Mx750ktm
Well-Known Member
Here was the recipe for this attempt.
6.25lbs Pale Malt (2 Row)
4lbs White Wheat Malt
1lb Vienna Malt
****Mash 158 for 45 minutes****
0.25 Motueka Hops at 60 Minutes
0.25 Sorachi Ace 20 minutes
0.25 Motueka Hops 20 minutes
0.25 Sorachi Ace 7 Minutes
0.50 Lime Zest 5 Minutes
White Labs Hefeweizen IV Ale Yeast
****Start Vigorous Fermentation****
After Vigorous Fermentation subsides, add 1.75L Simply Limeade
****Ferment for a minimum of 3 weeks****
I had my LHBS mill my grains. They didn't run it through twice but did say the tightened the mill gap for me.
I mashed at roughly 156 for the 45 mins.
And then pulled the bag out and poured 170 degree water over the grains with enough water to bring me to 6.5 gallons. I then proceded with the boils and everything here went smooth.
When all was said and done and cooled down my gravity reading was 1.043 so about 9pts short which had me alarmed because off all my brews I've always hit my numbers right on or one off or so.
I've done some reading and seen maybe next time I should double mill Atleast the wheat? Anyone else believe this to be true? From what I've read seems like the grain is harder to mill especially for hitting target effeciency with biab.
Also last but not least I didn't have any dme on hand I know dumb me but I pitched my yeast it was active for 3 days and it's at it's final gravity. It's at 1.009. Is this normal for it to be done in 3 days I plan to still leave it alone for 10-14 days to let the yeast clean up some. I also know that this will now be lower in alcohol but could the beer still have potential to be a good drinker? I've never been so far off, so I wasn't sure if it actually changed the beer more than just the alcohol %.
Any insight would be great thanks Jake
6.25lbs Pale Malt (2 Row)
4lbs White Wheat Malt
1lb Vienna Malt
****Mash 158 for 45 minutes****
0.25 Motueka Hops at 60 Minutes
0.25 Sorachi Ace 20 minutes
0.25 Motueka Hops 20 minutes
0.25 Sorachi Ace 7 Minutes
0.50 Lime Zest 5 Minutes
White Labs Hefeweizen IV Ale Yeast
****Start Vigorous Fermentation****
After Vigorous Fermentation subsides, add 1.75L Simply Limeade
****Ferment for a minimum of 3 weeks****
I had my LHBS mill my grains. They didn't run it through twice but did say the tightened the mill gap for me.
I mashed at roughly 156 for the 45 mins.
And then pulled the bag out and poured 170 degree water over the grains with enough water to bring me to 6.5 gallons. I then proceded with the boils and everything here went smooth.
When all was said and done and cooled down my gravity reading was 1.043 so about 9pts short which had me alarmed because off all my brews I've always hit my numbers right on or one off or so.
I've done some reading and seen maybe next time I should double mill Atleast the wheat? Anyone else believe this to be true? From what I've read seems like the grain is harder to mill especially for hitting target effeciency with biab.
Also last but not least I didn't have any dme on hand I know dumb me but I pitched my yeast it was active for 3 days and it's at it's final gravity. It's at 1.009. Is this normal for it to be done in 3 days I plan to still leave it alone for 10-14 days to let the yeast clean up some. I also know that this will now be lower in alcohol but could the beer still have potential to be a good drinker? I've never been so far off, so I wasn't sure if it actually changed the beer more than just the alcohol %.
Any insight would be great thanks Jake