Witbier

stringy

Created a hack using video I saw online.

Witbier using Coopers lager as base.

Full ingredients:

Coopers Lager Kit
1kg Spraymalt Wheat
25g Citrus peel (organic unwaxed lemon and orange)
25g toasted coriander seeds (slightly crushed)
25g perle hops
Earl grey tea bags x 6 (for bergamot lemon flavour)
Mangrove Jacks Wit yeast (10g)

Essentially I was looking at a Blue Moon/Hoegaarden/Camden Wit type beer.

Anyway, boiled the added flavours and spraymalt for 15 mins in 3l water.

Then added to the liquid malt extract from the Coopers can.

Added 19l water so it was a 22l batch in the fermenter.

Pitched the yeast at 23*c. And closed up. SG 1040

temp was about 20*c

Then... aggressive fermenting within hours and for first 2 days. High Krausen, went into airlock a couple of times. (panic! but cleaned it up and reset it)

3 days later - all very quiet (too quiet) - so I check SG, it was 1016 already!

Now a week later it's only at 1014.

I'm worried that it's stopped fermenting or over fermented early and now it's not right. Surely it should finish at about 1008?!

I've tasted it and it tastes fine (warm and uncarbonated) but the ABV might finish quite low. Will the yeast continue to slowly work?

Any thoughts?

I'm a novice

Carawaystick

I'd imagine the wheat will leave a bit more body and a higher fg.
Should be grand.

oblivious

Personally I would half the tea addition, till you see what it can do. There will be tannnis extracted

So I would boil spice. And such for just 5 min to retain fresh aroma

stringy

FG was 1014 - bit disappointing. Hasn't changed in a week.