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Old 03-23-2008, 02:18 PM   #1
Stevorino
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Default All Grain OG and Volume a little low...

My keggle spigot got clogged by hop leaves at the end (any good suggestions?) and left about a gallon to a gallon and a half of a very hoppy chilled wort in the keggle. I think I ended up getting 4.5 gallons.

I took an OG reading from the remaining hoppy chilled wort I couldn't get into the fermenter and came up short at 1.041 (shooting for 1.049-1.051). What could I have done wrong to come up short (again) on volume and OG?


(11 lbs of grain-- 5 gallons of water in mash, added another 4.5 in second batch sparge-- had 7.5 in boil. Approximately 1 gallon evaporated and 1.5-2 gallons stuck in bottom that I couldn't get from stuck spigot-- total 4.5-5)

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Old 03-23-2008, 03:52 PM   #2
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Wait. 5 gallons in the mash is like 1.8 quarts per pound which is a little high for my tastes. It leaves very little for the sparge. Lean towards 1.25 instead, which would have been more like 3.5 gallons in the mash.

When you say 4.5 in second batch sparge, I think you mean you sparged once with 4.5 gallons. It's on the second batch sparge if you didn't already drain twice.

Just to baseline some terminology....
My first runnings come right from the mash.
Then I infuse a first batch sparge and drain that (second runnings).
Then I infuse a second batch sparge and drain (3rd runnings).

It sounds like you might have added some water to the mash prior to running off anything. This is a "mash out", not technically a sparge yet.

In any case, I recommend 3 discrete runnings.

On the stuck drain in the kettle, you'll either want to install a screen on the drain, something similar to the hop stopper or you'll want to use hop bags. All that wort left in there takes away from your brewhouse efficiency.

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Old 03-23-2008, 03:55 PM   #3
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Quote:
Originally Posted by Bobby_M
Wait. 5 gallons in the mash is like 1.8 quarts per pound which is a little high for my tastes. It leaves very little for the sparge. Lean towards 1.25 instead, which would have been more like 3.5 gallons in the mash.

When you say 4.5 in second batch sparge, I think you mean you sparged once with 4.5 gallons. It's on the second batch sparge if you didn't already drain twice.

Just to baseline some terminology....
My first runnings come right from the mash.
Then I infuse a first batch sparge and drain that (second runnings).
Then I infuse a second batch sparge and drain (3rd runnings).

It sounds like you might have added some water to the mash prior to running off anything. This is a "mash out", not technically a sparge yet.

In any case, I recommend 3 discrete runnings.

On the stuck drain in the kettle, you'll either want to install a screen on the drain, something similar to the hop stopper or you'll want to use hop bags. All that wort left in there takes away from your brewhouse efficiency.
Bobby, you're my hero.

To clarify, I had 5 gallons worth of first runnings, then I added 4.5 gallons at 150 degrees for second runnings. Never did a third. Will do next time.

Yeah, I need to get some kind of screen-- that sounds fairly necessary.

Any ideas on the OG being so low?
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In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

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Old 03-23-2008, 04:18 PM   #4
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Yeah, the low OG was just having really low efficiency. I think it's because of your really high volume of mash water. In order to get 5 gallons of first runnings, you must have infused a total of about 7 gallons prior to first runnings. That's a lot.

Let's suppose you doughed in your 11 pounds of grain with only 3.5 gallons.
At the end of the 60minute mash, vorlauf and drain. Given that grain usually absorbs about .1 gallons per pound, I'd expect you to get out only 2.4 gallons on first runnings.

If you want 7.5 gallons in the kettle, that means you need to sparge about 5 gallons (7.5 - 2.4 = 5.1 gallons).

In order to maximize efficiency (in my experience), break that 5.1 gallons into two 2.5 gallon batches at about 180F.

You'll easily meet your OGs next time, if not overshoot them. In order to troubleshoot the process, I recommend taking gravity readings of each running. The last running should be 1.020 or lower. If it's higher, the process can use tweaking.

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Old 03-23-2008, 06:23 PM   #5
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That sounds good-- Is there anything I can/should do to this brew or do you think it'll turn out okay w/ the low OG?

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In Keezer:
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2. CYBI - Gordon's IPA Clone
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Old 03-23-2008, 08:05 PM   #6
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Quote:
Originally Posted by Stevorino
Bobby, you're my hero.

To clarify, I had 5 gallons worth of first runnings, then I added 4.5 gallons at 150 degrees for second runnings. Never did a third. Will do next time.

Yeah, I need to get some kind of screen-- that sounds fairly necessary.

Any ideas on the OG being so low?
For the second runnings, you need to heat the sparge water to at least 170. (After mixing with the grain, you want the water to stabilize at about 165 - 170.) Low temps will contribute to low OG.

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Old 03-23-2008, 08:09 PM   #7
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Quote:
Originally Posted by ajf
For the second runnings, you need to heat the sparge water to at least 170. (After mixing with the grain, you want the water to stabilize at about 165 - 170.) Low temps will contribute to low OG.

-a.
That's what I remember being told and reading-- why does Clonebrews suggest you sparge at 150?
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Old 03-23-2008, 08:17 PM   #8
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Quote:
Originally Posted by Stevorino
That's what I remember being told and reading-- why does Clonebrews suggest you sparge at 150?
Probably a typo

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Old 03-23-2008, 08:25 PM   #9
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No kidding. Wow, if you sparged with 150f water, you can easily pickup 10% efficiency with 180F water.

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Old 03-23-2008, 09:14 PM   #10
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Quote:
Originally Posted by ajf
Probably a typo

-a.
Nah-- its on every page throughout-- granted, it's for sparging specialty grains in an extract recipe.
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In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

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