AKnewbrews
Well-Known Member
Ok, so I brewed an extract brew w/steeping wheat of a wit beer. Final gravity was 1.057. After fermentation with the 3944 Belgian Wit yeast, it took 4 weeks to drop down to 1.014. I then racked to secondary atop of 14 cups of Pomegranate Arils. This calculates, according to USDA, to about 333 grams of sugar, or about 3/4 lbs.
So I added my pomegranates worth of 3/4 lb sugar (mostly fructose right?) to my brew. Unfortunately thats kinda hard to take a gravity sample from to calculate addition sugar added.
It has been sitting in secondary since the 19 Feb and today gravity checked in at 1.009. So after the high OG (for its style), the additional sugar added, and the low gravity (lower SG than before I racked to secondary), I have one hell of a Belgian Wit that not only tastes great, fruity, full bodied, and a nice pale red color, but has a noticeable alcohol presence to it.
Any thoughts on what this beer is coming in at for ABV? my guess is around 7 ABV. I don't know if "imperial" makes much sense, but thats not your typical wit ABV.
So I added my pomegranates worth of 3/4 lb sugar (mostly fructose right?) to my brew. Unfortunately thats kinda hard to take a gravity sample from to calculate addition sugar added.
It has been sitting in secondary since the 19 Feb and today gravity checked in at 1.009. So after the high OG (for its style), the additional sugar added, and the low gravity (lower SG than before I racked to secondary), I have one hell of a Belgian Wit that not only tastes great, fruity, full bodied, and a nice pale red color, but has a noticeable alcohol presence to it.
Any thoughts on what this beer is coming in at for ABV? my guess is around 7 ABV. I don't know if "imperial" makes much sense, but thats not your typical wit ABV.