Competition Batch #1

Well as you can see, our first batch of Weizenbock is called 11 O'Clock Bock to emphasize that this is only the 11th batch created by Whole Hog Brewery. It also happens to be the time we started the brew (and it rhymes too). Things went pretty smooth today as we wrapped up by about 3 pm. The orginal gansta...I mean gravity (O.G.) was only 1.050. We were expecting an O.G. of about 1.065. How could it be that we were off by 15 points! Especially with all that grain. Well looking back over the steps, it looks like we added too much water. I think we ended up with about 6.5 gallons in the primary fermenter instead of the 5 gallons used in creating the recipe. We need to scale up the grains by about 30% for the next batch. Also, we might try adding a pH adjustor, as the optimal pH for starch conversion is 5.0 to 5.5.