I recently brewed an oatmeal cream stout from the Mashmaker book (recipe here https://growlermag.com/homebrew-recipe-oatmeal-cream-double-stout/) with the intention of adding some chocolate & hazelnut flavours.
Main difference initially is that I added some cacao nibs to the mash.
I hit the OG, however the FG has come out at 1.032, rather than the expected ~1.015...
I had read the yeast I was using is highly flocculant, so I pitched some more after 2 weeks, to no avail. Fermentation schedule looked like -
- Day 0 - 18C, pitched 1 smackpack 1318 London 3 yeast
- Day 6 - 21C, roused yeast, gravity 1.032
- Day 13 - 21C, still 1.032, added 1 pack dry Garvin/Nottingham yeast
- Day 17 - still 1.032
For completeness, I scaled this down to an 11L brew:
- Maris otter 2240g
- Flaked Oats 263g
- Roasted malt (blackprinz) 230g
- Pale Chocolate 209g
- Crystal 120 (Dark Crystal) 164g
Nugget @ 60min 16g
Cacao nibs (mash) 49g
- Cacao nibs (secondary) 98g
Any thoughts on what might have gone wrong here - could the cacao nibs have somehow impacted the amount of fermentable sugers in the mash? (or are my sums just off..?)