Ravenshead
Well-Known Member
I'm a recent convert to the joy of homebrewing. I started with extracts last Feb and have had great results for 6 plus batches. I just started all grain brewing and had good success for the first two brews. This last one however, came out a bit strange. I used the following recipe for Hobgolin I think I found on this site:
Batch Size: 5.25 gal
Boil Size: 7.10 gal
Estimated OG: 1.059 SG
Estimated Color: 14.3 SRM
Estimated IBU: 32.3 IBU
Brewhouse Efficiency: 68.0 %
Boil Time: 75 Minutes
Ingredients:
------------
Amount Item Type % or IBU
11.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 90.5 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.1 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.1 %
0.10 lb Black (Patent) Malt (500.0 SRM) Grain 0.8 %
0.06 lb Chocolate Malt (450.0 SRM) Grain 0.5 %
1.00 oz Fuggles [4.20%] (60 min) Hops 14.6 IBU
1.00 oz Progress [3.40%] (60 min) Hops 11.8 IBU
0.50 oz Styrian Goldings [4.90%] (20 min) Hops 5.2 IBU
0.50 oz Styrian Goldings [4.90%] (2 min) Hops 0.7 IBU
1 Pkgs Burton Ale (White Labs #WLP023) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 12.16 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 15.20 qt of water at 165.9 F 154.0 F 60 min
Mash Out Add 8.51 qt of water at 199.5 F 168.0 F 10 min
Everything went well though I overshot my mash temp by about 5 deg F. I took a pre-boil SG reading of about 1.065. The weird thing was, I saw a post boil reading around 1.035 which I assumed must have been an error. However, when I racked over to secondary after 6 days I see a SG of around .998. The resulting liquid also tastes a bit thin.
Any ideas on how these SG readings could happen without serious user error?
Anything I can do to give more body back to this beer? (It still tastes good--just a bit week)
Batch Size: 5.25 gal
Boil Size: 7.10 gal
Estimated OG: 1.059 SG
Estimated Color: 14.3 SRM
Estimated IBU: 32.3 IBU
Brewhouse Efficiency: 68.0 %
Boil Time: 75 Minutes
Ingredients:
------------
Amount Item Type % or IBU
11.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 90.5 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.1 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.1 %
0.10 lb Black (Patent) Malt (500.0 SRM) Grain 0.8 %
0.06 lb Chocolate Malt (450.0 SRM) Grain 0.5 %
1.00 oz Fuggles [4.20%] (60 min) Hops 14.6 IBU
1.00 oz Progress [3.40%] (60 min) Hops 11.8 IBU
0.50 oz Styrian Goldings [4.90%] (20 min) Hops 5.2 IBU
0.50 oz Styrian Goldings [4.90%] (2 min) Hops 0.7 IBU
1 Pkgs Burton Ale (White Labs #WLP023) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 12.16 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 15.20 qt of water at 165.9 F 154.0 F 60 min
Mash Out Add 8.51 qt of water at 199.5 F 168.0 F 10 min
Everything went well though I overshot my mash temp by about 5 deg F. I took a pre-boil SG reading of about 1.065. The weird thing was, I saw a post boil reading around 1.035 which I assumed must have been an error. However, when I racked over to secondary after 6 days I see a SG of around .998. The resulting liquid also tastes a bit thin.
Any ideas on how these SG readings could happen without serious user error?
Anything I can do to give more body back to this beer? (It still tastes good--just a bit week)