UncleRusty
Well-Known Member
I've been brewing for 3+ years now and I've never had an initial batch turn out so poorly. This is around the 25th or so all-grain batch that I've brewed. Target Gravity was supposed to be 1.08-1.09, 20lb of total grain but I only hit 1.065
Mashed at 155F for 75minutes (6.5 Gallons), and sparged with 3.5 Gallons @168F. This is for a 5.5 Gallon batch. Full recipe is posted below, does anyone have any idea what could have gone wrong?
Only thing I can think is that I recently started crushing my own grain with a cereal killer as opposed to crushing it at the store. But my last batch using this new crusher was an oatmeal stout seemed just fine as I hit 1.049 with BeerSmith estimating 1.052, same mill spacing...
Here's the exact recipe I used below:
14 lbs 8.3 oz Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1 76.1 %
1 lbs 8.2 oz Oats, Flaked (1.0 SRM) Grain 2 7.9 %
1 lbs 1.6 oz Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain 3 5.8 %
13.2 oz Roasted Barley (300.0 SRM) Grain 4 4.3 %
8.0 oz Black Barley (Stout) (500.0 SRM) Grain 5 2.6 %
7.7 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 6 2.5 %
2.2 oz Carafa II (Weyermann) (415.0 SRM) Grain 7 0.7 %
1.00 oz Columbus (Tomahawk) [14.40 %] - Boil 60.0 min Hop 8 35.7 IBUs
1.00 oz Willamette [5.40 %] - Boil 30.0 min Hop 9 10.3 IBUs
2.75 oz Baking Chocolate (Boil 15.0 mins) Spice 10 -
1.65 oz Cacao Nibs (Boil 15.0 mins) Spice 11 -
0.50 oz Willamette [5.40 %] - Boil 2.0 min Hop 12 0.6 IBUs
2.20 oz Coffee Beans (Boil 0.0 mins) Spice 13 -
2.20 oz Coffee Beans (Secondary 0.0 mins) Spice 14 -
Est Original Gravity: 1.090 SG
Est Final Gravity: 1.026 SG
Estimated Alcohol by Vol: 8.5 %
Bitterness: 46.5 IBUs
Est Color: 56.5 SRM
Total Grain Weight: 19 lbs 1.2 oz
Mashed at 155F for 75minutes (6.5 Gallons), and sparged with 3.5 Gallons @168F. This is for a 5.5 Gallon batch. Full recipe is posted below, does anyone have any idea what could have gone wrong?
Only thing I can think is that I recently started crushing my own grain with a cereal killer as opposed to crushing it at the store. But my last batch using this new crusher was an oatmeal stout seemed just fine as I hit 1.049 with BeerSmith estimating 1.052, same mill spacing...
Here's the exact recipe I used below:
14 lbs 8.3 oz Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1 76.1 %
1 lbs 8.2 oz Oats, Flaked (1.0 SRM) Grain 2 7.9 %
1 lbs 1.6 oz Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain 3 5.8 %
13.2 oz Roasted Barley (300.0 SRM) Grain 4 4.3 %
8.0 oz Black Barley (Stout) (500.0 SRM) Grain 5 2.6 %
7.7 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 6 2.5 %
2.2 oz Carafa II (Weyermann) (415.0 SRM) Grain 7 0.7 %
1.00 oz Columbus (Tomahawk) [14.40 %] - Boil 60.0 min Hop 8 35.7 IBUs
1.00 oz Willamette [5.40 %] - Boil 30.0 min Hop 9 10.3 IBUs
2.75 oz Baking Chocolate (Boil 15.0 mins) Spice 10 -
1.65 oz Cacao Nibs (Boil 15.0 mins) Spice 11 -
0.50 oz Willamette [5.40 %] - Boil 2.0 min Hop 12 0.6 IBUs
2.20 oz Coffee Beans (Boil 0.0 mins) Spice 13 -
2.20 oz Coffee Beans (Secondary 0.0 mins) Spice 14 -
Est Original Gravity: 1.090 SG
Est Final Gravity: 1.026 SG
Estimated Alcohol by Vol: 8.5 %
Bitterness: 46.5 IBUs
Est Color: 56.5 SRM
Total Grain Weight: 19 lbs 1.2 oz