Perkt
Active Member
So I was up for trying my hand at an Amber Ale, found a recipe here that I thought looked nice, but was confused as to the batch size (was listed as an 11gal batch). I put it into beersmith and the OG for 11 gal came out way too low (something like 1010). I went ahead and brewed it as a 5 gal batch, then as I took out a sample to measure the OG it landed right at 1100. So, now what?
Here's the recipe I used:
16.75 lbs of 2 row
2 lbs of Munich
1.5 lbs of Crystal 20
1 lb of German Wheat
0.5 lb of Carapils
0.25 lb of Chocolate Malt
2 oz of Fuggles @ 60
1.5 oz of Willamette @ 30
0.5 oz of Fuggles @ 5
1 vial of WLP 001
Would it be wise to pitch a second yeast to help eat up the sugar, or let the yeast in there go to town (I'm afraid it may be overwhelmed).
Any advice would be much appreciated, going to need another homebrew to help relax and not worry!
Here's the recipe I used:
16.75 lbs of 2 row
2 lbs of Munich
1.5 lbs of Crystal 20
1 lb of German Wheat
0.5 lb of Carapils
0.25 lb of Chocolate Malt
2 oz of Fuggles @ 60
1.5 oz of Willamette @ 30
0.5 oz of Fuggles @ 5
1 vial of WLP 001
Would it be wise to pitch a second yeast to help eat up the sugar, or let the yeast in there go to town (I'm afraid it may be overwhelmed).
Any advice would be much appreciated, going to need another homebrew to help relax and not worry!