UnclePeaches
Member
This is my 2nd batch of homebrew and I'm still in the "beginner mistakes" phase. Luckily my first mistake-laden batch ended up tasting like beer, so I'm pretty happy.
I brewed my 2nd batch on Monday (a hoppy American Wheat Ale) and my OG ended up being 1.074. The target OG was 1.050. I am trying to figure out the following:
Here is the recipe I followed and then a list of known mistakes:
1 lb. 2 Row
1 lb. Torrified Wheat
6 lbs. Wheat DME or 7.2 LBS Wheat LME
4 oz. Amarillo Hops
White Labs WLP001 California Ale Yeast
STEPS REMAINING
Re-rack and dry hop with 1oz of Amarillo hops for an additional week.
Bottle with ¾ priming sugar and allow 14 to 20 days for bottle conditioning.
NOTES
KNOWN MISTAKES
So... back to my original questions:
Many thanks,
PJ
I brewed my 2nd batch on Monday (a hoppy American Wheat Ale) and my OG ended up being 1.074. The target OG was 1.050. I am trying to figure out the following:
- Why did this happen. I'd like to learn from my mistakes so they don't happen in the future.
- Is there anything I can do about it now before I rack to secondary, dry-hop, and bottle?
Here is the recipe I followed and then a list of known mistakes:
1 lb. 2 Row
1 lb. Torrified Wheat
6 lbs. Wheat DME or 7.2 LBS Wheat LME
4 oz. Amarillo Hops
White Labs WLP001 California Ale Yeast
- Steep cracked grains in muslin bags from cold to 155 degrees. Hold at 155 degrees
- for 30 to 40 minutes. Drain and remove muslin bags.
- Bring to a boil. Add DME and 1 oz. of Amarillo Hops. Boil 30 minutes.
- Add 1 oz. Amarillo Hops. Boil for 25 minutes. (1/2 oz. if less hoppy is desired)
- Add 1 oz. Amarillo Hops. Boil for 5 minutes. (1/2 oz. if less hoppy is desired)
- Mix with cold water in fermenter to make 5 gallons.
- When cooled down to under 80 degrees, add White Labs WLP001 California Ale
- Yeast
- Ferment 68 to 70 degrees until fermentation completes.
STEPS REMAINING
Re-rack and dry hop with 1oz of Amarillo hops for an additional week.
Bottle with ¾ priming sugar and allow 14 to 20 days for bottle conditioning.
NOTES
- This was my first attempt at making a starter 2 days prior from liquid yeast.
- After the 60 min boil & hop additions, I cooled the wort from boiling to 72 degrees in 22 mins via ice bath.
KNOWN MISTAKES
- I brought my water up to 155 degrees, turned off the heat, then added the muslin bag of cracked grains to the water and let it steep for 30 mins, stirring occassionally.
- I did not shake/agitate the carboy before taking my gravity reading after I poured in the cooled wort & top-off water. (After I took the gravity reading, I pitched my yeast starter, then shook/agitated the carboy, attached blowoff tube and put in dark closet at 65-70 degrees.
So... back to my original questions:
- My OG ended up being 1.074 (target OG was 1.050).
- Why did this happen. I'd like to learn from my mistakes so they don't happen in the future.
- Is there anything I can do about it now before I rack to secondary, dry-hop, and bottle?
Many thanks,
PJ