dieden187
Well-Known Member
I have a Black Belgian Wit that is currently 72 hours into the fermentation process. I am wondering exactly how high I should carb it. I bottle condition every batch, and will be bottling the first 2 gallons right off of primary fermentation with no adjuncts.
If it matters... the grain bill is...
46.6% Pilsner malt, 26.6% malt wheat, 13.3% midnight meat, 13.3% flaked oats.
We went a little high on the midnight wheat, so there is a hint of porter taste to the wort.
The few carbonation guides I have seen show most wheat beers being carbed at 3.3-4.5 volumes. Is this a correct level of carbonation for this style (seems a bit high), and how many ounces of dextrose would be needed in a 2gal volume to achieve this level for bottling? Sorry for the nube questions...
If it matters... the grain bill is...
46.6% Pilsner malt, 26.6% malt wheat, 13.3% midnight meat, 13.3% flaked oats.
We went a little high on the midnight wheat, so there is a hint of porter taste to the wort.
The few carbonation guides I have seen show most wheat beers being carbed at 3.3-4.5 volumes. Is this a correct level of carbonation for this style (seems a bit high), and how many ounces of dextrose would be needed in a 2gal volume to achieve this level for bottling? Sorry for the nube questions...