I just finished my first all grain batch. It was a Fat Tire clone. It went more or less pretty well. I just had a little problem with sparging. When i did this recipe, i adjusted for about an efficiency of 50% because it was my first all grain. When sparging, my last runnings were 1.030. that seems really high to me. like i am losing efficiency when i dont have to. i collected 6.5 gal already.
here is the recipe
10.75 lb Pale Malt (2 Row) Bel (3 SRM) Grain 58.5 %
2.00 lb Amber Malt (22 SRM) Grain 19.5 %
1.00 lb Munich Malt (9 SRM) Grain 9.8 %
0.50 lb Biscuit Malt (23 SRM) Grain 4.9 %
0.25 lb Caramel/Crystal Malt - 10L (10 SRM) Grain 2.4 %
0.25 lb Caramel/Crystal Malt - 40L (40 SRM) Grain 2.4 %
0.25 lb Special Roast (50 SRM) Grain 2.4 %
0.75 oz Northern Brewer [8.5%] (60 min) Hops 22.8 IBU
0.50 oz Williamette [5.5%] (30 min) Hops 7.6 IBU
0.50 oz Williamette [5.5%] (15 min) Hops 4.9 IBU
0.50 oz Williamette [5.5%] (5 min) Hops 2.0 IBU
American Ale I wyeast 1056
target og 1.058
boil volume 6.5 gal
mash temp 150-152*F
actual og 1.070
actual volume in fermentor 6 gallons.
so, why are the final runnings still having a high og? what can i do to make sure i get more of the sugars to begin with so i dont have to adjust for efficiency so much?
did i leave out any details?
PS, lessons learned:
dont try to brew with a nor'easter outside, there is now 3" or water in my backyard and walking back and forth from my barn has made my feet cold and wet.
Also, dont try to build your motorized grain mill the same day of your first AG brew. you wont have time.