Just checked and with the +0.002 added to the reading it was 1.014 @ around 67-68 degrees. Very dissapointed in the taste. Left an earthy, nasty aftertaste, not at all IPA-like. Hope this one isn’t ruined. This would be about 6.1% abv if finished. Not sure what my next step is. Secondary, bottling or dump it?
Tag Archive for 'ABV'
Page 2 of 3
Bottled today after 2 weeks of primary. I want to push this baby through and start drinking. Tis the season for Hefeweizen.
OG 1.049 | FG 1.010 = 5.2%
Lighter body, light yellowish/amber color. Light mouth feel. Hints of banana for smell. Bread and fruit taste.
Racked to secondary @ 1.010.
With an OG of 1.081 and a final of 1.020, ABV = 8.1%
Alcohol smell and mouth feel, earthy/malty taste.
Northern Brewer Scottish Wee Heavy extract kit. Here is their description:
Some Scottish historians theorize that Charles Stuart didn’t flee Scotland after the failed 1745 uprising; instead, he had a few too many Wee Heavies in the Outer Hebrides and then just sort of woke up in France. History may keep her secrets, but you can share the experience of a Wee Heavy. There’s a little Jacobite Revolution in every bottle. These are the very strongest of all Scottish ales, with a garnet-brown hue, profound maltiness and high alcohol content. Our Wee Heavy showcases complex toffee and vinous notes and a restrained hop character. Best imbibed in small doses, this kit continues to develop with age and is great for cellaring.
Scottish Wee Heavy
Extract kit from Northern Homebrewer, Milwaukee, WI
Target OG: 1.083
Malt 1: 6 lbs. Gold Malt LME (60 min)
Malt 2: 6 lbs. Dark Malt LME (15 min)
Adjunct: 1 tsp Irish Moss (15 min)
Grain 1: 0.5 lbs Simpsons Crystal
Grain 2: 0.375 lbs Dingemans
Grain 3: 0.125 lbs Simpson Roasted Barley
Hop 1: 2 oz Northern Brewer (60 min)
Yeast: Wyeast 1728 Scottish Ale Yeast (55°-70°F)
Boiling Schedule:
Collected 2.5 gallons of water. Steep grains at 125°F for 20 minutes. Bring to a boil. Remove water from heat and mix Malt. Add Fermcap to reduce boil foam. Bring water back to a boil. Add Hop 1 @ 60 minutes. Add second malt addition at 15 minutes. Add Irish Moss with 15 minutes left in the boil.
Notes:
I accidently dropped my stir bar magnet from my fingers into my starter right before pitching. I pitch yeast @ about 60°. My fermentation temps are 61-62°. I’ll leave in the primary for about 4 weeks and then begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. Bottle with 6 oz (3/4 c.) of corn sugar. Bottle condition for up to 2 weeks.
My actual OG was 1.081. I pitched @ 60° and fermented @ 61°.
