Hello,
I recently made a witbeer and a belgian blonde and both ended up over attenuating. the witbeer should have finished at 1.011 but ended up at 1.005 and the blonde should have been 1.012 but ended up at 1.004. On both i hit my mash temps according to the recipe. I have confirmed my hydrometer and thermometer are properly calibrated as well. This is the first time I am using the belgian pilsner malt so i have narrowed it down to this malt being more fermentable than the 2 row and pale i have been using in other recipes.
So my question is... for the belgian blonde to finish at 1.012, how much should I raise the mash temp? I would think not more than one or 2 degrees? What do you all think? or should I cut the amount of simple sugar from the recipe so it drys out less (there was 1.5 pounds in a five gallon recipe)?
Thanks!
I recently made a witbeer and a belgian blonde and both ended up over attenuating. the witbeer should have finished at 1.011 but ended up at 1.005 and the blonde should have been 1.012 but ended up at 1.004. On both i hit my mash temps according to the recipe. I have confirmed my hydrometer and thermometer are properly calibrated as well. This is the first time I am using the belgian pilsner malt so i have narrowed it down to this malt being more fermentable than the 2 row and pale i have been using in other recipes.
So my question is... for the belgian blonde to finish at 1.012, how much should I raise the mash temp? I would think not more than one or 2 degrees? What do you all think? or should I cut the amount of simple sugar from the recipe so it drys out less (there was 1.5 pounds in a five gallon recipe)?
Thanks!