CreekBrewery
Well-Known Member
As this is my first post I'd like to thank everyone for sharing their knowledge and experience. I've been reading posts old and new, studying like it was my college final exam. I started out making a few kits and I just made my first nonkit beer, a Belgian Wit. I saved and washed the yeast, Wyeast 3944, and was hoping to reuse it. The Wyeast website says this yeast can also be used for a triple so I thought I'd give it a try.
I'm hoping to get some feedback on this bad boy, here is my info from BeerSmith.
Type: Partial Mash Date: 7/26/2009
Batch Size: 5.00 gal
Boil Size: 6.82 gal
Boil Time: 60 min
Brewhouse Efficiency: 72.00
Ingredients
Amount Item Type % or IBU
7 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 57.14 %
3 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 24.49 %
4.0 oz Aromatic Malt (26.0 SRM) Grain 2.04 %
0.75 oz Hallertauer [4.80 %] (60 min) Hops 11.6 IBU
0.50 oz Hallertauer [4.80 %] (30 min) Hops 5.9 IBU
0.50 oz Tettnang [4.50 %] (5 min) Hops 1.4 IBU
0.50 oz Coriander Seed (Boil 5.0 min) Misc
1.00 tsp Irish Moss (Boil 10.0 min) Misc
2 lbs Candi Sugar, Clear (0.5 SRM) Sugar 16.33 %
1 Pkgs
Belgian Witbier (Wyeast Labs #3944)
[Starter 500 ml]
Yeast-
Wheat
Beer Profile
Est Original Gravity: 1.093 SG
Est Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 9.19 %
Bitterness: 26.1 IBU Calories: 43 cal/pint
Est Color: 5.6 SRM
The FG seems a bit high from what I understand of triples. I was planning on adding the sugar in steps starting at high Kreusen like I've read about on HBT. Could I add some yeast nutrient with each sugar injection to help with attenuation?
Thanks for your help!
I'm hoping to get some feedback on this bad boy, here is my info from BeerSmith.
Type: Partial Mash Date: 7/26/2009
Batch Size: 5.00 gal
Boil Size: 6.82 gal
Boil Time: 60 min
Brewhouse Efficiency: 72.00
Ingredients
Amount Item Type % or IBU
7 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 57.14 %
3 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 24.49 %
4.0 oz Aromatic Malt (26.0 SRM) Grain 2.04 %
0.75 oz Hallertauer [4.80 %] (60 min) Hops 11.6 IBU
0.50 oz Hallertauer [4.80 %] (30 min) Hops 5.9 IBU
0.50 oz Tettnang [4.50 %] (5 min) Hops 1.4 IBU
0.50 oz Coriander Seed (Boil 5.0 min) Misc
1.00 tsp Irish Moss (Boil 10.0 min) Misc
2 lbs Candi Sugar, Clear (0.5 SRM) Sugar 16.33 %
1 Pkgs
Belgian Witbier (Wyeast Labs #3944)
[Starter 500 ml]
Yeast-
Wheat
Beer Profile
Est Original Gravity: 1.093 SG
Est Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 9.19 %
Bitterness: 26.1 IBU Calories: 43 cal/pint
Est Color: 5.6 SRM
The FG seems a bit high from what I understand of triples. I was planning on adding the sugar in steps starting at high Kreusen like I've read about on HBT. Could I add some yeast nutrient with each sugar injection to help with attenuation?
Thanks for your help!