Brewed an octane IPA kit from Midwest last night. I steeped the specialty grains at approx 155F for 30 min. Then brought to a boil.
To decrease maillard reactions, promote clarity and promote hop utilization/yeild, I added about 3.3lbs of Light Malt LME at the beginning of the boil, saving the remaining 3.3lbs of light malt LME + 3.3lbs of dark malt LME for the last 15 min of the boil.
After cooling the wort and transferring to the primary, I measured my SG and it was substantially lower than the recipe notes from Midwest indicated should occur.
Any insight on what factors affect gravity at varying points in the brewing process would be appreciated.