Dunkleweizen with low OG. Add DME after yeast pitched?

[SabreSteve]

So brewed my dunkleweizen this morning and pitched it while I was waiting for the hydrometer sample to clear. I figured the OG was a little low but I didn't think it'd be as low as it was. It should have been 1.046, it ended up at 1.036. I know the mash temp was a little high (my absent minded screw up). I'm also wondering if I needed a finer crush on the grains. I double milled them like usual but I didn't change the setting on my mill. I noticed the wheat is a bit smaller than the usual barley.

Anyways I remembered that I have about 5 oz of Pilsen light DME after I had already pitched the yeast. My question is should I just let it ride and have it be a session dunkleweizen or can I boil a small amount water with the DME, almost like a starter, and add it to the fermenter? Is the risk worth it or just let it ride?

 

[Donoroto]

No problem, but 5 oz won't add much gravity. No larger risk than, say, a dry hop. But do it before it finishes fermenting.

 

[Megary]

I don't see much risk involved by adding the DME, but I don't see any real benefit either. I'd prefer to keep the recipe true, regardless of the numbers. So if it were me, I would just let it ride. Not sure what yeast you used, but assuming 75%aa you probably went from a 4.5% ABV beer to 3.5%. No great shakes, that.

And I would put money on the crush unless you were miles off on your mash temp.

It will turn out great.

 

[SabreSteve]

Yeah you're probably right about letting it ride. It's just the first time I've been off by this much. I've always gotten good results with that crush with standard 2-row but looks like I'll have to adjust for the next time I use malted wheat.

 

[naDinMN]

I'm going to disagree...somewhat.

I think there is nothing wrong with a quality 3-4% beer. I have one on tap at all times.

My argument is the high mash temp may have* created some unfermentable sugars that will alter the mouthfeel of the final beer.

I would consider adding the Pilsner and some good old table sugar to thin-out the body some. Your 5oz and maybe as much as 8oz sugar. But I'm leaning 5 ounces each.

*You total had shite efficiency, so the amount is up to debate.

 

[SabreSteve]

I'm going to disagree...somewhat.

I think there is nothing wrong with a quality 3-4% beer. I have one on tap at all times.

My argument is the high mash temp may have* created some unfermentable sugars that will alter the mouthfeel of the final beer.

I would consider adding the Pilsner and some good old table sugar to thin-out the body some. Your 5oz and maybe as much as 8oz sugar. But I'm leaning 5 ounces each.

*You total had shite efficiency, so the amount is up to debate.

Mash temp was around 160F, was planned to be around 152. I had the wrong strike temp put in the recipe

 

[Craigerrr]

Mash temp was around 160F, was planned to be around 152. I had the wrong strike temp put in the recipe

I forget as I haven't used the software here fo a long time, does the recipe editor not calculate strike temperature? Or do you always need to calculate it for yourself?

 

[Minbari]

Iwould just let ride. If it tastes good, who cares? Fix your mistake on the next batch.

I would definitely shoot for a lower mash temp next time. Higher than 158°F is where the enzyme that converts starch dies

 

[SabreSteve]

Basically with how I figured my system out it's weird. I brew on an old school electric stovetop (coiled burners not induction). I found that if I heat to the strike temp using the online BIAB calculators, add the grain, move it off the burner, cover it with the lid and a blanket, I still lose too much heat. The mash temp ends up in the low 140s and I get a super fermentable wort and a very dry beer. On the other hand if I leave it on the burner the residual heat continues to raise the temp. Through trail and error I figured the best way is to heat the strike water to the target mash temp, turn off the burner, add grains, cover and that the residual heat from the burner would offset the loss from adding the grains and I'd end up very close to target. What happened is I wrote this recipe before I figured it out, didn't update the strike temp, and absent mindedly went with what was written instead of using my head. It was a mistake but one I'm completely in control of fixing

 

[Megary]

Basically with how I figured my system out it's weird. I brew on an old school electric stovetop (coiled burners not induction). I found that if I heat to the strike temp using the online BIAB calculators, add the grain, move it off the burner, cover it with the lid and a blanket, I still lose too much heat. The mash temp ends up in the low 140s and I get a super fermentable wort and a very dry beer. On the other hand if I leave it on the burner the residual heat continues to raise the temp. Through trail and error I figured the best way is to heat the strike water to the target mash temp, turn off the burner, add grains, cover and that the residual heat from the burner would offset the loss from adding the grains and I'd end up very close to target. What happened is I wrote this recipe before I figured it out, didn't update the strike temp, and absent mindedly went with what was written instead of using my head. It was a mistake but one I'm completely in control of fixing

Did your temp stay at 160° for the entire mash? I'm still leaning towards the crush as the main suspect in the Case of the Missing Gravity Points, though I suppose the mash temp could be an accomplice.

 

[SabreSteve]

Did your temp stay at 160° for the entire mash? I'm still leaning towards the crush as the main suspect in the Case of the Missing Gravity Points, though I suppose the mash temp could be an accomplice.

Yeah it was close to that pretty much the whole time

 

[BarbarianBrewer]

I forget as I haven't used the software here fo a long time, does the recipe editor not calculate strike temperature? Or do you always need to calculate it for yourself?

The recipe editor does give you strike water temp. It does not take into account initial heat loss to mash tun. Not really an issue if you have a RIMS/HERMS system.

 

[J A]

How big a batch are we talking about? You can increase the gravity by adding any fermentable sugar any time during fermentation. But unless you have a 1 gallon batch, your 5 ounces isn't enough to make a dent in your OG defecit.

 

[SabreSteve]

How big a batch are we talking about? You can increase the gravity by adding any fermentable sugar any time during fermentation. But unless you have a 1 gallon batch, your 5 ounces isn't enough to make a dent in your OG defecit.

Yeah I figured but it's all I have. I only bought enough for a couple starters. It's a 5 gallon batch

 

[naDinMN]

Did your temp stay at 160° for the entire mash? I'm still leaning towards the crush as the main suspect in the Case of the Missing Gravity Points, though I suppose the mash temp could be an accomplice.

I missed it, did we talk about BIAB needing a finer crush? That could definitely be it. When I first experimented with BIAB, I didn't know that and I thought it was the worst. Then I moved the mill setting to 0.015 and it changed my life.

 

[J A]

Yeah I figured but it's all I have. I only bought enough for a couple starters. It's a 5 gallon batch

Honestly, a low ABV beer is extremely enjoyable. Whether or not you add the bit of sugar, it'll be a very slammable beer.

 

[SabreSteve]

I missed it, did we talk about BIAB needing a finer crush? That could definitely be it. When I first experimented with BIAB, I didn't know that and I thought it was the worst. Then I moved the mill setting to 0.015 and it changed my life.

Yeah I've used the same setting on all my brews and I've been happy with it but yeah I've never done wheat before. Next time I do I'll reset my mill for it. Although I'll probably go back to extract before then cause after this fall I probably won't have as much time for brewing for a while