 Ltr water @78 deg gives 66 deg 60 minute mash + bit of sparge to maintain volume.
To FV onto US-05 yeast cake. Ferment at 18 deg C
BIAB and NO chill.

Looks bloody good and tastes ok too but alc.works out about 4%. Bit weak.
Been thinking of giving it a bit more us-05 and would like opinions on that but happy to keg it at this
if it takes much longer.
Thanks for any thoughts on this. never happened before but there's always a first time for everything hey.

 

[ticinglese]

unfortunate name for an irish ale mate

 

[tiprya]

The wiki has an article on stuck beers but I don't think it's been resurrected after the site upgrade.

Try swirling the fermenter and raising the temp. After that try fresh yeast. And do a forced ferment test to see what your FG should be.

 

[roverfj1200]

Warm it up to 24c if you can and a bit of a swirl round. But it could be done.

Cheers

 

[Bribie G]

Take it to an Orangemens Parade. That will get it worked up.

 

[Screwtop]

1. 17% Dextrinous Malt
2. Mashed in at 78°C

1.018 is possibly around the mark.

Screwy

 

[mckenry]

1. 17% Dextrinous Malt
2. Mashed in at 78°C

1.018 is possibly around the mark.

Screwy

78 is the strike water to mash at 66
Mash in 50 Ltr water @78 deg gives 66 deg 60 minute mash

 

[manticle]

Still if the thermometer is out by a degree or 2 coupled with the amount of cara as Screwy pointed out, 1018 could be it.

Fast ferment test will tell you if it is.

 

[Beerbuoy]

50lt water at 78C doesn't sound right. I don't know your equipment but that looks like the mash would be higher then 66C?? Did you check the actual mash temp?

 

[wombil]

Yes checked it.By the time I get the water from the boiler tap into a bucket then pour over the grain in the mt it seems to lose quite a bit of heat.
I have 50 litres of 78 C water going into a cold 65 litre esky with 9.74 Kg cold grain.(esky and grain probably 18/20 deg C).That's the way it works out.
I have it in two 20 ltr fermenters so may keg one tomorrow and give the other a shot of us-05 for another week and see how it goes.
tho I am thinking that it could be done as some say.Will google fast ferment as I am unaware how this goes.
How would the extra yeast affect the taste?Might only use half a sachel.
Thanks everyone for the replies.

 

[warra48]

17.45 % Cara malts, and you wonder why it's finished high?

 

[wombil]

OK then,what would be the accepted percentage limit?

 

[Diesel80]

For comparison,
I did a English Brown Ale with ~16% spec malt. Brown malt 9%, some black malt 2% and dark crystal 5% and finished at 1.016 in the fermenter.

Carbed with Dex and the yeasties left knocked another point off in the keg.

I mash at 64-66 deg, usually spends 40mins at about 65 then drops a deg or two more over the mash time.
If you mashed a fraction higher than me, then i reckon its bottomed out.

Cheers,
D80

 

[wombil]

Thanks diesel.Just keg it now I think.It tastes good enough,just liked a bit more al k hall.