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- Feb 18, 2017
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I have brewed three beers recently that were described as sweet. In each case, they had fermented well and had used a 148 saccharification rest or combo 148 and 156. The three beers were very different: an imperial stout, belgian golden strong and a blonde ale. Thoughts about what direction I should investigate first?
The Belgian was ABV 9.5%, FG 1.005, IBU 33. I have suspected my hop utilization was low so did not use a hop bag in the last batch. My yeast for that was WY3522. Here's the recipe on the Belgian....
Batch size 2.25gal
Pre-Boil Gravity : 1.040
Original Gravity : 1.077
Final Gravity : 1.005
Fermentables (5 lb 15 oz)
4 lb 4 oz - Pilsen MD 1.7 °L (71.6%)
1 lb 6 oz - Cane Sugar 0 °L (23.2%)
3 oz - Melanoidin 19 °L (3.2%)
2 oz - White Wheat 2.6 °L (2.1%)
Hops (1.4 oz)
90 min - 0.7 oz - Styrian Goldings - 3.5% (22 IBU)
30 min - 0.4 oz - Saaz - 4% (11 IBU)
Hop Stand 10 min hopstand @ 176 °F 10 min - 0.3 oz - Saaz - 4% (1 IBU)
Mash Profile Mash Steps
148 °F - 60 min - Beta rest
156 °F - 30 min - Alpha rest
168 °F - 15 min - Mash out
Fermentation 65 °F - 14 days
The Belgian was ABV 9.5%, FG 1.005, IBU 33. I have suspected my hop utilization was low so did not use a hop bag in the last batch. My yeast for that was WY3522. Here's the recipe on the Belgian....
Batch size 2.25gal
Pre-Boil Gravity : 1.040
Original Gravity : 1.077
Final Gravity : 1.005
Fermentables (5 lb 15 oz)
4 lb 4 oz - Pilsen MD 1.7 °L (71.6%)
1 lb 6 oz - Cane Sugar 0 °L (23.2%)
3 oz - Melanoidin 19 °L (3.2%)
2 oz - White Wheat 2.6 °L (2.1%)
Hops (1.4 oz)
90 min - 0.7 oz - Styrian Goldings - 3.5% (22 IBU)
30 min - 0.4 oz - Saaz - 4% (11 IBU)
Hop Stand 10 min hopstand @ 176 °F 10 min - 0.3 oz - Saaz - 4% (1 IBU)
Mash Profile Mash Steps
148 °F - 60 min - Beta rest
156 °F - 30 min - Alpha rest
168 °F - 15 min - Mash out
Fermentation 65 °F - 14 days