Made a Germany Roggenbeer on Sunday from Jamil's Book Brewing Classic Styles. Today is Friday. Question about stirring near end of fermentation to get gravity down further from 1.022 to range of 1.018 to 1.014.
Munich 3.5 lbs
Rye Malt 6.25 lbs
Pilsner 3 lbs
Caramunich 60L 1 lbs
Debittered Black Patent 2 oz
Tettnang AA4 1oz at 60 min
Czech Saaz 3.5AA at 15 min
Mashed in 118F 70 minutes
Mashed rest 156 60 minutes
Mash out at 168 20 minutes.
Boil time 120 min
The pre-boil gravity really was 1.088 at 7 gallons
; therefore, I kept sparging and adding to boil until reading was down to 1.012 from mash tun. The recipe called for SG of 1.056. My SG was 1.068.
The recipe calls for a FG of 1.010 to 1.014. After 4 days the gravity reading was only 1.022. I'm using WLP300 HEFEWEIZEN ALE YEAST. I made a 900 ml starter and put that into my 5 gallon batch. I fermented the batch at 64F. Never got a big Krausen head.
Since the gravity reading was only 1.022 last night, I increased the temp to 70F. Cracked the lid open and decided to stir everything.
Given the current gravity reading that's only a 66% attenuation rate. WLP300 should attenuate 72 to 76%. So I should get down to a range of 1.018 to 1.014.
Concerned I did the right thing by stirring and trying to get the gravity a little lower. Also concerned with oxygen pickup.
Your thoughts brew buddies?