I've put down a simple kit Hoegaarden clone attempt, and I'm getting odd SG readings. My recipe is as follows:
1.7kg Thomas Coopers Wheat Beer
1.7kg Wheat Malt Extract (Bacchus & Barley)
15g Coriander seed
rind of an orange
15g Hallertau dryhopped
K-97
Made to 23l.
Now, my OG came out as 1.041 (which seems a bit low given the fermentables) and after about two weeks, it's only dropped to 1.018 and remained there for six days. The krausen has fallen, the airlock sits mute, and the beer coming from the tap is clear, so the yeast seems to have settled out. However, from the taste of it, there's still a fair amount of residual sugars... not to mention that I would have thought the FG would be more around 1.012-14. Is my beer finished, stuck or just totally broken?
High FG on a wheat beer?
Re: High FG on a wheat beer?
I don't normally brew Belgian Wits, so I can't speak from personal experience on this brew.
I assume the Wheat Malt Extract was dry extract? If so, I'd have expected an OG of somewhere around 1.052 give or take a couple of points. I just don't think a reading of 1.041 could be accurate with those ingredients.
What was the temperature of the sample you took?
I'd expect a FG of around 1.016 again give or take a couple of points, so for those ingredients I don't think you are that far out of the ball park, assuming an apparent attenuation of around 70 to 75%.
The perceived sweetness may not be actual sweetness as such, but rather the taste of all the malt used giving the impression of sweetness.
I wouldn't think you're beer is broken or stuck. Maturing for some weeks may make a big difference.
Does anyone who brews Wits have any better answers?
I assume the Wheat Malt Extract was dry extract? If so, I'd have expected an OG of somewhere around 1.052 give or take a couple of points. I just don't think a reading of 1.041 could be accurate with those ingredients.
What was the temperature of the sample you took?
I'd expect a FG of around 1.016 again give or take a couple of points, so for those ingredients I don't think you are that far out of the ball park, assuming an apparent attenuation of around 70 to 75%.
The perceived sweetness may not be actual sweetness as such, but rather the taste of all the malt used giving the impression of sweetness.
I wouldn't think you're beer is broken or stuck. Maturing for some weeks may make a big difference.
Does anyone who brews Wits have any better answers?
Re: High FG on a wheat beer?
Thanks for the reply mate.
The malt extract I used was actually a liquid malt... hence I would have thought that the increased water content would have knocked the OG down a bit, although 1.041 is rather low. The initial sample was taken at 26 degrees.
A sample taken today seems less unbalanced in flavour, and I'm contemplating bottling the bugger sometime over the next few days.
The malt extract I used was actually a liquid malt... hence I would have thought that the increased water content would have knocked the OG down a bit, although 1.041 is rather low. The initial sample was taken at 26 degrees.
A sample taken today seems less unbalanced in flavour, and I'm contemplating bottling the bugger sometime over the next few days.
Re: High FG on a wheat beer?
My brewing programs still tell me you should have got close to or on 1.050 for your OG, and then around 1.014 for your FG. Even at 1.018 you still have an ABV of 4.8%.
I've brewed English Ales which only dropped to 1.020 after 2 weeks in the fermenter, and they were fine to drink after maturing for some weeks.
I've brewed English Ales which only dropped to 1.020 after 2 weeks in the fermenter, and they were fine to drink after maturing for some weeks.