beargrylls
Well-Known Member
I have a black spiced wit that I bottled to last saturday, and the FG was 1.023-1.024 (OG 1.071) after 2 weeks. I used WLP550 Belgian Ale Yeast @ about 66-68. The brew was from a big community brew batch in Baltimore, an 80 gallon all grain brew, and i took home 4 gallons of wort to ferment. Here is the recipe:
228lb grain + 280qt water @171deg = 90min mash @152deg
30gal liquid decoction to 10min mashout @170deg
41.2% - 100lb - Briess flaked wheat
20.6% - 50lb - Briess 2row brewers malt
20.6% - 50lb - Briess 6row brewers malt
4.9% - 12lb - Briess rice hulls
2.3% - 5.5lb - Weyermann chocolate rye malt
2.3% - 5.5lb - Dingemans special B malt
2.1% - 5lb - Briess flaked oats
late addition, immediately before mashout:
6.2% - 15lb - Briess midnight wheat malt
--
100gal initial boil volume:
90min 16oz Tettnang 1st-wort pellet hops (4.6%AA, 17.3IBU)
15min 4oz Tettnang pellet hops (4.6%AA, 1.8IBU)
15min 1oz Irish moss
10min 11.5g star anise, ground
10min 3.5g fennel seed, ground
5min 4oz Tettnang pellet hops (4.6%AA, 0.7IBU)
5min 16oz sweet orange peel
3min 24oz coriander seed, ground
3min 2Tbsp white pepper, ground
--
80gal expected output @ 1.067 SG, 19.8 IBU, 40.4 SRM
(6.7% ABV using Wyeast #3944 Belgian Wit yeast)
There were some problems with the mash temps (some cold and hot spots), but generally close to the target of 152, maybe a bit higher. and we did a decoction with some of the wort, so given all that I wasnt really sure of what the FG would be, and I decided to bottle at 1.024 after 2 weeks. A friend who also took home some wort said his FG got down to 1.018, but I think he used a different yeast strain (not sure which). So I am wondering if bottling at 1.024 was ok given that another portion of the same wort fermented to 1.018. I dont want any bottle bombs! I carbed 3.8 gal with 101 g of dextrose.
228lb grain + 280qt water @171deg = 90min mash @152deg
30gal liquid decoction to 10min mashout @170deg
41.2% - 100lb - Briess flaked wheat
20.6% - 50lb - Briess 2row brewers malt
20.6% - 50lb - Briess 6row brewers malt
4.9% - 12lb - Briess rice hulls
2.3% - 5.5lb - Weyermann chocolate rye malt
2.3% - 5.5lb - Dingemans special B malt
2.1% - 5lb - Briess flaked oats
late addition, immediately before mashout:
6.2% - 15lb - Briess midnight wheat malt
--
100gal initial boil volume:
90min 16oz Tettnang 1st-wort pellet hops (4.6%AA, 17.3IBU)
15min 4oz Tettnang pellet hops (4.6%AA, 1.8IBU)
15min 1oz Irish moss
10min 11.5g star anise, ground
10min 3.5g fennel seed, ground
5min 4oz Tettnang pellet hops (4.6%AA, 0.7IBU)
5min 16oz sweet orange peel
3min 24oz coriander seed, ground
3min 2Tbsp white pepper, ground
--
80gal expected output @ 1.067 SG, 19.8 IBU, 40.4 SRM
(6.7% ABV using Wyeast #3944 Belgian Wit yeast)
There were some problems with the mash temps (some cold and hot spots), but generally close to the target of 152, maybe a bit higher. and we did a decoction with some of the wort, so given all that I wasnt really sure of what the FG would be, and I decided to bottle at 1.024 after 2 weeks. A friend who also took home some wort said his FG got down to 1.018, but I think he used a different yeast strain (not sure which). So I am wondering if bottling at 1.024 was ok given that another portion of the same wort fermented to 1.018. I dont want any bottle bombs! I carbed 3.8 gal with 101 g of dextrose.
