OG, FG and first time with high mash temps

When I go high gravity ( like when I used to brew) I would always mash and pitch and ferment for maximum attenuation. For me that meant long and low, like 150 for 2 hrs pitched at least 1million/ml/plato and fermented in the upper 60s letting it rise after 72 hrs. OG 1.110 to FG 1.025 with 1968 (or 3787, lower pitch rate I think) was about as good as it got for me.

I would not have considered mashing to counter attenuation. Just my take on it.

Doing the math on og123 even if you got 80% attenuation you are still looking at fg around 25, which is near my upper limit for fg. again just my take on things.

 

Although I haven't done one quite that high, it looks to be in the ballpark for what I'd expect from seeing other people's results.

 

NiceFly is exactly right. You should not have mashed this one hot. 1.039 is as low as you're going to get this one. Hope you like drinking tar with everclear.

 

It might be done. But only a second hydrometer reading will tell you that.

 

I'm sure you already know this, but the more complex sugars that developed from the higher mash temps created lower yeast attenuation. I'm guessing it's probably done fermenting. I've heard of going as high as 156 but have never done a 160F mash before. I personally like my imperial stouts thick and chewy, so I think 1.039 is a good FG for this style... Are you planning on kegging this?

 

@SFACRKnight I think your Imperial Stout with a FG of about 1.039 will be just fine.

Last fall I homebrewed a clone of Hill Farmstead Everett (a Robust Porter) and I achieved an OG of 1.084 and a FG of 1.033 and I was very pleased with the mouthfeel of that beer. I was a little bit off from the Everett specs of 1.088 and 1.030 but I was pleased with the results.

Cheers!

 

I actually used a 'dual strategy' of depending on the significant amount of specialty malts and a less than attenuative yeast strain (Danstar Windsor) to achieve a higher final gravity.

Dave Green (@telejunkie ) achieved a high final gravity for his Everett clone by mashing high. Maybe he can share more details here.

Cheers!

 

1.039? It's in diabeetus beer territory, but it's probably good enough for second place at the state fair again.

 

Oh no. The BJCP says an American Imperial Stout should finish at 1.020-1.030.

 

*whispers @Brew_Betty* Shhhhhhh....... you're not allowed to provide dissenting opinions around here......... no one wants to hear it........

 

That's just to prevent lawsuits from diabetic BJCP judges.

 

I've never tried mashing high on beer with such a high OG. I tend to use it on the "moderate" Imperial beers...like an 8% DIPA or the Everett that I'm looking for a big body...but I'm also using good attenuating yeast strains for those too. So there is a balancing act there. Using Guiness strain with 160F mash....I'm actually surprised you finished with 66% attenuation which isn't too far outside its normal range (69-75%). Actually I'm calculating 68% attenuation on your beer.

At 11% ABV...I think it'll drink fine. Maybe even lay it down for a year.

 

3f dark lord is around 1.047 FG, granted its a bit higher OG than yours, but still!

 

@Scumbag81 did a hydrometer reading for Dirk Lard and it was 1.070. That's beyond diabeetus beer.

 

Now there's a good reason for me to put this beer on my 'Don't Wants' list. WOW!!