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Date: 30 Nov 2006 14:27:55
From:
Subject: john bull LME and poor attenuation
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i just racked an english style porter to the secondary and i am
concerned about poor attenuation. i was wondering if it is because of
the john ull LME i used.
the recipe used one can (3.3 lbs) of john bull dark LME and 2.5 lbs of
muntons amber DME (5 gallon batch). the OG was 1.050 and the FG was
1.020, only 60% attenuation. i used a starter, with wyeast 1098
(british ale). i let it ferment for 10 days, but the FG wasn't dropping
any further.
the beer tasted fine. a little sweet, but that goes with the style, i
guess. if i were to make this beer again, and wanted to bring down the
FG, should i substitute some of the LME with sugar? how much? what is
the conversion ratio with LME and cane sugar? or is there another LME
with the same characteristics of john bull LME that has a higher
attenuation?
thanks
greg
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Date: 30 Nov 2006 17:04:38
From: David M. Taylor
Subject: Re: john bull LME and poor attenuation
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<pomoone@excite.com > wrote in message
news:1164925675.611102.134410@79g2000cws.googlegroups.com...
>i just racked an english style porter to the secondary and i am
> concerned about poor attenuation. i was wondering if it is because of
> the john ull LME i used.
Absolutely. John Bull finishes at notoriously high gravity.
> the recipe used one can (3.3 lbs) of john bull dark LME and 2.5 lbs of
> muntons amber DME (5 gallon batch). the OG was 1.050 and the FG was
> 1.020, only 60% attenuation. i used a starter, with wyeast 1098
> (british ale). i let it ferment for 10 days, but the FG wasn't dropping
> any further.
>
> the beer tasted fine. a little sweet, but that goes with the style, i
> guess. if i were to make this beer again, and wanted to bring down the
> FG, should i substitute some of the LME with sugar? how much? what is
> the conversion ratio with LME and cane sugar? or is there another LME
> with the same characteristics of john bull LME that has a higher
> attenuation?
I would substitute a pound or two of sugar for DME next time, this will
bring up the alcohol and bring down the final gravity. Just about any other
kind of LME won't experience quite as high a final gravity as John Bull, but
you still might not get much lower than about 1.017 if you follow the same
instructions as you did this time. That's my experience with extract
brewing. If you want to go lower, you either need to add a lot of adjucts,
or start doing partial mash.
--
Dave
"Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley
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Date: 30 Nov 2006 17:54:35
From: Ed Edelenbos
Subject: Re: john bull LME and poor attenuation
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<pomoone@excite.com > wrote in message
news:1164925675.611102.134410@79g2000cws.googlegroups.com...
>i just racked an english style porter to the secondary and i am
> concerned about poor attenuation. i was wondering if it is because of
> the john ull LME i used.
>
> the recipe used one can (3.3 lbs) of john bull dark LME and 2.5 lbs of
> muntons amber DME (5 gallon batch). the OG was 1.050 and the FG was
> 1.020, only 60% attenuation. i used a starter, with wyeast 1098
> (british ale). i let it ferment for 10 days, but the FG wasn't dropping
> any further.
>
> the beer tasted fine. a little sweet, but that goes with the style, i
> guess. if i were to make this beer again, and wanted to bring down the
> FG, should i substitute some of the LME with sugar? how much? what is
> the conversion ratio with LME and cane sugar? or is there another LME
> with the same characteristics of john bull LME that has a higher
> attenuation?
>
> thanks
>
> greg
>
Maybe Dan Listermann will chime in... I remember (long ago) having a
similar experience and it turns out Bull lme is something like the 2nd worst
attenuator... behind Laagland (or something like that.)
I'll try to remember my recipe sheet for the porter I have on tap right now.
Darned near right for my taste. If I can remember it, I'll post it later.
Ed
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Date: 01 Dec 2006 16:57:04
From: John 'Shaggy' Kolesar
Subject: Re: john bull LME and poor attenuation
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On 30 Nov 2006 14:27:55 -0800, <pomoone@excite.com > wrote:
> i just racked an english style porter to the secondary and i am
> concerned about poor attenuation. i was wondering if it is because of
> the john ull LME i used.
I've heard mixed opinions on John Bull, but some do say that it doesn't
attenuate well.
> the recipe used one can (3.3 lbs) of john bull dark LME and 2.5 lbs of
> muntons amber DME (5 gallon batch). the OG was 1.050 and the FG was
> 1.020, only 60% attenuation. i used a starter, with wyeast 1098
> (british ale). i let it ferment for 10 days, but the FG wasn't dropping
> any further.
What temp? I'd let it go for a little while longer, it's possible
you'll get a few more points out of it.
> the beer tasted fine. a little sweet, but that goes with the style, i
> guess. if i were to make this beer again, and wanted to bring down the
> FG, should i substitute some of the LME with sugar?
Yes, that would do it. It'll lower the FG and dry out the beer some.
> how much?
Depends on what FG you're shooting for. Figure that the sugar is 100%
fermentable.
> what is the conversion ratio with LME and cane sugar?
It's basically the same as LME:DME. IE, in order to keep the same OG
substitute 80% as much sugar for the LME you're replacing.
> or is there another LME
> with the same characteristics of john bull LME that has a higher
> attenuation?
There are extracts with higher attenuations (United Canadian is the highest I
know of at around 80% - 85% attenuation). However, I'm not sure how they
compare regarding the characteristics you're speaking of.
John.
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Date: 01 Dec 2006 08:41:10
From:
Subject: Re: john bull LME and poor attenuation
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> I would substitute a pound or two of sugar for DME next time, this will
> bring up the alcohol and bring down the final gravity. Just about any other
> kind of LME won't experience quite as high a final gravity as John Bull, but
> you still might not get much lower than about 1.017 if you follow the same
> instructions as you did this time. That's my experience with extract
> brewing. If you want to go lower, you either need to add a lot of adjucts,
> or start doing partial mash.
>
> --
> Dave
> "Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley
thanks for the advice. i plan on switching to all grain this summer. i
am a bit of a perfectionist, and extract brewing doesn't allow for the
control i want. is there a good web site that details the process of
partial mashing? again, i am a bit of a perfectionist, so "a little of
this, a little of that" makes me nervous. i would really like a
detailed explanation of the partial mashing process.
--greg
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Date: 01 Dec 2006 22:12:29
From: David M. Taylor
Subject: Re: john bull LME and poor attenuation
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<pomoone@excite.com > wrote in message
news:1164991270.052501.177420@80g2000cwy.googlegroups.com...
>
> thanks for the advice. i plan on switching to all grain this summer. i
> am a bit of a perfectionist, and extract brewing doesn't allow for the
> control i want. is there a good web site that details the process of
> partial mashing? again, i am a bit of a perfectionist, so "a little of
> this, a little of that" makes me nervous. i would really like a
> detailed explanation of the partial mashing process.
I'm not a web fiend so I don't know if I can help you there (you could try
www.howtobrew.com), but I do believe there was a very good article on
partial mashing in Brew Your Own magazine recently.... check the September
and October issues.
--
Dave
"Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley
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Date: 01 Dec 2006 09:59:50
From: Denny Conn
Subject: Re: john bull LME and poor attenuation
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pomoone@excite.com wrote:
>
> i just racked an english style porter to the secondary and i am
> concerned about poor attenuation. i was wondering if it is because of
> the john ull LME i used.
Yeah, JB is really high in unfermentables and the Munton's isn't all
thet fermentable, either.
---------- >Denny
--
Life begins at 60...1.060, that is.
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