So Im not totally sure what happened here, but my starting OG was WAY over what was planned. I planned for 1.047 but it actually pushed 1.066 instead.
Luckily, I do my best to take very careful notes, especially when Im messing around with techniques new to me. This is what I did:
Apple Cider Wheat
1 k Muntons Light DME 29%
1 k Muntons Wheat DME 29%
750 g Apple Cider 22%
500 g Wheat Malt, Dark 14%
200 g Caravienne 6%
14 g Perle pellet 6.8% AA 60 min, boil
14 g Czech Saaz pellet 2.9% AA 5 min, post boil
White Labs Hefeweizen IV (WLP380)
Projections:
OG 1.047
FG 1.011
ABV 4.8%
SRM 7
IBU 11.8
Batch Volume 18 lt
Boil Volume 7 lt
Procedure:
Measure out and crush wheat malt, place in grain bag.
Cook in 2 lts water at 50 C (122F) for 30 mins
Raise temp to 68 C (155 F) for additional 30 mins
remove bag from pot, set aside to drip.In kettle, add water to get total amount of 3 lts
Steep crushed Caravienne 30 mins, strain out
Add water to 7 lt
Bring to boil, add 500 g Light DME, and 500 g Wheat DME
Return to boil, add bittering hops
At T- 15, add rest of DME, cider, continue boil
After 60 min, remove from heat, add finishing hops
Cool to 21 C (70 F), strain to primary with 11 liters water
Pitch yeast
Primary 3 weeks, bottle 2week condition
Actual Readings
OG 1.066
I made this two weeks ago, the SG at the moment is 1.020.
So the question is this: how the heck did the OG come out so high?
Could it have been the addition of the apple cider so late in the boil (although, obviously the longer it boils, the more evaporation= concentration of sugars leading to a higher OG)?
Or, could it have something to do with the way the wheat was mashed (everywhere I read that wheat malts need to be treated before it releases all of its potential sugars), resulting in too much efficiency?
Or could it be that BeerCalculus just has some funny calcs in it?
O.K, sorry, Im ranting here.
Luckily, I do my best to take very careful notes, especially when Im messing around with techniques new to me. This is what I did:
Apple Cider Wheat
1 k Muntons Light DME 29%
1 k Muntons Wheat DME 29%
750 g Apple Cider 22%
500 g Wheat Malt, Dark 14%
200 g Caravienne 6%
14 g Perle pellet 6.8% AA 60 min, boil
14 g Czech Saaz pellet 2.9% AA 5 min, post boil
White Labs Hefeweizen IV (WLP380)
Projections:
OG 1.047
FG 1.011
ABV 4.8%
SRM 7
IBU 11.8
Batch Volume 18 lt
Boil Volume 7 lt
Procedure:
Measure out and crush wheat malt, place in grain bag.
Cook in 2 lts water at 50 C (122F) for 30 mins
Raise temp to 68 C (155 F) for additional 30 mins
remove bag from pot, set aside to drip.In kettle, add water to get total amount of 3 lts
Steep crushed Caravienne 30 mins, strain out
Add water to 7 lt
Bring to boil, add 500 g Light DME, and 500 g Wheat DME
Return to boil, add bittering hops
At T- 15, add rest of DME, cider, continue boil
After 60 min, remove from heat, add finishing hops
Cool to 21 C (70 F), strain to primary with 11 liters water
Pitch yeast
Primary 3 weeks, bottle 2week condition
Actual Readings
OG 1.066
I made this two weeks ago, the SG at the moment is 1.020.
So the question is this: how the heck did the OG come out so high?
Could it have been the addition of the apple cider so late in the boil (although, obviously the longer it boils, the more evaporation= concentration of sugars leading to a higher OG)?
Or, could it have something to do with the way the wheat was mashed (everywhere I read that wheat malts need to be treated before it releases all of its potential sugars), resulting in too much efficiency?
Or could it be that BeerCalculus just has some funny calcs in it?
O.K, sorry, Im ranting here.
