As the topic says; my OG was 1.012?
Here’s the receipt I made (an attempt at a Karl Strauss Amber Lager clone.):
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 60.0 %
2 lbs Munich Malt - 10L (10.0 SRM) Grain 20.0 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 10.0 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.0 %
0.50 oz Cluster [7.40%] (60 min) Hops 16.6 IBU
1.00 oz Cascade [5.50%] (1 min) Hops 3.7 IBU
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager
Created a 1,000 ML Yeast Starter.
One thing that could have been wrong, my boil was a slow roller. It wasn’t as furious as I normally have it. I’d guess it was about 195F - 200F.
I did a nice whirlpool and oxygenated it for 20 minutes. Took my reading which gave me 1.010…
I pitched my yeast and there was nice activity after only a few hours. I’ve since put it in my cooler for its lagering temperature of 50F.
Thoughts ideas? Should I continue…since the highest alcohol expected would be what 1%?
Edit: Beershmith had my OG calculated at 1.060!! I was .050 off!!