Specific Gravity for Belgium Ale

[JSappenf]

So I did a partial mash for my ale. My final product had a specific gravity of 1.101 at 60 degrees Fahrenheit. My last brew was on the light side, so I didn't know if this was better.

 

[jro238]

It's a Belgian ale--a beer style from Belgium. (just a bit of a pet peeve of mine)

As for your question...
1.101 is quite a big beer and depending on what yeast your chose will probably give you a significant body (this will also depend on the source of the fermentables--sugar vs grain). Since we don't know what your last brew was (style, target gravity, yeast, etc.) I cant say whether it is better or worse, just different.

 

[Merleti]

What was the specific gravity before the final product? (Just after brewing)

 

[RM-MN]

I think this one might be better.... unless it is worse. It's kind of hard to give good advice out of thin air so fill in a few detail. Was this a kit or did you make up a recipe? Did it use extract or was it all grain? What was the expected OG?

 

[JSappenf]

What was the specific gravity before the final product? (Just after brewing)

Ah, uh, so it hasn't fermented yet. I did a partial mash. It was a pilsner grain that I mashed for 60 min and then added dried extract. The recipe also called for a pound of brewer's sugar. The specific gravity is right after I put the yeast (wet). Hmmm... Sorry, did that help?