rpolzin25
Well-Known Member
So i just brewed a belgian dark strong ale recipe that i came up w/ myself a week ago. Initial gravity was 1.091 and per brewing software it was expected to finish about 1.020 (I was expecting more like 1.015 given the amount of candi sugar I used). So I decided to take a sample and check gravity since there was zero airlock activity and the final gravity was 1.005. I used a triple scale hydrometer so it should be fairly accurate and was sitting at a temp of 70 degrees (hydrometer set for 68 degrees). This seems way too low given what I would have been expecting. It fermented at mid 60s during the most active part of fermentation.
Here is the grain bill.
Mashed at 152 F for 60 minutes w/ Batch sparge
12 lbs Belgian Pilsner
3.5 lbs Belgian Pale
0.5 lbs Special B
0.5 lbs belgian Caramunich
0.5 lbs german munich
1 lb belgian candi syrup D90 added at end of the boil
1 lb belgian candi syrup d45 added at high krausen
1 lb belgian candi syrup golden added 24 hours after d45 added
I used mangrove jacks m41 yeast and pitched 2 packets which were rehydrated.
At the end of the boil my OG was 1.079 so i am somewhat guessing what my OG is since only 1/3 of the belgian candi sugar was added before fermentation.
Is this what I should expect for this beer? Thanks
Here is the grain bill.
Mashed at 152 F for 60 minutes w/ Batch sparge
12 lbs Belgian Pilsner
3.5 lbs Belgian Pale
0.5 lbs Special B
0.5 lbs belgian Caramunich
0.5 lbs german munich
1 lb belgian candi syrup D90 added at end of the boil
1 lb belgian candi syrup d45 added at high krausen
1 lb belgian candi syrup golden added 24 hours after d45 added
I used mangrove jacks m41 yeast and pitched 2 packets which were rehydrated.
At the end of the boil my OG was 1.079 so i am somewhat guessing what my OG is since only 1/3 of the belgian candi sugar was added before fermentation.
Is this what I should expect for this beer? Thanks