papa87
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- Oct 2, 2012
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So, 5 days into my first batch fermenting away, I've read and been enlightened enough to recognize I've made some pretty laughable errors (as you'll see) that I'm shaking my head about now. The biggest flaw IMO is the painfully obvious lack of LME (Somehow used 3.3 lbs instead of the typical 6.6lbs). It is my understanding the VERY best I could hope for with grain assistance is maybe 3.0-3.5 ABV, but I'm worried I won't even be pushing that. Other errors include... steeping the grains too hot and short (165 for 30 mins), no OG reading, and overpitching yeast (2-11g pkts). So...on to the questions....#1- Some beers from 3 to 4 ABV are quite enjoyable for some, does a recipe such as this have any shot at landing in that ABV range? #2-if not, should i pitch in some sugar/honey/dry extract in the primary to attempt upping the ABV as a last resort? (so I'm not sipping what is basically an NA beer). I appreciate the patience with noobie silliness. My recipe was as follows...
3 Gallon Boil, 5.0 Gallon Batch
3.3 Lbs Bavarian Wheat LME (60 minute boil)
1.0 Lbs Flaked Wheat (30 mins @ 165)
1.0 Lbs Munich Malt (30 mins @ 165)
1.0 Lbs White Wheat Malt (30 mins @ 165)
0.50 oz Liberty Hops (60 minute boil)
1 Tbsp Corn Sugar (late addition, 15 minute boil)
2 (11g) pkts Safale WB06 wheat beer yeast
Despite the endless errors, it does at least have all the characteristics of healthy fermentation thus far (bubbling rate, healthy appearing krausen, 65-70 F, etc.)
3 Gallon Boil, 5.0 Gallon Batch
3.3 Lbs Bavarian Wheat LME (60 minute boil)
1.0 Lbs Flaked Wheat (30 mins @ 165)
1.0 Lbs Munich Malt (30 mins @ 165)
1.0 Lbs White Wheat Malt (30 mins @ 165)
0.50 oz Liberty Hops (60 minute boil)
1 Tbsp Corn Sugar (late addition, 15 minute boil)
2 (11g) pkts Safale WB06 wheat beer yeast
Despite the endless errors, it does at least have all the characteristics of healthy fermentation thus far (bubbling rate, healthy appearing krausen, 65-70 F, etc.)