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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Low Final Gravities
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Old 12-15-2008, 02:30 PM   #1
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Default Low Final Gravities

I've done 2 all-grain batches now, both of which have ended up with a very low FG. The first batch had a OG of 1.063 and the 2nd batch 1.091 OG. My targeted mash temp was 152F, calculated using Beersmith, where I also calculated and used the correct strike water temp. While taking initial mash temp, it may have beet 1-2 degrees lower than 152F because I kept getting different readings throughout the mash. Below are my final gravities:

1.063 -> 1.006
1.091 -> 1.013

I'm going to assume the low FG's was because of my low mash temp? It was probably around 150F. Am I assuming correctly? The beer isn't bad, but it's pretty dry unfortunately.

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Old 12-15-2008, 02:35 PM   #2
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Originally Posted by Brett3rThanU View Post
I've done 2 all-grain batches now, both of which have ended up with a very low FG. The first batch had a OG of 1.063 and the 2nd batch 1.091 OG. My targeted mash temp was 152F, calculated using Beersmith, where I also calculated and used the correct strike water temp. While taking initial mash temp, it may have beet 1-2 degrees lower than 152F because I kept getting different readings throughout the mash. Below are my final gravities:

1.063 -> 1.006
1.091 -> 1.013

I'm going to assume the low FG's was because of my low mash temp? It was probably around 150F. Am I assuming correctly? The beer isn't bad, but it's pretty dry unfortunately.
I'll bet your thermometer isn't giving you an accurate reading. Esp. if it's a cheap digital one -- those are commonly off by 4*F since most folks don't demand the precision we homebrewers need from their gizmos!

Calibrate it with ice water (crushed ice for 15 minutes) and boiling water (boil for 5 minutes and then hold the proble in the boiling water for 1 minute and read the temp). When I did this I found my analog thermometers are accurate to within 1*F but my digital probe thermometer reads 3*F too low. I'll bet yours is reading about 3-4*F higher than you actually mashed.
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Old 12-15-2008, 03:22 PM   #3
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How long are you fermenting in the primary?

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Old 12-15-2008, 03:39 PM   #4
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High attenuation and a dry finish both indicate low mash temperatures.

4-6 ounces of maltodextrine would add some body, mouthfeel and a little sweetness.

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Old 12-15-2008, 04:41 PM   #5
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For the first batch I think I let it sit 1 week in the primary, while the latter was 11 days in the primary.

I did test my digital thermometer by placing the probe into an ice cube and it read 32F so it's accurate. I may pick up another digital one to be sure, any suggestions?

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Old 12-15-2008, 04:54 PM   #6
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Does it taste right? Maybe wild yeast, or other bugs did part of the job?

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Old 12-15-2008, 05:06 PM   #7
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It tastes fine, other than being a little dry.

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