In my past few batches I always seems to be a few points low when looking at my predicted gravity. Today, I was 9 points low. I had a predicted OG of 1.063 and ended up at 1.054. I can't figure out what else to do or try at this point. My recipe and methods are below. This was supposed to be a nice American IPA
3.5 gallons of RO water treated with 6.2g gypsum, 1.75g epsom salt, 0.70g canning salt, 0.30 calcium chloride, 0.75g chalk, and 0.50mL of 88% Lactic Acid.
Grain Bill:
2.5 lbs pale - ale malt (3.5L)
2.5 lbs Mutons Maris Otter (3.0L)
4.5 oz goldpils vienna malt (6.0L)
4.5 oz Caramel 40 (40L)
Predicted OG @ 68% Brew house efficiency was 1.063.
I heated up 3.5 gallons of treated water to 156.8, mashed in and hit a mash temp of 151.
At 15 minutes, heat dropped to 149, brought it back up to 151F and checked pH which was 5.3-5.4 (bouncing back and forth on my cheaper aperna)
By the end of the 60 minute mash, temp dropped down to about 147F, I brought that back up to 151F while I heated up 0.25 gallons of untreated water for a pour over sparge.
At 13 minutes, I added 8oz of water which had my yeast nutrient dissolved in it, and my whirlfloc tablet dissolved in it.
Brought this all to a boil
Added a total of 2oz of hops between the 53 minute mark and a 30 minute whirlpool which started around 130F.
Finished cooling, collected about 2.20 gallons of wort, with about 0.5 gallons left in the BK.
Measured OG with two different hydrometers at 60F and got a reading of 1.052 and 1.054
I did have 2 PBG readings of 1.042 and 1.044 with my refractometer but I know they aren't really as great as they sound for that.
So now my American IPA is like a super hopped up Session IPA (should end around 5.5% alcohol with 80 IBU's)
I ask the brew shop to double crush my grain, and I did not see any obvious whole kernels and all the bags had quite a bit of that powdery goodness.
Would not boiling off enough cause my gravity to be that low, I aim to get about 2.25 into the fermenter? Is the only other possibility grain crush? Should I give up and set my brewhouse efficiency incredibly low (like 60) moving forward and just buy more grain? I cannot for the life of me, figure out what I am doing wrong.
I use the free version of brewers friend to calculate my OG and IBU's for me. I use an Escali digital scale which I keep calibrated with a calibration weight and my pH meter I calibrated the night before brew day, lastly refractometer was checked and zeroed.
Any help, suggestions or critique's of my process would be greatly appreciated
3.5 gallons of RO water treated with 6.2g gypsum, 1.75g epsom salt, 0.70g canning salt, 0.30 calcium chloride, 0.75g chalk, and 0.50mL of 88% Lactic Acid.
Grain Bill:
2.5 lbs pale - ale malt (3.5L)
2.5 lbs Mutons Maris Otter (3.0L)
4.5 oz goldpils vienna malt (6.0L)
4.5 oz Caramel 40 (40L)
Predicted OG @ 68% Brew house efficiency was 1.063.
I heated up 3.5 gallons of treated water to 156.8, mashed in and hit a mash temp of 151.
At 15 minutes, heat dropped to 149, brought it back up to 151F and checked pH which was 5.3-5.4 (bouncing back and forth on my cheaper aperna)
By the end of the 60 minute mash, temp dropped down to about 147F, I brought that back up to 151F while I heated up 0.25 gallons of untreated water for a pour over sparge.
At 13 minutes, I added 8oz of water which had my yeast nutrient dissolved in it, and my whirlfloc tablet dissolved in it.
Brought this all to a boil
Added a total of 2oz of hops between the 53 minute mark and a 30 minute whirlpool which started around 130F.
Finished cooling, collected about 2.20 gallons of wort, with about 0.5 gallons left in the BK.
Measured OG with two different hydrometers at 60F and got a reading of 1.052 and 1.054
I did have 2 PBG readings of 1.042 and 1.044 with my refractometer but I know they aren't really as great as they sound for that.
So now my American IPA is like a super hopped up Session IPA (should end around 5.5% alcohol with 80 IBU's)
I ask the brew shop to double crush my grain, and I did not see any obvious whole kernels and all the bags had quite a bit of that powdery goodness.
Would not boiling off enough cause my gravity to be that low, I aim to get about 2.25 into the fermenter? Is the only other possibility grain crush? Should I give up and set my brewhouse efficiency incredibly low (like 60) moving forward and just buy more grain? I cannot for the life of me, figure out what I am doing wrong.
I use the free version of brewers friend to calculate my OG and IBU's for me. I use an Escali digital scale which I keep calibrated with a calibration weight and my pH meter I calibrated the night before brew day, lastly refractometer was checked and zeroed.
Any help, suggestions or critique's of my process would be greatly appreciated