Starrider
Well-Known Member
THis is only my second all grain batch but in both cases my efficiency turned out lower than expected. There isn't much consistency between batches as the first one used a cooler tun and this batch was a biab.
The recipe is a hefeweizen or more accurately an American wheat since I used Us-05 yeast.
I have never made a wheat so I decided to do a half batch (2.5 gal). I watched temps pretty closely and added low heat a couple time to make sure it didn't drop off.
According to iBrewmaster, target OG was 1.048 bit it came in at only 1.042. Brewmaster calculates that at only 58%. It should be fine except for lower ABV but I'm also afraid of lost flavor or body.
If anyone has any ideas or words of wisdom, I would appreciate it.
Recipe:
2.5# wheat malt
2# 2-row
0.5# cara-pils/dextrin
0.5 oz. Hallertauer
US-05 yeast
Mash steps:
Protein rest - 14 qts water 129 deg for 30 min
Beta saccharin rest, heat to 148 deg, hold 20 min
Full body infusion, heat to 156 deg hold 45 min
Iodine test showed full conversion.
The recipe is a hefeweizen or more accurately an American wheat since I used Us-05 yeast.
I have never made a wheat so I decided to do a half batch (2.5 gal). I watched temps pretty closely and added low heat a couple time to make sure it didn't drop off.
According to iBrewmaster, target OG was 1.048 bit it came in at only 1.042. Brewmaster calculates that at only 58%. It should be fine except for lower ABV but I'm also afraid of lost flavor or body.
If anyone has any ideas or words of wisdom, I would appreciate it.
Recipe:
2.5# wheat malt
2# 2-row
0.5# cara-pils/dextrin
0.5 oz. Hallertauer
US-05 yeast
Mash steps:
Protein rest - 14 qts water 129 deg for 30 min
Beta saccharin rest, heat to 148 deg, hold 20 min
Full body infusion, heat to 156 deg hold 45 min
Iodine test showed full conversion.