paradoc
Well-Known Member
Greetings,
The wort is cooling from my first all grain batch, and I'm bummed! It did not go as planned. Can it be saved??
Recipe is for a Double IPA as follows:
14 lbs 2 row malt
0.75 lb Carmel 60L
0.5 lb Victory Malt
0.25 US Aromatic Malt
Predicted preboil gravity: 1.061
Actual preboil gravity: 1.038
Predicted original gravity: 1.072
Actual orignal gravity: 1.042
I mashed at 152 and was only 1 degree off. I didn't lose any heat during the 60 minute mash. I mashed in with 1.25 quarts/pound. I collected 2.5 gallons of 1st runnings. I did 2 batch sparges at 170 degrees with 2 gallons each, for a total preboil volume of 6.5 gallons. My post boil volume was 5 gallons. I extended my boil by 20 minutes figuring that would help me get closer to my predicted OG... what I probably should have done was added some DME at knockout when I realized how far off I was on my preboil gravity... but I didn't. I thought the longer boil might get me there.
So... now the wort is cooling in the fermenter before I pitch. So my questions are:
1) Any thoughts on what I did wrong? I think one problem was the crush from the mail order brew shop sucked. Does anything else explain my poor efficiency?
2) Can I do anything to save it at this point? I've got some corn sugar around... I could add some of that to the wort to try and get the gravity higher... or, I can just chalk it up to experience, pitch my yeast, and enjoy a very light IPA
Cheers!
Jim
The wort is cooling from my first all grain batch, and I'm bummed! It did not go as planned. Can it be saved??
Recipe is for a Double IPA as follows:
14 lbs 2 row malt
0.75 lb Carmel 60L
0.5 lb Victory Malt
0.25 US Aromatic Malt
Predicted preboil gravity: 1.061
Actual preboil gravity: 1.038
Predicted original gravity: 1.072
Actual orignal gravity: 1.042
I mashed at 152 and was only 1 degree off. I didn't lose any heat during the 60 minute mash. I mashed in with 1.25 quarts/pound. I collected 2.5 gallons of 1st runnings. I did 2 batch sparges at 170 degrees with 2 gallons each, for a total preboil volume of 6.5 gallons. My post boil volume was 5 gallons. I extended my boil by 20 minutes figuring that would help me get closer to my predicted OG... what I probably should have done was added some DME at knockout when I realized how far off I was on my preboil gravity... but I didn't. I thought the longer boil might get me there.
So... now the wort is cooling in the fermenter before I pitch. So my questions are:
1) Any thoughts on what I did wrong? I think one problem was the crush from the mail order brew shop sucked. Does anything else explain my poor efficiency?
2) Can I do anything to save it at this point? I've got some corn sugar around... I could add some of that to the wort to try and get the gravity higher... or, I can just chalk it up to experience, pitch my yeast, and enjoy a very light IPA
Cheers!
Jim