Two nights ago I brewed this pale ale recipe, partial mash. My OG should have been around 1.060, but ended up at 1.030. I'm guessing that either my temps got to high early in the mash and killed the amalayse, or the other thing is that this is my first use of whole leaf hops and I think I lost quite a bit of wort in the hops, so that when I mixed the wort with the clean water, I had less wort than was needed (don't have equipment to do a full boil).
I suspect the mash temps may have gotten too high, I had trouble stabalizing the mash temp at first and think I may have killed my mash. My yeast is fermenting along, but nothing near as vigorous as what I usually see by day two with 1056.
So, I was wondering, if I take a pound or even half pound of DME, boil it down in as little water as possible and then cool it and dump it in the fermenting beer, will that help boost my OG closer up to where it needs to be? As it stands now I'm gonna end up with a beer that has like 2.5% ABV!!
Here is the grain/hops/yeast bill :
Amount Item Type % or IBU
5.00 lb Light Dry Extract (8.0 SRM) Dry Extract 54.95 %
3.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 32.97 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 10.99 %
0.10 lb Chocolate Malt (350.0 SRM) Grain 1.10 %
0.80 oz Galena [13.00 %] (60 min) (First Wort Hop) Hops 25.7 IBU
1.00 oz Cascade [5.50 %] (10 min) Hops 4.5 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 2.5 IBU
1.00 oz Amarillo Gold [8.50 %] (Flame Out) (10 min Aroma Hop-Steep) Hops -
2.00 oz Williamette [5.50 %] (Dry Hop 3 days) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Per beersmith's recomendation I tried to mash at 154 for 45 minutes .... but I think I hit in the 160s for few minutes tyring to get things right, the thermometer would read different temps depending on where I stuck it in the mash pot.
I did a 90 minute boil, not sure if that matters .... this started off as a clone of flying dog classic pale ale and thats what they do, 90 minutes ...
I suspect the mash temps may have gotten too high, I had trouble stabalizing the mash temp at first and think I may have killed my mash. My yeast is fermenting along, but nothing near as vigorous as what I usually see by day two with 1056.
So, I was wondering, if I take a pound or even half pound of DME, boil it down in as little water as possible and then cool it and dump it in the fermenting beer, will that help boost my OG closer up to where it needs to be? As it stands now I'm gonna end up with a beer that has like 2.5% ABV!!
Here is the grain/hops/yeast bill :
Amount Item Type % or IBU
5.00 lb Light Dry Extract (8.0 SRM) Dry Extract 54.95 %
3.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 32.97 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 10.99 %
0.10 lb Chocolate Malt (350.0 SRM) Grain 1.10 %
0.80 oz Galena [13.00 %] (60 min) (First Wort Hop) Hops 25.7 IBU
1.00 oz Cascade [5.50 %] (10 min) Hops 4.5 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 2.5 IBU
1.00 oz Amarillo Gold [8.50 %] (Flame Out) (10 min Aroma Hop-Steep) Hops -
2.00 oz Williamette [5.50 %] (Dry Hop 3 days) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Per beersmith's recomendation I tried to mash at 154 for 45 minutes .... but I think I hit in the 160s for few minutes tyring to get things right, the thermometer would read different temps depending on where I stuck it in the mash pot.
I did a 90 minute boil, not sure if that matters .... this started off as a clone of flying dog classic pale ale and thats what they do, 90 minutes ...