Good day fellow Brewsters.
After I didn't reach my post boil gravity using the biab method, I modified my 13gal coolerbox to a mash tun and last week I brewed a Belgian Blonde. .. and again didn't reach expected gravity. Recipe shows 1.065 .. I got 1.034 - and I was precise with temperature management. Again I cocked up a bit my adding too much sparge water hence leaving me with a diluted wort. This lesson I learned after realising the same mistake with my first brew. But hey, more beer right? lol.
Recipe:
http://beerguevara.com/belgian-blonde-15l/
So !! yesterday I brewed a new batch - an IPA
Recipe:
http://beerguevara.com/missiones-ipa/
Into the mash tun and now being fully aware of where I need to take control - I think. I heated the water to 75degC cool till 74degC, though when I added the grains, and stirred it all in, the water temp dropped to 69 - suppose to 67 - so added some ice cold water (as per recipe's recommendation) - 2 litres additional in total to get themomemeter to stay idle at 67degC. Striring a lot to average the temperature throughout the mash. The temp stayed constant 67 for an hour. Then drained the lot (after lautering), Then added the first batch water, stirring it all in, settle, lauter, drain and while draining this batch, I tilted the tun towards the exit and fly sparged the remaining water minus 2 litres untill I had 20.5 litres of wort and an almost depleted tun. I though I did well. Took a wort sample, cooled it down (not sure exactly till what temp) and got a SG of 1.036 - I was hoping to see something 1.060 plus as recipe claims 1.070 - hoping to reach 1.070 post boil. Anyway, I though fukkit and threw in 2kgs of sugar at 15min before end of boil and managed 1.076 after wort chill was done. I know, not what I wanted to do, but getting frustrated by not reaching my pre ferment SG.
I searched this site and youtube on the topic and reading this, seeing that but not seeing anything obvious where I'm going wrong and between the options of batch sparging and fly sparging just creates confusion. I looked at a pdf that VikeMan sent me regarding mash efficiency and attenuation factors - interesting .. so less is more - 151 F being the magic mash tun number.
Oh well. my options to considder.
1: Grain error at the mill (I order the grain premilled from the brewshop, so I get it delivered all mixed in one paper bag). Inferrior grain? or incorrect crush - I'll need to inspect that next time. Try a different brewshop.
2: Glass hydrometer wrong - though it reads 1.000 in cold water
3: Thermometer wrong - though reads 104 degC when water starts to boil.
Anyway. I'm a bit disponded, though not giving up. Best way to learn is by making mistakes.
Any suggestions where I need to pay attention ? Thanks.
Having the sugar in the mix - what will the taste result be like?
Regards
Alex
After I didn't reach my post boil gravity using the biab method, I modified my 13gal coolerbox to a mash tun and last week I brewed a Belgian Blonde. .. and again didn't reach expected gravity. Recipe shows 1.065 .. I got 1.034 - and I was precise with temperature management. Again I cocked up a bit my adding too much sparge water hence leaving me with a diluted wort. This lesson I learned after realising the same mistake with my first brew. But hey, more beer right? lol.
Recipe:
http://beerguevara.com/belgian-blonde-15l/
So !! yesterday I brewed a new batch - an IPA
Recipe:
http://beerguevara.com/missiones-ipa/
Into the mash tun and now being fully aware of where I need to take control - I think. I heated the water to 75degC cool till 74degC, though when I added the grains, and stirred it all in, the water temp dropped to 69 - suppose to 67 - so added some ice cold water (as per recipe's recommendation) - 2 litres additional in total to get themomemeter to stay idle at 67degC. Striring a lot to average the temperature throughout the mash. The temp stayed constant 67 for an hour. Then drained the lot (after lautering), Then added the first batch water, stirring it all in, settle, lauter, drain and while draining this batch, I tilted the tun towards the exit and fly sparged the remaining water minus 2 litres untill I had 20.5 litres of wort and an almost depleted tun. I though I did well. Took a wort sample, cooled it down (not sure exactly till what temp) and got a SG of 1.036 - I was hoping to see something 1.060 plus as recipe claims 1.070 - hoping to reach 1.070 post boil. Anyway, I though fukkit and threw in 2kgs of sugar at 15min before end of boil and managed 1.076 after wort chill was done. I know, not what I wanted to do, but getting frustrated by not reaching my pre ferment SG.
I searched this site and youtube on the topic and reading this, seeing that but not seeing anything obvious where I'm going wrong and between the options of batch sparging and fly sparging just creates confusion. I looked at a pdf that VikeMan sent me regarding mash efficiency and attenuation factors - interesting .. so less is more - 151 F being the magic mash tun number.
Oh well. my options to considder.
1: Grain error at the mill (I order the grain premilled from the brewshop, so I get it delivered all mixed in one paper bag). Inferrior grain? or incorrect crush - I'll need to inspect that next time. Try a different brewshop.
2: Glass hydrometer wrong - though it reads 1.000 in cold water
3: Thermometer wrong - though reads 104 degC when water starts to boil.
Anyway. I'm a bit disponded, though not giving up. Best way to learn is by making mistakes.
Any suggestions where I need to pay attention ? Thanks.
Having the sugar in the mix - what will the taste result be like?
Regards
Alex
Last edited: