Schober
Member
- Joined
- 22/2/11
- Messages
- 23
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Dear all,
I just bottled my first all grain brew. It was just a small 15 L batch, because I'm restricted with my volumes (at this stage). I didn't sparge, just squeezed the cheese... cloth. Next brew I have an esky lined up and will double batch sparge.
I only got about 63% efficiency into the fermenter, but still got 4.3% ABV (OG 1.039, FG 1.006). I guess that the higher efficiency also means that you extract a lot of non-fermentable stuff too that contributes to the gravity. Is this the case?
The aroma was NOTHING like I get from extract brews. There was a huge malty nose to it. Is this something I can expect for all my AG brews? Or is this just because of the 20% wheat malt in the bill?
How long should this beer be bottle conditioned?
Cheers.
I just bottled my first all grain brew. It was just a small 15 L batch, because I'm restricted with my volumes (at this stage). I didn't sparge, just squeezed the cheese... cloth. Next brew I have an esky lined up and will double batch sparge.
I only got about 63% efficiency into the fermenter, but still got 4.3% ABV (OG 1.039, FG 1.006). I guess that the higher efficiency also means that you extract a lot of non-fermentable stuff too that contributes to the gravity. Is this the case?
The aroma was NOTHING like I get from extract brews. There was a huge malty nose to it. Is this something I can expect for all my AG brews? Or is this just because of the 20% wheat malt in the bill?
How long should this beer be bottle conditioned?
Cheers.