I just bottled a batch of orange wheat which I was hoping would be a nice light, easy drinking summer beer, but...According to Beersmith I got 91.6% attenuation for an ABV of 6%! OG= 1.050 FG= 1.004. I checked my hydrometer and corrected for temps. Can anyone figure this out? Anyone else get similar results with Munich?
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Orange Wheat
Brewer: Chance
Asst Brewer:
Style: American Wheat or Rye Beer
TYPE: Partial Mash
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.00 gal
Estimated OG: 1.046 SG
Estimated Color: 4.5 SRM
Estimated IBU: 18.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 11.11 %
5.00 lb White Wheat Malt (2.4 SRM) Grain 55.56 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 11.11 %
1.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 11.11 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 5.56 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 5.56 %
0.50 oz Tettnang [4.80 %] (60 min) Hops 8.6 IBU
0.50 oz Hallertauer [4.40 %] (30 min) Hops 6.0 IBU
0.50 oz Tettnang [4.50 %] (10 min) Hops 2.9 IBU
0.50 oz Hallertauer [4.40 %] (2 min) Hops 0.7 IBU
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 9.00 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 11.25 qt of water at 161.4 F 150.0 F
Brew Notes:
Add 2oz fresh diced orange peel last 5min of boil. Add 1.5oz fresh orange peel last 4 days of primary.
My actual mash temp was 149F. Fermented at 70F for 7 days. Chilled to 58 for last 36 hours to clear it out some. Sample at bottling smells and tastes good. Some orange with a bit of banana...mmmm...
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Orange Wheat
Brewer: Chance
Asst Brewer:
Style: American Wheat or Rye Beer
TYPE: Partial Mash
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.00 gal
Estimated OG: 1.046 SG
Estimated Color: 4.5 SRM
Estimated IBU: 18.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 11.11 %
5.00 lb White Wheat Malt (2.4 SRM) Grain 55.56 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 11.11 %
1.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 11.11 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 5.56 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 5.56 %
0.50 oz Tettnang [4.80 %] (60 min) Hops 8.6 IBU
0.50 oz Hallertauer [4.40 %] (30 min) Hops 6.0 IBU
0.50 oz Tettnang [4.50 %] (10 min) Hops 2.9 IBU
0.50 oz Hallertauer [4.40 %] (2 min) Hops 0.7 IBU
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 9.00 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 11.25 qt of water at 161.4 F 150.0 F
Brew Notes:
Add 2oz fresh diced orange peel last 5min of boil. Add 1.5oz fresh orange peel last 4 days of primary.
My actual mash temp was 149F. Fermented at 70F for 7 days. Chilled to 58 for last 36 hours to clear it out some. Sample at bottling smells and tastes good. Some orange with a bit of banana...mmmm...