Six weeks ago I brewed the NB honey weizen extract kit. Everything went as planned and I believe the OG was around 1.046 (I forgot to write it down), it was supposed to be 1.048. After about 10 days I transfered to secondary and then about a week ago (5 weeks from brewing) I racked to a keg and put it under 12psi of pressure in the kegerator. On Friday night I had my first glass and it tasted like honey water.
Yesterday I took a gravity reading (forgot to do it when racking to keg) and it was 1.010. I believe this gives me an attenuation of 78% which is what was expected from the recipe.
Has anyone else made this kit before? Any change it will get better with age?
Here is the recipe if it helps:
Fermentables
* 6 lbs. Wheat Malt Syrup
Boil Additions
* 1 oz. Tettnang (60 min)
* 1 lbs. Honey (1 min)
Yeast
* Wyeast #1010 American Wheat Yeast. A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style. Flocculation: low. Apparent attenuation: 74-78%. Optimum temperature: 58-74.
Yesterday I took a gravity reading (forgot to do it when racking to keg) and it was 1.010. I believe this gives me an attenuation of 78% which is what was expected from the recipe.
Has anyone else made this kit before? Any change it will get better with age?
Here is the recipe if it helps:
Fermentables
* 6 lbs. Wheat Malt Syrup
Boil Additions
* 1 oz. Tettnang (60 min)
* 1 lbs. Honey (1 min)
Yeast
* Wyeast #1010 American Wheat Yeast. A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style. Flocculation: low. Apparent attenuation: 74-78%. Optimum temperature: 58-74.
