Redwood Hefeweizen ABV Question
Here is the recipe for the Hefeweizen I made. I put it into secondary today after taking a hydrometer reading. I came up with an ABV of about 2.7%. I would appreciate it if one of you more experienced types would take a look at it, and see what may have contributed to my low reading. My initial theory is that I might have needed more malt extract.
7Lbs Wheat Liquid Extract
Steeped Grains (1hour)
1/2 lb Crystal 60L
1/2 lb Wheat Malt
1/2 lb Dextrin
1oz Hallertau Pellets @ 60
1oz Tettnang @ 40
1/2 oz Tettnang @ 5.
Yeast- White Labs American Hefeweizen
One thing I noticed with the grains, was that their seemed to be a fairly poor crush on them (especially the wheat). (How much does specialty grain add to actual fermentability?)
I am not into super high alcohol content beers, but would like to see a minimum of 5-6% on most. :confused:
Your crushed grains add little to fermentability.
?old yeast maybe??
Not sure without plugging it into ProMash--what was your original gravity, and where did it finish??
What does it taste like--does it taste too sweet??
Did you rack it too early?
There are a lot of possibilities here, and more details about your process would be helpful.
I'm also assuming this is a 5 gallon batch--the LME would give you a OG of 1.052 alone according to promash, so there's something up with the fermentation.
Also, what kind of weizen were you trying to make?
The Dextrin isn't needed (wheat gives great body and head retention in and of itself), and the Crystal isn't authentic for a Bavarian or German Weißbier.
Your recipe looks more like an American Amber weizen.
Your right. I don't know enough yet to name things right, but I was going for a more reddish colored wheatbeer. My OG after boiling was 1.045, and today I was at 1.025.
Maybe I should have waited to rack until I measured it another day, but the airlock hasn't bubbled in a couple of days, and the top was pretty much clear of foam. (Only a few light areas still floating.)
The yeast was supposed to be good until February of next year.
As far a flavor, didn't detect much at all when I sipped my test sample, It tasted like water with a slight alcohol taste.
I suppose I'll just have to wait it out and see what happens in the end. Likely I'll just end up with a Low ABV beer.
1.025 seems wayyy high for a normal gravity beer to finish. Looks to me like your fermentation never completed...
I definitely wouldn't bottle a 1.025 beer in many cases... if any...
1.025 is definitely too high. This beer needs to ferment some more.
Are you sure it is really finished? Airlock activity doesn't always tell a good story. The best way to ensure your beer is complete is to take a reading at least a day apart. If it is still changing then it is finished. However, if your reading do to change from 1.025 then my guess is you have a stuck fermentation.
If the reading are changing then just be patient. Good things come to those who wait! If it is stuck at 1.025, try moving it to a warmer location and give it a good stir. If that doesn't do the trick, pitch some additional yeast.
But no mater what.... Don't bottle it at 1.025 unless you like exploding beer bottles!
Since I already X-ferred to secondary, should I take a reading over the next day or so and see what happens or re-pitch right today. (Since I have aready cleaned my primary) Would their be enough residual yeast floating in secondary to complete fermentation?
Also, what should I be looking for as a FG with this type of beer?
Thanks for all of your assistance.
I never rush the primary fermentation. If there's still a bubble in the airlock every 60 seconds, I leave it. I use the FG to guide the end of the primary phase.
Also, depending on what you are fermenting on, you may have a leak in your bucket, your bung, etc, which may not show airlock activity, especially if the fermentation has slowed.
Also, racking too early can screw up and stall the primary fermentation (I've seen this a couple of times).
FG on my wheats have been around 1.010--1.014.
I'll give it until Saturday then. If nothing I will pick up some more yeast at LHBS before the Sunday and Monday closure.
|All times are GMT. The time now is 11:27 AM.|
Copyright ©2000 - 2013, Jelsoft Enterprises Ltd.