Extract OG High?

[Forsale]

Our extract brews have always had an og of 1.08-1.11 but the recipes say they are supposed to be much lower. Are we doing something wrong? We take the reading after the brew and before yeast pitching and just after initial settling.

The final gravity is always 1.015 or lower so the sugars definitely were consumed.

Thanks!

 

[Soulshine2]

If your OG is higher than it should be , you didnt add enough water. Or do you mean your FG is too high?

 

[Andrew7447]

Whatever your using to the measure water is off lol. 1.11 is a huge beer.

 

[AkTom]

Or is not mixed well.

 

[ncbrewer]

Maybe it's a partial boil recipe and you're not adding the top-off water.

 

[NGD]

This sounds like your batches may not be mixed well at first. Are you taking samples from the boil kettle, then racking to the fermenter and pitching?

To achieve a 1.11 and get an FG of 1.015 would be pretty impressive unless your using a huge pitch or have something else going on. What is your sampling process?

 

[RM-MN]

The typical extract kit has you adding top off water at the end of the boil (concentrated boil) to dilute the wort and help with cooling. This water does not mix well with the concentrated wort. The typical sample catches the (mostly) water near the surface and the OG is very low. You apparently are collecting the sample from farther down in the wort where it is quite concentrated. Try mixing more before sampling. If that doesn't change it, do the math and figure the OG without taking a sample. If you follow the recipe and it shows a certain OG and you use the right amounts of ingredients you can't miss the OG with extract since the sugars are already there in the extract. I often suggest that extract brewers skip taking the OG for just this reason.

 

[eadavis80]

Yeah - your sample is not properly mixed or maybe the temperature of your sample is throwing off your reading. I think it's safe to say that about 85% of the extract kits I see on websites have 1.075 OG or less. So, unless you're making some IIIPA's or crazy ass Belgian Quads or Barley Wines, something is not right with your OG samples. Before you pitch your yeast and take your sample, shake the heck out of your carboy. This will help mix up your sample to get a truer reading and will help add oxygen for your yeast as well.

 

[Steveruch]

Our extract brews have always had an og of 1.08-1.11 but the recipes say they are supposed to be much lower. Are we doing something wrong? We take the reading after the brew and before yeast pitching and just after initial settling.

The final gravity is always 1.015 or lower so the sugars definitely were consumed.

Thanks!

How much extract in what size batch? It's really easy to figure out what your original gravity should be.