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-   -   first all grain / very low gravity (http://www.homebrewtalk.com/f36/first-all-grain-very-low-gravity-398840/)

arictaylor 03-19-2013 10:28 AM

first all grain / very low gravity
Hi all,

I attempted my first all grain last night. My target gravity was 1049 and I ended up with 1025.. yikes. So I know for next time, i'' have to watch the water I add.

The mast was:

3.6kg pale malt
226g carapils
226g caramunich

I just put the lid on a few hours ago, not knowing what else to do. Is there anything that I can add that will help get me in line with what I was supposed to have? I do now have any extra grains/malt.

Glynn 03-19-2013 11:09 AM

Did you crush your own grain or was it crushed for you? whats was you mash temp? give us all your info on what you did.

stratslinger 03-19-2013 11:17 AM

Like Glynn said, walk us through your entire process, from crushing to boil kettle. Without knowing what you did, we won't know what you can tweak!

That process includes who crushed your grains and how. It includes the volume of water you mashed with, the temp you mashed at, how long you mashed. How did you sparge? What temp and volume of sparge water? Did you stir at any time during the mash or sparge? That level of detail.

arictaylor 03-19-2013 11:20 AM

I crushed it at the store at time of purchase.

Boiled water to 75c. Added 10litres to mash tun and took another temp reading which was 68c.

Left in mash tun for 1 hour.

Boiled wort for one hour adding northern brewer, fuggles, goldings.

Topped up to 23litres and then let cool to 20c.

From my readings on here, I guess for next time I should be more careful with how much water I add to the boiled wort? The focus shouldn't be on amount but rather the composition?

arictaylor 03-19-2013 11:23 AM

As for the sparge, I drained the mash tun, then poured that back into the mash tun. Re-drained. Then ran approx 8 liters of boiled water through at 80c.

My instructions said to sparge until a taste test revealed the sweetness was gone.

stratslinger 03-19-2013 11:28 AM

Ok, still need a little more detail:

You say you transferred your strike water to your mash tun and wound up at 68c (154F for us other Americans). One key question here: did you add the water to the mash tun and then the grains into the water, or did you add the water to a mash tun full of grains? And did you ever stir during the mash?

Next, when you say you sparged, share the details - method, temps, etc. There are several ways to sparge, and there could be things to tweak depending on your chosen method.

arictaylor 03-19-2013 11:32 AM

I added the grain into the mash tun (already 10litres of water). I stirred to ensure there were no dry clumps.

Sparge- I used a watering can and evenly distributed over the surface.

kombat 03-19-2013 12:21 PM

A little off-topic, but you'll get better responses if you use units more people here are familiar with (ounces, pounds, quarts, gallons, and fahrenheit). When people have to do unit conversions in their head, they're more likely to just skip over your post.

arictaylor 03-19-2013 12:40 PM

Ok... in other units....

8 lbs pale malt
8 oz carapils
8 oz caramunich

added to 2.5 gallons of water at 167F in mash tun. Stirred. Sat for 1 hour.

Drained mash tun into bucket then poured it back into mash tun. Drained again.

Then poured 2.5 gallons of hot water (175F) over mash tun with a watering can.

Boiled malt for 1 hour. Adding in:
1 oz northern brewer
1/2 oz fuggles and goldings

Topped up to 6 gallons and let cool to 68 degres.

Gravity reading at this point 1025.

kombat 03-19-2013 12:49 PM

I haven't run the numbers, but I'm guessing your low O.G. is due to a combination of:
  • Somewhat light grain bill (only 9 lbs)
  • Dilution due to topping up to 6 gallons instead of 5 (most recipes are designed for 5 gallon batches)
  • Poor efficiency (this could be due to the grain crush, mashing/sparging technique)

If I were you, I'd run the recipe through BeerSmith and see what it thinks your O.G. should have been based on the weights and volumes you provided.

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