Need some nOOb help/advice...I brewed a Irish Red Ale clone kit from Midwest brewing. I put all the grain bill along with my equipment profile into Beersmith. Equipment I have is a 10 gallon round cooler for a mash tun, no false bottom, using a steel braid for a filter, HLT is a 10 g cooler, and a 12 gallon kettle.
Beersmith called for 14 qts of water @167 for 10.25 lbs of grain. Mash temp was 151 for 60min and held temp the entire time. I stirred as I was doughing in then put the top on and left it. I vorlaufed then began my fly sparge with 4.04 gals@167F which lasted about an hour. My pre-boil Est gravity was 1.047, Act was 1.035 for an efficiency of 53%. Est Post-boil gravity was 1.066, Act was 1.042.
Grains were crushed by Midwest, I guess my question is should I stir the mash every 15 mins? I guess I am at a loss of why it was so low, I thought I did everything right, but obviously not! Any other tips/tricks would be appreciated!!