Blindguardian
Well-Known Member
Let me first say that I have learned ALOT from HBT members!!
I am looking for some input on what can be wrong with my set-up or procedures.
For the last 6 brews that I have done I have hit all my numbers except the FG and my efficiency has been coming in at around 103%. On the first batch that this started to happen I thought it was something I had done wrong or my equipment was off in calibration so from that point on I started to calibrate all my equipment the day before every brew ie. mash tun, kettle, hydrometer, thermometers and I also have been paying close attention to my boil off rates, everything seems to match up and I end up with my calculated post-boil volume.
I use BTP as my brewing software with a double batch sparge.
I did a Scottish 70/ yesterday and the SG was 1.031 and the FG was suppose to fall between 1.035 to 1.040. Well with hitting my numbers and boil off volume I ended up with a FG of 1.047.
here is the recipe:
Kettle volume: 7.49 gal (S.G. 1.031)
Boil Duration: 1 hr
Evaporation: .83 gal
Final Volume: 6.39 gal
Eff: 80%
OG: 1.036
Terminal Gravity: 1.010
ABV: 3.4 %
IBUs: 15.9
9-B Scottish Heavy 70/-
Ingredients:
5.9375 lb Maris Otter
0.5 lb Munich TYPE I
0.5 lb Honey Malt
15 oz 2-Row Caramel Malt 40L
0.25 lb 2-Row Caramel Malt 120L
3 oz Chocolate Malt
1.00 oz East Kent Goldings (5.0%) - added during boil, boiled 60.0 min
1.0 ea Fermentis US-05 Safale US-05
Schedule:
Ambient Air: 77.5 °F
Source Water: 80.4 °F
Elevation: 604.0 ft
00:13:49 Dough In - Liquor: 2.72 gal; Strike: 172.47 °F; Target: 158.3 °F
01:13:49 Rest - Rest: 60.0 min; Final: 158.0 °F
01:33:49 Double Batch Sparge - First runnings: 0.0 gal sparge @ 165.0 °F, 0.0 min; Sparge #1: 2.98 gal sparge @ 192.0 °F, 10.0 min; Sparge #2: 2.98 gal sparge @ 173.0 °F, 10.0 min; Total Runoff: 7.38 gal
Any thoughts about what I could be missing or what can be wrong?
I forgot to say that the hydrometer reading were cooled to 62* F and it is calibrated at 60* F.
I am looking for some input on what can be wrong with my set-up or procedures.
For the last 6 brews that I have done I have hit all my numbers except the FG and my efficiency has been coming in at around 103%. On the first batch that this started to happen I thought it was something I had done wrong or my equipment was off in calibration so from that point on I started to calibrate all my equipment the day before every brew ie. mash tun, kettle, hydrometer, thermometers and I also have been paying close attention to my boil off rates, everything seems to match up and I end up with my calculated post-boil volume.
I use BTP as my brewing software with a double batch sparge.
I did a Scottish 70/ yesterday and the SG was 1.031 and the FG was suppose to fall between 1.035 to 1.040. Well with hitting my numbers and boil off volume I ended up with a FG of 1.047.
here is the recipe:
Kettle volume: 7.49 gal (S.G. 1.031)
Boil Duration: 1 hr
Evaporation: .83 gal
Final Volume: 6.39 gal
Eff: 80%
OG: 1.036
Terminal Gravity: 1.010
ABV: 3.4 %
IBUs: 15.9
9-B Scottish Heavy 70/-
Ingredients:
5.9375 lb Maris Otter
0.5 lb Munich TYPE I
0.5 lb Honey Malt
15 oz 2-Row Caramel Malt 40L
0.25 lb 2-Row Caramel Malt 120L
3 oz Chocolate Malt
1.00 oz East Kent Goldings (5.0%) - added during boil, boiled 60.0 min
1.0 ea Fermentis US-05 Safale US-05
Schedule:
Ambient Air: 77.5 °F
Source Water: 80.4 °F
Elevation: 604.0 ft
00:13:49 Dough In - Liquor: 2.72 gal; Strike: 172.47 °F; Target: 158.3 °F
01:13:49 Rest - Rest: 60.0 min; Final: 158.0 °F
01:33:49 Double Batch Sparge - First runnings: 0.0 gal sparge @ 165.0 °F, 0.0 min; Sparge #1: 2.98 gal sparge @ 192.0 °F, 10.0 min; Sparge #2: 2.98 gal sparge @ 173.0 °F, 10.0 min; Total Runoff: 7.38 gal
Any thoughts about what I could be missing or what can be wrong?
I forgot to say that the hydrometer reading were cooled to 62* F and it is calibrated at 60* F.