hi,
we recently put in a bavarian wheat and replaced the dextrose with dried malt extract. we were targeting an alc of around %5-6, but our OG came out at 1035. our final gravity stuck at around 1008, so it's well below our expectations, and what we thought the replacement of dextrose would turn out to be.
can anyone pick out what we did wrong, ill list off the main factors that could have affected it:
--didnt completely dissolve the dried malt extract in warm water, so we had some chunks floating after we put it in, but we eventually stirred that out.
--during fermentation the temperature was between 22-24C (ive read in some forums that ideal for bavarian wheat is 18?)
other than that there isnt much else that we did wrong. any guesses?
we recently put in a bavarian wheat and replaced the dextrose with dried malt extract. we were targeting an alc of around %5-6, but our OG came out at 1035. our final gravity stuck at around 1008, so it's well below our expectations, and what we thought the replacement of dextrose would turn out to be.
can anyone pick out what we did wrong, ill list off the main factors that could have affected it:
--didnt completely dissolve the dried malt extract in warm water, so we had some chunks floating after we put it in, but we eventually stirred that out.
--during fermentation the temperature was between 22-24C (ive read in some forums that ideal for bavarian wheat is 18?)
other than that there isnt much else that we did wrong. any guesses?