Batch size: 5.5 gallons
OG: 1.057
FG: 1.022 (expected 1.012)
Grain Bill:
5.5 lbs dark Munich
1.5 lbs Vienna
4 lbs pilsner
.5 lb carafoam
Mash temp was 154°. I overshot mash temp when I doughed in. It was 156°. I immidiately added cold water and temp came down to 152°. I BIAB, so I fired the burner very low and stirred until temp came up to 154°. I mashed here for 60 minutes and only lost 1°.
I made a 4.5 liter wort. I saved .5 liter for future use, decanted and pitched into 52° wort. I fermented at 48°. On day 7(yesterday), gravity was at 1.025 so I began to let the temp free rise to 62° for a diacetyl rest. It reached 62° today, but fermentation stopped as there’s no activity from the blow off tube and the krausen has completely dropped. I took a reading with my refractometer, and confirmed it with a calibrated hydrometer at 1.022. Also, my thermometer is a thermapen. It reads 32° in ice water and 212° in boiling water, so I’m confident in my mash temps.
One other note, my smack pack of yeast was fairly old, 6-7 months if I remember correctly. I used the homebrew Dad calculator. The starter took off quickly as did the actual beer fermentation. Fermentation was fairly vigorous for a lager until it just stopped. So I’m fairly confident I didn’t underpitch. This is strange because I usually come in a few points low of final gravity. I typically get 75-80% attenuation with wyeast products, so I don’t know what I did wrong this time. I really appreciate any insight anyone can give me.