Sydneybrewer
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- Joined
- 29/6/09
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just put down the following witbier recipe using 3711 french saison (out of style i know but wanted it dry) and was expecting it to finish up with a FG of around 1.009-1.010 as was calculated by beeralchemy, my actual OG was slightly higher then calculated as well at 1.046.
well it is now 7 days in the fermenter at a stable 22 degrees and its still going strong with a 2 inch krausen, thought i would do a gravity reading... 1.003 wtf :blink: and no sign of slowing yet. have i just put down alcoholic water? has anyone else experienced this?
i guess only time will tell me how it tastes, i am just afraid the alcohol is really going to stand out now in the final taste.
forgive the format of recipe its a cut and paste off beer alchemy.
WITBIER
Recipe Overview
Wort Volume Before Boil: 24.00 l Wort Volume After Boil: 20.00 l
Volume Transferred: 20.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.00 l Volume Of Finished Beer: 18.00 l
Expected Pre-Boil Gravity: 1.037 SG Expected OG: 1.044 SG
Expected FG: 1.009 SG Apparent Attenuation: 79.9 %
Expected ABV: 4.7 % Expected ABW: 3.7 %
Expected IBU (using Tinseth): 13.2 IBU Expected Color (using Morey): 3.2 SRM
BU:GU ratio: 0.30 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC
Fermentables
Ingredient Amount % MCU When
Australian Wheat Malt 3.000 kg 75.0 % 2.4 In Mash/Steeped
Australian Pilsner Malt 1.000 kg 25.0 % 0.7 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
NZ B Saaz 7.0 % 15 g 13.2 Loose Whole Hops All Of Boil
Other Ingredients
Ingredient Amount When
Coriander Seed 30 g In Boil
Orange Peel, Bitter 30 g In Boil
Yeast
Wyeast 3711-French Saison
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (69C-156F)
Step Type Temperature Duration
Rest at 69 degC 60
Recipe Notes
attenuation of 3711 seems to be 90% or greater, creating a drier and more alcoholic witbier.
well it is now 7 days in the fermenter at a stable 22 degrees and its still going strong with a 2 inch krausen, thought i would do a gravity reading... 1.003 wtf :blink: and no sign of slowing yet. have i just put down alcoholic water? has anyone else experienced this?
i guess only time will tell me how it tastes, i am just afraid the alcohol is really going to stand out now in the final taste.
forgive the format of recipe its a cut and paste off beer alchemy.
WITBIER
Recipe Overview
Wort Volume Before Boil: 24.00 l Wort Volume After Boil: 20.00 l
Volume Transferred: 20.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.00 l Volume Of Finished Beer: 18.00 l
Expected Pre-Boil Gravity: 1.037 SG Expected OG: 1.044 SG
Expected FG: 1.009 SG Apparent Attenuation: 79.9 %
Expected ABV: 4.7 % Expected ABW: 3.7 %
Expected IBU (using Tinseth): 13.2 IBU Expected Color (using Morey): 3.2 SRM
BU:GU ratio: 0.30 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC
Fermentables
Ingredient Amount % MCU When
Australian Wheat Malt 3.000 kg 75.0 % 2.4 In Mash/Steeped
Australian Pilsner Malt 1.000 kg 25.0 % 0.7 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
NZ B Saaz 7.0 % 15 g 13.2 Loose Whole Hops All Of Boil
Other Ingredients
Ingredient Amount When
Coriander Seed 30 g In Boil
Orange Peel, Bitter 30 g In Boil
Yeast
Wyeast 3711-French Saison
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (69C-156F)
Step Type Temperature Duration
Rest at 69 degC 60
Recipe Notes
attenuation of 3711 seems to be 90% or greater, creating a drier and more alcoholic witbier.