First time poster in need of some help! This was my first all-grain batch, and my OG was WWAAAAAAAYYYYYY too low (1.029). I've read John Palmer's book several time (actually, I'm again going over the Mash chapter right now) and thought I had done everything right, but something obviously didn't come out the way it was suppose to. Never had this problem before, although this was only my 3rd 5-gallon batch. Here's the facts:
-Mashed in 4 gallons @ 149 for 65 mins (rookie mistake here, waited until 155 mash temp to add the grain, which brought it down to a lower temp... could this be the reason?) using a 5 gallon water cooler w/ custom drainage system.
-Sparged w/ 3.8 gallons @ 170ish temp. Used an initial recirculation of approx 1 gallon before the sparge.
-Initial wort gravity was pretty close to 1.030... forgot to record it.
-Boiled for 70 mins with the following hop schedule (36.5 IBUs):
.75 oz of Pearle (8.5%) for 70 mins
.58 oz of Cascade (7.3%) for 15 mins
.38 oz of Cascade (7.3%) for 10 mins
.38 oz of Cascade (7.3%) for 5 mins
-Pre-boil was approx 6.6 gallons, post-boil came out to about 5.25.. need to take better notes next time.
-Into the fermenter w/appox 4.6 gallons. Using 2 vials unhydrated White Labs American Ale (WLP-060); one was a little expired so I pitched them both thinking it couldn't hurt with the way everything turned out.
I used all local water (I have a water softener), so I'm not sure if that has anything to do with it. I've wanted to get a water test done, but just never have. The only thing I can think of is the mash temperature. Obviously next time I'll dough in a little earlier to reach the proper temp. Other than the temp, it seemed that the volume of the water was a little much, but then again I did end up with a little under 5 gallons. Color looked about right, but that might just be my limited experience talking.
Any input or tips/tricks would be much appreciated.