Tamingthebrett
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- Joined
- Aug 12, 2013
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I brewed a weizenbock last thursday (8-27-13)
The recipe is as follows:
10# wheat
5# dark munich
2# pilsen
.33# special b
.33# chocolate wheat
.33# crystal 40
1.25 oz Hallertau @ 60
Est og was 1.077, actual o.g was 1.066, got terrible efficiency.
I mashed in at 158*...on accident. I added some cooler water and stirred to bring it down to 153-154ish. I let the mash sit for 30 minutes at 154 and removed a third to conduct a decoction for 30 minutes. After the decoction, I added the decocted wort back to the mash tun and continued to sparge and brew as usual. I pitched a 3.5 liter starter at around 68* and it has been there ever since. I took a gravity reading on tuesday and it read, 1.040, no big deal, it's probably not hit terminal gravity yet, well I took another sample today (two days later) and it has not moved. I moved the fermenter to a warmer room...~75* and roused the yeast. what do you gurus suggest?
The recipe is as follows:
10# wheat
5# dark munich
2# pilsen
.33# special b
.33# chocolate wheat
.33# crystal 40
1.25 oz Hallertau @ 60
Est og was 1.077, actual o.g was 1.066, got terrible efficiency.
I mashed in at 158*...on accident. I added some cooler water and stirred to bring it down to 153-154ish. I let the mash sit for 30 minutes at 154 and removed a third to conduct a decoction for 30 minutes. After the decoction, I added the decocted wort back to the mash tun and continued to sparge and brew as usual. I pitched a 3.5 liter starter at around 68* and it has been there ever since. I took a gravity reading on tuesday and it read, 1.040, no big deal, it's probably not hit terminal gravity yet, well I took another sample today (two days later) and it has not moved. I moved the fermenter to a warmer room...~75* and roused the yeast. what do you gurus suggest?