I brewed this Saturday July 9th with just a couple of changes.
BROKEN HALO Belgian White Ale
Yeast: Belgian Witbier
Batch Size (Gallons): 5
Original Gravity: 1.063
Boiling Time (Minutes): 60
3.50 lbs. Light LIQUID Malt Extract
.00 lbs. Pale Malt 2-Row (UK)
3.25 lbs. Light Wheat Malt (German)
0.50 lbs. German Pale Ale MaltNot used
0.25 lbs. Belgian Pilsner MaltNot used
0.25 lbs. German Pilsner MaltNot used
1.00 lbs. Flaked Oats
Handful of Rice Hulls Not used since I was doing a partial mash with Extract
1.0 oz Tettnanger %? (60 min boil)
1 tsp. Irish moss (15 min boil)
0.75 oz Coriander Seed (5 min boil)
0.50 oz Sweet Orange Peel (5 min boil)
0.50 oz Bitter Orange Peel (5 min boil)
Belgian Witbier (White Labs #400)
It was suggested at the local supply store that I skip the 3 smaller amounts and just a an extra lb of the Pale Malt 2-Row (UK) and also skipped the rice hulls. I steeped the grains and Oats for 30 minutes starting temp of 160.
0.50 lbs. German Pale Ale Malt Not used
0.25 lbs. Belgian Pilsner Malt Not used
0.25 lbs. German Pilsner Malt Not used
Used about 2 gallons of the wort to sparge. Added the extract and brought it up to a boil for 60 minutes. I only used a 4 gallon boil to do all this and after an hour I only had about 3 gallons left. Transfered it to the fermenting bucket and added water to just over the 5 gallon mark. After chilling it down to 75°f I aerated and took a gravity reading before I pitched the yeast.
A couple of things probably played a part in this low OG.
1. The temp was at 145° after the 1/2 hour of steeping the grains.
2. I sparged with the 145° wort
Do you all think that was a major part of me missing my OG?
It's now fermenting away so time will tell. We had a great time doing our first batch at home.