% Amount Name Origin Potential SRM
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66.7 6.00 lbs. Pale Malt(2-row) America 1.036 2
15.2 1.36 lbs. Munich Malt Germany 1.037 8
9.1 0.82 lbs. Brown Malt Great Britain 1.032 70
6.1 0.55 lbs. Crystal 105L Great Britain 1.033 120
3.0 0.27 lbs. Crystal 40L America 1.034 40
Hops
Amount Name Form Alpha IBU Boil Time
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0.45 oz. Magnum Whole 14.00 27.4 60 min.
0.55 oz. Goldings - E.K. Whole 4.75 0.0 10 min.
This is the recipe I used for a 3 gallon batch of the vanilla bourbon porter I got from the recipe section. I mashed at about 156-157 for an hour. sparged boiled and cooled as normal with hop additions, whifloc, and yeast nutrient. While I was transferring it the color was really light almost like a brown. My OG was supposed to be 1.080 but ended up with a 1.059 giving an efficiency of about 67%? I'm leaning towards the mash temp being the main problem. Is there anything out of the ordinary with this grain bill for this style?
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66.7 6.00 lbs. Pale Malt(2-row) America 1.036 2
15.2 1.36 lbs. Munich Malt Germany 1.037 8
9.1 0.82 lbs. Brown Malt Great Britain 1.032 70
6.1 0.55 lbs. Crystal 105L Great Britain 1.033 120
3.0 0.27 lbs. Crystal 40L America 1.034 40
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.45 oz. Magnum Whole 14.00 27.4 60 min.
0.55 oz. Goldings - E.K. Whole 4.75 0.0 10 min.
This is the recipe I used for a 3 gallon batch of the vanilla bourbon porter I got from the recipe section. I mashed at about 156-157 for an hour. sparged boiled and cooled as normal with hop additions, whifloc, and yeast nutrient. While I was transferring it the color was really light almost like a brown. My OG was supposed to be 1.080 but ended up with a 1.059 giving an efficiency of about 67%? I'm leaning towards the mash temp being the main problem. Is there anything out of the ordinary with this grain bill for this style?