GhettoDickens
Active Member
So I tried doing this recipe:
https://www.homebrewtalk.com/f71/ole-zion-church-saison-246288/
I adjusted it in BeerSmith with 65% efficiency since it was my first all grain brew. The pre-boil gravity was right on target with what BeerSmith Said (1.051), but my final gravity is reading 1.088, which is a full point higher then the recipe (1.078) and is significantly higher than what BeerSmith says (1.064)
NOTES:
-I couldn't put the 1 lb Candy Sugar in BeerSmith since it isn't in the program (or I at least couldn't find it).
-I used more grains then the original recipe since I assumed I would only hit about 65% efficiency.
I have been doing a little research, and it sounds like a beer with such a high gravity will take months to become drinkable (though the original recipe said around a month and a half to two months). It also sounds like I may have not pitched enough yeast for such a high gravity. I used one Wyeast 3711 French Saison smackpack.
I guess I want to know why I got such a high post-boil gravity reading and how I should handle it. Also, what should I expect in regards to how it will change the characteristics of the beer (ie ABV).
Any help would be greatly appreciated!
https://www.homebrewtalk.com/f71/ole-zion-church-saison-246288/
I adjusted it in BeerSmith with 65% efficiency since it was my first all grain brew. The pre-boil gravity was right on target with what BeerSmith Said (1.051), but my final gravity is reading 1.088, which is a full point higher then the recipe (1.078) and is significantly higher than what BeerSmith says (1.064)
NOTES:
-I couldn't put the 1 lb Candy Sugar in BeerSmith since it isn't in the program (or I at least couldn't find it).
-I used more grains then the original recipe since I assumed I would only hit about 65% efficiency.
I have been doing a little research, and it sounds like a beer with such a high gravity will take months to become drinkable (though the original recipe said around a month and a half to two months). It also sounds like I may have not pitched enough yeast for such a high gravity. I used one Wyeast 3711 French Saison smackpack.
I guess I want to know why I got such a high post-boil gravity reading and how I should handle it. Also, what should I expect in regards to how it will change the characteristics of the beer (ie ABV).
Any help would be greatly appreciated!