I just did a batch of wheat beer (A knock-off of Miami Weisse) and when I took the OG before pitching the yeast it was quite low. The recipe calls for an OG of 1.052 and I got something more along the lines of 1.036. What happened? Is it going to turn out okay?
Here is my adapted recipe and steps below. Let me know if I am missing something or you have an idea how this could have happened.
6lbs Muntons Wheat DME (60% wheat)
8 oz Wheat grains
4 oz Crystal 40L
1 oz of Williamette hops (60 minute boil)
1/4 oz of Perle Hops (5 minute boil)
Windsor yeast (the original recipe called for Bavarian, but the LHBS was out)
1. Steeped grains (in grain bag) at 160 degrees for 25 minutes in 2g water.
2. Added DME, stirring and brought the water (w/out grains) to boil.
3. Added 1 oz of Williamette Hops at boil. Started 60 minute boil.
4. Added 1/4 oz Perle hops with 5 minutes left in boil.
5. Cooled wort to 74 degrees.
6. Strained wort into fermenter (i think this is what messed up the OG)
7. added additional water to make 5 gallons.
8. took gravity reading (multiple times) and got consistently 1.035-1.037.
9. Got mad.
10. Pitched rehydrated yeast.
11. Sat down and typed this note.
Thoughts?
Would straining the wort cause such a drastic decline in OG?
I did use different yeast and hops for the wort than the original recipe called for. Would that cause it?
Should I be worried? I know, RDWHAHB...but still.
Thanks- Jeff
Here is my adapted recipe and steps below. Let me know if I am missing something or you have an idea how this could have happened.
6lbs Muntons Wheat DME (60% wheat)
8 oz Wheat grains
4 oz Crystal 40L
1 oz of Williamette hops (60 minute boil)
1/4 oz of Perle Hops (5 minute boil)
Windsor yeast (the original recipe called for Bavarian, but the LHBS was out)
1. Steeped grains (in grain bag) at 160 degrees for 25 minutes in 2g water.
2. Added DME, stirring and brought the water (w/out grains) to boil.
3. Added 1 oz of Williamette Hops at boil. Started 60 minute boil.
4. Added 1/4 oz Perle hops with 5 minutes left in boil.
5. Cooled wort to 74 degrees.
6. Strained wort into fermenter (i think this is what messed up the OG)
7. added additional water to make 5 gallons.
8. took gravity reading (multiple times) and got consistently 1.035-1.037.
9. Got mad.
10. Pitched rehydrated yeast.
11. Sat down and typed this note.
Thoughts?
Would straining the wort cause such a drastic decline in OG?
I did use different yeast and hops for the wort than the original recipe called for. Would that cause it?
Should I be worried? I know, RDWHAHB...but still.
Thanks- Jeff