Hi guys, first post here so I'm not sure if this is the right place to ask, but here goes anyway.
I bought myself one of those handy 19L big w pots recently and made my first partial mash with it,
Did up a Dunkel Rye-zen (it was supposed to be a weizen but well, they had only 1 bottle of bavarian wheat malt left!) on Monday.
Recipe was:
1.5kg Briess Bavarian wheat LME
1.5kg Briess Rye LME (I think it had been on the shelf a while...)
500g light DME
160g Weyermann Chocolate Wheat malt (Steeped)
250g Weyermann Carawheat (Steeped)
300g Weyermann Caramunich Type II (Steeped)
200g Weyermann Carahell (Steeped)
31.9g Hallertau @ 60mins
Mangroves Jacks M20 Bavarian wheat yeast, 10g sachet
I steeped the grains for 30 minutes at 65 degrees in about 10 litres, gave them a stir halfway through, sparged the bag of grains in a bowl with some hot tap water.
Boiled the lot in about 15 litres for 60 minutes
Starting gravity in 23 litres was 1.054
Current gravity has been sitting on 1.022 for two days now
Initial temperature was 20, though it rose to about 22 on the third day and has stayed there since.
Unfortunately due to not getting my flask on time I didn't do up a starter and just pitched my yeast into the fermenter, so I'm worried that the final gravity is still a bit high. Did I under pitch the yeast ? Or is 1.022 a final gravity you would expect with the chosen grains/malts. It tastes pretty good right now, not too sweet, I just don't want to bottle it before it's finished.
I bought myself one of those handy 19L big w pots recently and made my first partial mash with it,
Did up a Dunkel Rye-zen (it was supposed to be a weizen but well, they had only 1 bottle of bavarian wheat malt left!) on Monday.
Recipe was:
1.5kg Briess Bavarian wheat LME
1.5kg Briess Rye LME (I think it had been on the shelf a while...)
500g light DME
160g Weyermann Chocolate Wheat malt (Steeped)
250g Weyermann Carawheat (Steeped)
300g Weyermann Caramunich Type II (Steeped)
200g Weyermann Carahell (Steeped)
31.9g Hallertau @ 60mins
Mangroves Jacks M20 Bavarian wheat yeast, 10g sachet
I steeped the grains for 30 minutes at 65 degrees in about 10 litres, gave them a stir halfway through, sparged the bag of grains in a bowl with some hot tap water.
Boiled the lot in about 15 litres for 60 minutes
Starting gravity in 23 litres was 1.054
Current gravity has been sitting on 1.022 for two days now
Initial temperature was 20, though it rose to about 22 on the third day and has stayed there since.
Unfortunately due to not getting my flask on time I didn't do up a starter and just pitched my yeast into the fermenter, so I'm worried that the final gravity is still a bit high. Did I under pitch the yeast ? Or is 1.022 a final gravity you would expect with the chosen grains/malts. It tastes pretty good right now, not too sweet, I just don't want to bottle it before it's finished.