Gigemags05
Well-Known Member
For my first all grain batch, my OG was a little low. I think I've addressed some of the efficiency errors I made, but I'd like to cover all the bases, so to speak, for my next batch.
Do I take a gravity reading BEFORE I start the boil and AFTER the mash? If not, how would I know to add the DME for the boil?
Should I:
have some DME on hand to add to the boil if the mash doesn't go as planned?
Do I take a gravity reading BEFORE I start the boil and AFTER the mash? If not, how would I know to add the DME for the boil?
I've read that 1 lb of DME will add 1 point to the OG for a five gallon batch. Is that pretty accurate?
OR Should I:
Just go ahead and add a little more grain to the bill and adjust my recipe that way.
If I go this route, I am not sure how much to add. My efficency was about 60% but I think it was because I let my mash temp dip to about 151 and my sparge water wasn't quite hot enough. Also, I think I misjudged how much water to use and didn't get a complete sparge.
Any advice is greatly appreciated.
Here is the recipe I brewed:
Recipe:
Hazelnut Brown Nectar Clone
8.25 lbs Great Western 2-row Pale Malt
9 oz. Hugh Baird Brown Malt
1.5 lbs Munich Malt
5.6 oz. Crystal Malt - 15L
1 lb Crystal Malt - 75L
5.6 oz. Crystal Malt - 120L
3.8 oz. Pale Chocolate Malt
.86 oz. Perle Hops @ 9% AA (60 min.)
.50 oz. Saaz Hops @ 3.5% AA (30 min.)
Wyeast 1056 or WL001
1/8 oz. Northwestern Extract Hazelnut Flavoring
Mash at 154 F for 60 min.
Add extract at kegging.
Here is the one I am about to brew:
https://www.homebrewtalk.com/f66/thirsty-goat-amber-ale-66354/
Do I take a gravity reading BEFORE I start the boil and AFTER the mash? If not, how would I know to add the DME for the boil?
Should I:
have some DME on hand to add to the boil if the mash doesn't go as planned?
Do I take a gravity reading BEFORE I start the boil and AFTER the mash? If not, how would I know to add the DME for the boil?
I've read that 1 lb of DME will add 1 point to the OG for a five gallon batch. Is that pretty accurate?
OR Should I:
Just go ahead and add a little more grain to the bill and adjust my recipe that way.
If I go this route, I am not sure how much to add. My efficency was about 60% but I think it was because I let my mash temp dip to about 151 and my sparge water wasn't quite hot enough. Also, I think I misjudged how much water to use and didn't get a complete sparge.
Any advice is greatly appreciated.
Here is the recipe I brewed:
Recipe:
Hazelnut Brown Nectar Clone
8.25 lbs Great Western 2-row Pale Malt
9 oz. Hugh Baird Brown Malt
1.5 lbs Munich Malt
5.6 oz. Crystal Malt - 15L
1 lb Crystal Malt - 75L
5.6 oz. Crystal Malt - 120L
3.8 oz. Pale Chocolate Malt
.86 oz. Perle Hops @ 9% AA (60 min.)
.50 oz. Saaz Hops @ 3.5% AA (30 min.)
Wyeast 1056 or WL001
1/8 oz. Northwestern Extract Hazelnut Flavoring
Mash at 154 F for 60 min.
Add extract at kegging.
Here is the one I am about to brew:
https://www.homebrewtalk.com/f66/thirsty-goat-amber-ale-66354/