srl135
Well-Known Member
I am about to bottle my first batch which is an amber wheat beer; it was a completely extract recipe. I called my LHBS to ask if they had a specific recipe or name for my beer and I was told that the extract has a standard recipe (which i got) and didnt have a cool name... thats all fine, but got me thinking.
If all the extracts have a standard recipe, then do they all have a standard expected ABV outcome? I am trying to determine if mine turned out right (at this stage). I have no doubt it will be good, but without a benchmark comparison or goal of OG and FG it is hard to judge. FWIW, my amber wheat produced an OG of 1.041 and FG of 1.006 (pre-bottling) which came out to 4.7%. I have a friend that just finished a regular amber which came out to 3.6%.. so what gives? Is the wheat yeast stronger? Other than the yeast, I believe all of our ingredients and steps were the exact same.
Not complaining, just curious if there was an expected outcome in ABV or SG's with all extract brews?
If all the extracts have a standard recipe, then do they all have a standard expected ABV outcome? I am trying to determine if mine turned out right (at this stage). I have no doubt it will be good, but without a benchmark comparison or goal of OG and FG it is hard to judge. FWIW, my amber wheat produced an OG of 1.041 and FG of 1.006 (pre-bottling) which came out to 4.7%. I have a friend that just finished a regular amber which came out to 3.6%.. so what gives? Is the wheat yeast stronger? Other than the yeast, I believe all of our ingredients and steps were the exact same.
Not complaining, just curious if there was an expected outcome in ABV or SG's with all extract brews?