Brewed a belgian dark strong ale yesterday. Had the same LHBS crush the grains that ALWAYS crushes my grains. Mashed at 155'f. Follow Bobby_M's mash technique I split the remaining steps into two addition batches. (2.5 gal + 2.5 gal) which got me to my intended initial boil volume. I hit my 155'f first batch sparge spot on (like I always) do. I mashed for 60 mins and then drained and added the first of the remaining two addition batches. According the Bobby_M and BeerSmith I added 180'f water to the grains, stirred the bejesus out of it and let it rest for 15 mins. Repeated this and took a pre boil gravity. BeerSmith was calculating a 1.056 pre boil. I achieved a 1.051. After a 60 minute boil I should have had a OG of ~1.077 (factoring a 70% efficiency). Now I normally hover around 74% efficiency so I was planning on a ~1.078 OG. Instead a got a pre boil of 1.065. I posted a question about sparging temps and questioned why brew target always instructed me to essentially do a mash out by raising the grain be to 178-180'f. Bobby_M and others talk about just adding 180'f water to the grains and going about things that way. Can someone chime in and tell me where I went wrong, or should I go back to finishing up by raising the grain bed to 180'f like I used to?
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