Need help, no clue what happened, scaled a 5 gallon recipe to a 11 gallon (into the fermenter) and ended up with a gravity reading a full .020 lower than expected.
Probably my 20th batch, never had an issue scaling before.
Grain bill
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 45.0 %
6 lbs Wheat malt (1.6 SRM) Grain 2 45.0 %
2 lbs flaked wheat (1.0 SRM) Grain 3 9.9 %
2.00 oz Saaz [4.20 %] - Boil 70.0 min Hop 4 14.7 IBUs
2.00 oz Coriander Seed (Boil 10.0 mins) Spice 5 -
2.00 oz Orange Peel, Bitter (Boil 10.0 mins) Spice 6 -
2.0 pkg Belgian Witbier (Wyeast Labs #3944) [124.21 ml]
Milling the grains wasn't an issue.... I don't know what went wrong.
I have dried malt extract, never had to use it before, would like to up the OG if possible. Also have an unlimited supply of maple syrup. Prefer to not over attenuate the beer though.
Probably my 20th batch, never had an issue scaling before.
Grain bill
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 45.0 %
6 lbs Wheat malt (1.6 SRM) Grain 2 45.0 %
2 lbs flaked wheat (1.0 SRM) Grain 3 9.9 %
2.00 oz Saaz [4.20 %] - Boil 70.0 min Hop 4 14.7 IBUs
2.00 oz Coriander Seed (Boil 10.0 mins) Spice 5 -
2.00 oz Orange Peel, Bitter (Boil 10.0 mins) Spice 6 -
2.0 pkg Belgian Witbier (Wyeast Labs #3944) [124.21 ml]
Milling the grains wasn't an issue.... I don't know what went wrong.
I have dried malt extract, never had to use it before, would like to up the OG if possible. Also have an unlimited supply of maple syrup. Prefer to not over attenuate the beer though.