hightechlofi
Well-Known Member
I just performed my first all grain mash and my effeciency is terrible. I am brewing an Oscar Blues G'Knight (Gordon) ale clone. I collected 5 gallons of wort. My grain bill is as follows:
Malt Qty(lbs) Potential Calc PPM
US Pale 2 Row 14 1.036 100.8
CaraMunich 1.4 1.033 9.2
Munich 1.05 1.037 7.7
Caramel 30 1.05 1.035 7.3
Preboil OG:
Effeciency: 34/125 = 27%
I am using a sanke mlt with 1"armaflex all around (including top and bottom) with a false bottom and a dip tube.
Here are the mash details:
1) Preheated my mash tun w 2 gal boiling water, poured out before dough-in
2) Added grist to mlt.
3) Added 6.5 gal strike water (1.5qt/lb) at 160f.
4) Stirred to ensure no clumps.
5) Mash temp measured. Untested temp gauge on sanke showed 140f, digital thermometer showed 152f. Assumed digital was correct, future readings are taken with it.
6) Checked temp 30min into mash, 151f.
7) Begin lauter after 60min. Recirculated four pitchers. Runoff never really clear, but no chunks.
8) While draining first runnings, took gravity sample, 1.052 (cooled wort first)
9) Added 3.5gal sparge water (batch sparge) at 180f.
10) recirculated, measured gravity at 1.025.
11) Final Preboil OG: 1.034
So, now the obvious question, wtf did I do wrong? I have two speculations, but as an AG newbie, they are kinda shots in the dark. 1) mash temp was really 140, should have stuck with the sanke gauge, and/or 2) sac conversion was not completed at 60 minutes, needed longer mash. Also, figured out my dip tube is too low and resulted in the low amount of wort collected.
Any help would be greatly appreciated. Gonna top off my og with DME, but need to get this figured out. I tried to give you all of the data, if you need more info, please let me know.
Btw, will this batch even be drinkable, or am I just SOL?
Thanks!!!
PS: Thought I would do a go big or go home beer for my first AG, turns out I am a cocky idiot. Think I am gonna stick with some simple SMaSH brews till I get dialed in.
Malt Qty(lbs) Potential Calc PPM
US Pale 2 Row 14 1.036 100.8
CaraMunich 1.4 1.033 9.2
Munich 1.05 1.037 7.7
Caramel 30 1.05 1.035 7.3
Preboil OG:
Effeciency: 34/125 = 27%
I am using a sanke mlt with 1"armaflex all around (including top and bottom) with a false bottom and a dip tube.
Here are the mash details:
1) Preheated my mash tun w 2 gal boiling water, poured out before dough-in
2) Added grist to mlt.
3) Added 6.5 gal strike water (1.5qt/lb) at 160f.
4) Stirred to ensure no clumps.
5) Mash temp measured. Untested temp gauge on sanke showed 140f, digital thermometer showed 152f. Assumed digital was correct, future readings are taken with it.
6) Checked temp 30min into mash, 151f.
7) Begin lauter after 60min. Recirculated four pitchers. Runoff never really clear, but no chunks.
8) While draining first runnings, took gravity sample, 1.052 (cooled wort first)
9) Added 3.5gal sparge water (batch sparge) at 180f.
10) recirculated, measured gravity at 1.025.
11) Final Preboil OG: 1.034
So, now the obvious question, wtf did I do wrong? I have two speculations, but as an AG newbie, they are kinda shots in the dark. 1) mash temp was really 140, should have stuck with the sanke gauge, and/or 2) sac conversion was not completed at 60 minutes, needed longer mash. Also, figured out my dip tube is too low and resulted in the low amount of wort collected.
Any help would be greatly appreciated. Gonna top off my og with DME, but need to get this figured out. I tried to give you all of the data, if you need more info, please let me know.
Btw, will this batch even be drinkable, or am I just SOL?
Thanks!!!
PS: Thought I would do a go big or go home beer for my first AG, turns out I am a cocky idiot. Think I am gonna stick with some simple SMaSH brews till I get dialed in.