Just finished my second AG batch yesterday - a Witbier recipe from Midwest. I went for the added challenge of doing a protien rest as well. It all seemed ok, but the OG came in low. I am batch sparging in an Igloo 10gal with circle hose braid. Any ideas on what happened? Will it be an obvious or subtle difference when tasting? Looking forward to it at any rate, just want some tuning advice.
Actual OG 1.037
5lb domestic pilsner
3lb white wheat
1lb unmalted wheat
1oz Hallertau 60min
1oz Liberty 2min
1tbl coriander 10min
0.5oz bitter orange 10min
8.6qt @ 135F for target of 122F 25min
(actual was 127F due to preheated tun)
5.4qt @ 200F for 152 (152 actual, dropped to 150.5 at 45 min)
7.2qt @ 200F for 170 mash out
11.2qt @ 170F sparge
Boiled 60 min and ended up with a hair under the 5.5 gallons I was shooting for.