I dunno, with 20% specialty grains that's not totally out of the ballpark. It would make a bit more sense if they were darker, like crystal 60 or something, but you could still have a bunch of dextrine in there.
Originally Posted by andyveedub
I dont use any oxygenation equipment but I cap the carboy and shake it and roll it on the floor for 10 minutes.
Also, I don't think your aeration method is actually introducing any extra oxygen into the wort because the carboy is capped. You are only mixing up what air is already in there, which is the same amount of oxygen as if you had just pitched and put on the airlock. What does anyone else think about that?