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Old 02-21-2013, 03:46 PM   #1
Zubius
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Default Trying to figure out what went wrong

A couple months ago I brewed a sweet stout and it was great, the keg only lasted 1 week.. Last month I brewed the same recipe (scaled up to 5.5 from 5.0 gal) and my OG, FG and abv are a bit off. I understand that my IBU will be a bit lower but the other numbers have me confused.

Here's the first run(5 gal);
4.50 lb Amber Dry Extract
1.50 lb Wheat Dry Extract
0.75 lb Caramel/Crystal Malt - 60L
0.75 lb Chocolate Malt (350.0 SRM)
0.50 lb Roasted Barley (300.0 SRM)
0.75 lb Lactose (Boil 10 min)
10 oz Quaker Oats (Boil 10 min)
0.75 oz German Magnum [13.40 %] (60 min)
1.00 Wirfloc Tablet (Boil 10 min)

Steeped grains in 3 gallons @ 154f - 1 hour
Add Amber DME
Bring To Boil
Add German Magnum
Add Wheat DME @ 30 min
Add Wirfloc @ 50 min
Add 10oz Oats @ 50 min
Add 12oz Lactose @ 55
Add water to 5.0 gal

Pitched WLP051 @ 72f - 1liter starter
Fermented @68f for 3 weeks

OG - 1.059
FG - 1.022
ABV - 4.85%

Second run(5.5 gal)
4.95 lb Amber Dry Extract
1.65 lb Wheat Dry Extract
0.83 lb Caramel/Crystal Malt - 60L
0.83 lb Chocolate Malt (350.0 SRM)
0.55 lb Roasted Barley (300.0 SRM)
0.83 lb Lactose (Boil 10 min)
12oz Quaker Oats (Boil 10 min)
0.83oz German Magnum [13.40 %] (60 min)
1.00 Wirfloc Tablet (Boil 10 min)

Steeped grains in 3 gallons @ 154f - 1 hour
Add Amber & Wheat DME
Bring To Boil
Add German Magnum
Add Wirfloc @ 50 min
Add 12oz Oats @ 50 min
Add 14oz Lactose @ 55
Add water to 5.5 gal

Pitched WLP051 @ 73f - No starter
Fermented @68f for 3 weeks

OG - 1.065
FG - 1.020
ABV - 5.9%


The only difference between the two was using a starter on the first batch and a late addition on the wheat dme.. Can these 2 really make that much difference or did I scale the recipe wrong? What am I missing here??

Thanks.

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Old 02-21-2013, 03:51 PM   #2
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Different temperatures when you took the OG?

MC

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Old 02-21-2013, 03:54 PM   #3
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72f on the first batch, 73f on the second. Temps & OG were taken just before pitching the yeast.

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Old 02-21-2013, 07:22 PM   #4
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Originally Posted by Zubius View Post
A couple months ago I brewed a sweet stout and it was great, the keg only lasted 1 week.. Last month I brewed the same recipe (scaled up to 5.5 from 5.0 gal) and my OG, FG and abv are a bit off. I understand that my IBU will be a bit lower but the other numbers have me confused.

Here's the first run(5 gal);
4.50 lb Amber Dry Extract
1.50 lb Wheat Dry Extract
0.75 lb Caramel/Crystal Malt - 60L
0.75 lb Chocolate Malt (350.0 SRM)
0.50 lb Roasted Barley (300.0 SRM)
0.75 lb Lactose (Boil 10 min)
10 oz Quaker Oats (Boil 10 min)
0.75 oz German Magnum [13.40 %] (60 min)
1.00 Wirfloc Tablet (Boil 10 min)

Steeped grains in 3 gallons @ 154f - 1 hour
Add Amber DME
Bring To Boil
Add German Magnum
Add Wheat DME @ 30 min
Add Wirfloc @ 50 min
Add 10oz Oats @ 50 min
Add 12oz Lactose @ 55
Add water to 5.0 gal

Pitched WLP051 @ 72f - 1liter starter
Fermented @68f for 3 weeks

OG - 1.059
FG - 1.022
ABV - 4.85%

Second run(5.5 gal)
4.95 lb Amber Dry Extract
1.65 lb Wheat Dry Extract
0.83 lb Caramel/Crystal Malt - 60L
0.83 lb Chocolate Malt (350.0 SRM)
0.55 lb Roasted Barley (300.0 SRM)
0.83 lb Lactose (Boil 10 min)
12oz Quaker Oats (Boil 10 min)
0.83oz German Magnum [13.40 %] (60 min)
1.00 Wirfloc Tablet (Boil 10 min)

Steeped grains in 3 gallons @ 154f - 1 hour
Add Amber & Wheat DME
Bring To Boil
Add German Magnum
Add Wirfloc @ 50 min
Add 12oz Oats @ 50 min
Add 14oz Lactose @ 55
Add water to 5.5 gal

Pitched WLP051 @ 73f - No starter
Fermented @68f for 3 weeks

OG - 1.065
FG - 1.020
ABV - 5.9%


The only difference between the two was using a starter on the first batch and a late addition on the wheat dme.. Can these 2 really make that much difference or did I scale the recipe wrong? What am I missing here??

Thanks.
The red highlighted part is the answer. When you topped off with water you got incomplete mixing of the wort and water so you picked up a sample that had more wort than water and it gives you a (false) higher OG. Don't worry or be ashamed about it, that happens often. If you are mathematically inclined you can figure out from the fermentables what the OG must be. I just ignore it and worry about getting the proper FG.
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Old 02-22-2013, 12:37 AM   #5
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Thanks RM-MN, I'll keep an eye on that this weekend when I brew this again.

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