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04-03-2011, 02:56 PM
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#1
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Feedback Score: 0 reviews
Join Date: Sep 2010
Location: Canandaigua, New York
Posts: 5
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Gravity problems with wit
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Hey guys,
I just brewed a wit yesterday with equal parts American 2-row and torrified wheat, and 1lb flaked oats. The crush looked fine, and I used a simple mash with batch sparge. the grain bill was 9.5lbs, and I mashed for an hour at about 155 with 4gal, then sparged with 4 more gallons @ 177 or so. Beersmith said my O.G. should have been 1.052, but The reading I took after brewing only came to 1.036! I mashed with about a half gallon more than it said to to raise the temperature a little, and made up for it with a little less sparge water. My intended mash temp was 152. What went wrong? Needless to say, I'm pretty frustrated. Thanks in advance for any help!
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04-04-2011, 03:14 PM
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#2
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Join Date: Jan 2010
Location: Medford, MA
Posts: 3,567
Liked 60 Times on 58 Posts
Likes Given: 1
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what temperature did you take the reading at and how well did you mix it before you pulled the sample? Regardless, beersmith lied to you cuz 1.052 would be 100% efficiency @7 gallons. Sounds like you got 70% efficiency to me, nothing wrong with that
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04-04-2011, 03:51 PM
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#3
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Join Date: Sep 2010
Location: Canandaigua, New York
Posts: 5
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I took the reading after the boil at about 62 degrees. I didn't think to take a pre-boil reading. I also only ended up with about 4.5 gallons in the fermentor after a 60 min boil, but I've read that this might be due to greater absorption by wheat and oats than barley.
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04-04-2011, 03:58 PM
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#4
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Join Date: Jan 2010
Location: Medford, MA
Posts: 3,567
Liked 60 Times on 58 Posts
Likes Given: 1
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oh my bad, i misinterpreted what you meant, thought that was a pre-boil reading. Nothing sounds wrong with you're technique, so I'm at a loss unless you're thermometer or hydrometer are off.
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04-04-2011, 05:06 PM
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#5
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Join Date: Aug 2009
Location: Charlottesville, VA
Posts: 1,892
Liked 17 Times on 17 Posts
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I always have low efficiency when I use a lot of wheat - I guess because it doesn't get crushed as completely. I suspect torrified wheat is the same.
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04-04-2011, 05:37 PM
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#6
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Join Date: Sep 2010
Location: Canandaigua, New York
Posts: 5
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hmmm... Thanks Kanz, I'll do some research on that.
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04-06-2011, 03:08 PM
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#7
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Join Date: Sep 2010
Location: Canandaigua, New York
Posts: 5
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I've read that torrified wheat needs a protein rest at ~120F for 15-20 minutes to break down proteins into more fermentables, I'm thinking that's probably what I did wrong.
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04-06-2011, 03:14 PM
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#8
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Join Date: Aug 2009
Location: Charlottesville, VA
Posts: 1,892
Liked 17 Times on 17 Posts
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Proteins aren't fermentable.
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04-06-2011, 05:09 PM
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#9
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Feedback Score: 0 reviews
Join Date: Sep 2010
Location: Canandaigua, New York
Posts: 5
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What I meant was, "to break down proteins and release more starches from the endosperm, which could then be broken down into fermentable sugars in the mash." stupid autocorrect :P
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