gravity problem with my beer

[jerryblack]

hello friends I have a problem. last week i brewed a witbier with gravity of 1.054 ( mash temperature of 66 C), check today and had a gravity of 1.003 and it should be in 1.012. i wanted to know what happened

thanks for the help

 

[jfk69]

With a mash temperature that low (~150-151F), you probably had more fermentable sugars than with a higher mash temperature. It would help to have a little more information, specifically what yeast strain, fermentation temperature, process, etc.

 

[flars]

A mash temperature of 68° to 69°C would have had more unfermentable sugars in the wort to give you a higher FG and more body.

 

[TopherM]

The attenuation numbers on any given pack of yeast is an AVERAGE attenuation number. No two fermentations are the same, and yeast characteristics are fairly predictable, but somewhat random as well.

What style of beer was this, and what strain of yeast?

 

[jerryblack]

Could it be that I'm using too much nutrients in the wort? because the mash temperature was 152 f. i am using mangrove jack belgian yeast. the same happens with a Saison that i brewed 2 week ago with Danstar Belle Saison Dry Yeast

 

[m1batt1]

Could it be that I'm using too much nutrients in the wort? because the mash temperature was 152 f. i am using mangrove jack belgian yeast. the same happens with a Saison that i brewed 2 week ago with Danstar Belle Saison Dry Yeast

I know nothing of the mangrove jack but the belle saison yeast is a beast and I'm not surprised it took your last batch that low. I brewed honey cream ale and used the belle according to recipe FG should have been around 1.010-1.013. It finished at 1.002.

Sounds like either you mashed too low like stated above or your recipe is stating a final gravity based off a yeast strain other than what you're using and the strain the numbers are based on are a lower attenuating yeast.

 

[blizz81]

Yeast is one thing to watch, and also, are you measuring temps at different places in the mash at the end of the mash right before you run off? My old mash tun used to lose 8-10 degrees (F) of temp over an hour (even though it was a rather pricey GOTT-cooler-style mash tun "made for homebrewing") and it was difficult to get anything to finish over 1.010.

 

[TopherM]

Belgian yeast are definitely designed to end dry.

Did the original recipe that called for the 1.012 FG also specifically call for the mangrove jack belgian yeast, or did you make that addition?

My guess would be the recipe just called for 75% attenuation, and because you used the Belgian yeast strain, you got higher attenuation and finished lower.

If you are going for a Belgian Wheat, I wouldn't worry about it, you want it to be dry! If weren't going for the Belgian character, well then you shouldn't have used a Belgian yeast