Peptobismol165
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- Mar 31, 2020
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Hello,
I've started doing two BIAB recipes using allgrain. In the past, I've done BIAB with extract and specialty grain, and have consistently exceeded my target ABV. These last two BIAB's I've decided to try all grain with no extract.
My issue is both my last brews have been severely UNDER the target. My first brew with all grain was a 5 gallon batch called "Juicy NEIPA". I wanted to hit a starting OG of 1.063, but ended up hitting 1.05. I targeted the FG to be 1.013 but it has instead finished at 1.021. What I was hoping to be a 6.6% beer is now a measly 3.8% (perfect for Utah laws...). I've attached below a photo from my TILT Hydrometer's chart and grain bill. I think I mashed somewhere around 156 degrees F. When I saw the SG halt, I tried warming the brew.
JUICY NEIPA
New England IPA
6.6% / 15.4 °P
All Grain
BIAB (No sparge)
67% efficiency
Batch Volume: 5.5 gal
Boil Time: 75 min
Mash Water: 7.7 gal
Total Water: 7.7 gal
Boil Volume: 6.53 gal
Pre-Boil Gravity: 1.053
Vitals
Original Gravity: 1.063
Final Gravity: 1.013
IBU (Tinseth): 0
Color: 4.3 SRM
Mash
Temperature — 150 °F — 60 min
Malts (13 lb)
9 lb (66.7%) — Avangard Pilsner Malt — Grain — 1.8 °L
1 lb 8 oz (11.1%) — Briess Barley, Flaked — Grain — 1.8 °L
1 lb 8 oz (11.1%) — Briess Oats, Flaked — Grain — 1.6 °L
1 lb (7.4%) — Wheat Flaked — Grain — 1.7 °L
Other (8 oz)
8 oz (3.7%) — Sugar in The Raw Turbinado — Sugar — 7.9 °L
Hops (12.24 oz)
1 oz — Centennial 10% — Aroma — 0 min hopstand @ 180 °F
1 oz — Citra 12% — Aroma — 0 min hopstand @ 180 °F
1 oz — El Dorado 15% — Aroma — 0 min hopstand @ 180 °F
1 oz — Mosaic 12.25% — Aroma — 0 min hopstand @ 180 °F
1 oz — Willamette 5% — Aroma — 0 min hopstand @ 180 °F
2 oz — Citra 12% — Dry Hop — day 3
1 oz — Centennial 10% — Dry Hop — day 3
1 oz — El Dorado 15% — Dry Hop — day 3
1 oz — Mosaic 12.25% — Dry Hop — day 3
0.25 oz — Willamette 5% — Dry Hop — day 3
2 oz — Lemondrop 6% — Dry Hop — day 6
Yeast
1 pkg — Imperial Yeast A38 Juice
Fermentation
Primary — 68 °F — 14 days
The other recipe I tried was a 1.5 gallon batch called "LemonDrop IPA". I hit my target OG perfectly at 1.04 and was excited. After 24 hours the fermentation stopped and is stuck at 1.028 which is far off my target of 1.009. I believe I also mashed high at 156 degrees. In my 3 gallon brew kettle, I leave the element on low for the duration of the mash to maintain temp. I've attached the TILT graph and recipe below as well.
Lemon Drop IPA
4.3% / 10.6 °P
All Grain
BIAB (No sparge)
67% efficiency
Batch Volume: 1.5 gal
Boil Time: 60 min
Mash Water: 2.46 gal
Total Water: 2.46 gal
Boil Volume: 2.23 gal
Pre-Boil Gravity: 1.032
Vitals
Original Gravity: 1.042
Final Gravity: 1.009
IBU (Tinseth): 49
Color: 2.2 SRM
Mash
Temperature — 149 °F — 60 min
Malts (2 lb 8.8 oz)
1 lb 12.8 oz (70.6%) — Briess Pilsen Malt 2-Row — Grain — 1.3 °L
7.2 oz (17.7%) — Briess Oats, Flaked — Grain — 1.6 °L
4.8 oz (11.8%) — Briess Barley, Flaked — Grain — 1.8 °L
Hops (1.79 oz)
1.19 oz (49 IBU) — Lemondrop 6% — Boil — 15 min
0.6 oz — Lemondrop 6% — Dry Hop — day 3
Yeast
0.3 pkg — Imperial Yeast A24 Dry Hop
Fermentation
Primary — 68 °F — 14 days
Do any of you know what could be causing this? I thought maybe my imperial yeast was the issue, but using a whole packet for my 1.5 gallon brew is MORE than enough yeast, so figured the yeast is not a concern. I made sure to keep my temp between 64-74 degrees for the second batch, and oxygenated really well. I'm not sure why my attenuation is so poor these batches?
I've started doing two BIAB recipes using allgrain. In the past, I've done BIAB with extract and specialty grain, and have consistently exceeded my target ABV. These last two BIAB's I've decided to try all grain with no extract.
My issue is both my last brews have been severely UNDER the target. My first brew with all grain was a 5 gallon batch called "Juicy NEIPA". I wanted to hit a starting OG of 1.063, but ended up hitting 1.05. I targeted the FG to be 1.013 but it has instead finished at 1.021. What I was hoping to be a 6.6% beer is now a measly 3.8% (perfect for Utah laws...). I've attached below a photo from my TILT Hydrometer's chart and grain bill. I think I mashed somewhere around 156 degrees F. When I saw the SG halt, I tried warming the brew.
JUICY NEIPA
New England IPA
6.6% / 15.4 °P
All Grain
BIAB (No sparge)
67% efficiency
Batch Volume: 5.5 gal
Boil Time: 75 min
Mash Water: 7.7 gal
Total Water: 7.7 gal
Boil Volume: 6.53 gal
Pre-Boil Gravity: 1.053
Vitals
Original Gravity: 1.063
Final Gravity: 1.013
IBU (Tinseth): 0
Color: 4.3 SRM
Mash
Temperature — 150 °F — 60 min
Malts (13 lb)
9 lb (66.7%) — Avangard Pilsner Malt — Grain — 1.8 °L
1 lb 8 oz (11.1%) — Briess Barley, Flaked — Grain — 1.8 °L
1 lb 8 oz (11.1%) — Briess Oats, Flaked — Grain — 1.6 °L
1 lb (7.4%) — Wheat Flaked — Grain — 1.7 °L
Other (8 oz)
8 oz (3.7%) — Sugar in The Raw Turbinado — Sugar — 7.9 °L
Hops (12.24 oz)
1 oz — Centennial 10% — Aroma — 0 min hopstand @ 180 °F
1 oz — Citra 12% — Aroma — 0 min hopstand @ 180 °F
1 oz — El Dorado 15% — Aroma — 0 min hopstand @ 180 °F
1 oz — Mosaic 12.25% — Aroma — 0 min hopstand @ 180 °F
1 oz — Willamette 5% — Aroma — 0 min hopstand @ 180 °F
2 oz — Citra 12% — Dry Hop — day 3
1 oz — Centennial 10% — Dry Hop — day 3
1 oz — El Dorado 15% — Dry Hop — day 3
1 oz — Mosaic 12.25% — Dry Hop — day 3
0.25 oz — Willamette 5% — Dry Hop — day 3
2 oz — Lemondrop 6% — Dry Hop — day 6
Yeast
1 pkg — Imperial Yeast A38 Juice
Fermentation
Primary — 68 °F — 14 days
The other recipe I tried was a 1.5 gallon batch called "LemonDrop IPA". I hit my target OG perfectly at 1.04 and was excited. After 24 hours the fermentation stopped and is stuck at 1.028 which is far off my target of 1.009. I believe I also mashed high at 156 degrees. In my 3 gallon brew kettle, I leave the element on low for the duration of the mash to maintain temp. I've attached the TILT graph and recipe below as well.
Lemon Drop IPA
4.3% / 10.6 °P
All Grain
BIAB (No sparge)
67% efficiency
Batch Volume: 1.5 gal
Boil Time: 60 min
Mash Water: 2.46 gal
Total Water: 2.46 gal
Boil Volume: 2.23 gal
Pre-Boil Gravity: 1.032
Vitals
Original Gravity: 1.042
Final Gravity: 1.009
IBU (Tinseth): 49
Color: 2.2 SRM
Mash
Temperature — 149 °F — 60 min
Malts (2 lb 8.8 oz)
1 lb 12.8 oz (70.6%) — Briess Pilsen Malt 2-Row — Grain — 1.3 °L
7.2 oz (17.7%) — Briess Oats, Flaked — Grain — 1.6 °L
4.8 oz (11.8%) — Briess Barley, Flaked — Grain — 1.8 °L
Hops (1.79 oz)
1.19 oz (49 IBU) — Lemondrop 6% — Boil — 15 min
0.6 oz — Lemondrop 6% — Dry Hop — day 3
Yeast
0.3 pkg — Imperial Yeast A24 Dry Hop
Fermentation
Primary — 68 °F — 14 days
Do any of you know what could be causing this? I thought maybe my imperial yeast was the issue, but using a whole packet for my 1.5 gallon brew is MORE than enough yeast, so figured the yeast is not a concern. I made sure to keep my temp between 64-74 degrees for the second batch, and oxygenated really well. I'm not sure why my attenuation is so poor these batches?