So I tried a small PM yesterday while brewing my first IIPA(hopville . "OTO IPA" Imperial IPA Recipe
). I did a variation of Death Brewers stovetop process. Turns out I mashed my 2lbs of munich for 30 minutes at 160. Once I realized it I was able to bring the temp down between 150 and 155 for another 30 minutes. Also, my sparge temp was a little high(180). So, I'm guessing my efficiency is way off. I was shooting for an OG of 1.078, but it came in around 1.070. Does this account for the miss in OG? I assume it means I didn't convert enough fermentable sugars from the grain. I'm just curious how this will effect my beer? Any other comments and suggestions are always welcome. Again, thanks in advance for all the help.
p.s. It was going nuts in the primary after 12 hours.