Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Mashing and achieving the correct OG
Reply
 
Thread Tools
Old 01-02-2010, 01:45 AM   #1
PaloAltoMark
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Palo Alto, CA
Posts: 25
Liked 1 Times on 1 Posts

Default Mashing and achieving the correct OG

Hi Folks:

I'm new to all grain and tried the "Pliny the Elder" clone kit from Austin Homebrew.

I followed the instructions in the kit but when I took the OG of the wort it was way too low. I should have had about 5.25 gallons of wort at 1.074. To achieve that gravity, I needed to boil down the wort to just over 4 gallons.

What might have gone wrong with the mashing process?

Any help would be appreciated.

Thanks

-Mark


PaloAltoMark is offline
 
Reply With Quote
Old 01-02-2010, 02:13 AM   #2
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 14,151
Liked 704 Times on 448 Posts
Likes Given: 76

Default

Let's start with your process. As specifically as you can describe it, what did you do?


__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is offline
 
Reply With Quote
Old 01-02-2010, 02:20 AM   #3
impatient
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Des Moines, IA
Posts: 886
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Yuri_Rage View Post
Let's start with your process. As specifically as you can describe it, what did you do?
Example:

What temp was the wort when you measured the gravity?
Is your hydrometer calibrated? Should be on 0 with tap water with no suspended air bubbles.
How many quarts per pound?
What temp was your mash?
Is you thermometer accurate?
How did you rinse the grains?

Sorry, I am not familiar with the kit that you used.
__________________
DSM
SMaSH

Primary:
Secondary:
Bottled: Pale Ale, IPA, Extra Pale Ale
Kegged: Hoppy Vienna Lager
Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops
Soon: SA Black Lager Clone
impatient is offline
 
Reply With Quote
Old 01-02-2010, 02:36 AM   #4
PaloAltoMark
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Palo Alto, CA
Posts: 25
Liked 1 Times on 1 Posts

Default

Hi Folks:

I went back and reviewed my notes and think I found the answer.... I fly sparged but the water temp was probably lower than 170 -- maybe 150 or 155 degrees. Let me know if you think that would be the cause of the problem.

Here are the basic fact:

Grain bill was about 13 pounds - mostly 2-row malt. The recipe also called for 1 pound of corn sugar to be added to the wort after mashing and sparging.

I added 170 degree water to the grain to do the mashing. This made the mash a little hot (165 degrees) for the first 15 minutes but it cooled to about 155 for the rest of the 1 hour process.

When I sparged, I think I used water that was about 150 or 155. I did this as a fly sparge which took about 40 minutes and yielded about 6 gallons of wort.

I took the specific gravity reading of the wort + the sugar which was 1.056. On six gallons of wort, I calculated the total gravity as 336. So to achieve the target gravity of 1.074, I needed to boil the wort to a calculated 4.5 gallons. I did this but the actual yield turned out to be a little over 4 gallons at 1.074.
PaloAltoMark is offline
 
Reply With Quote
Old 01-02-2010, 02:37 AM   #5
mordantly
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Westside..... CenCal - the country that'll never take away my guns or money !!!!!!!!!!!!!!!!!!!!!!!
Posts: 3,945
Liked 12 Times on 12 Posts
Likes Given: 1

Default

Quote:
Is your hydrometer calibrated? Should be on 0 with tap water with no suspended air bubbles.
distilled water at the 60 or 65F calibration temp.

the mash and sparge temps are reversed.
mordantly is offline
 
Reply With Quote
Old 01-02-2010, 02:40 AM   #6
PaloAltoMark
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Palo Alto, CA
Posts: 25
Liked 1 Times on 1 Posts

Default

Hi Impatient:

The hygrometer reads 1.000 in water. I did make an adjustment for temp when I calculated the specific gravity. I think the water was 95 degress which called for an upward adjustment of .004.
PaloAltoMark is offline
 
Reply With Quote
Old 01-02-2010, 02:57 AM   #7
impatient
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Des Moines, IA
Posts: 886
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Quote:
Originally Posted by PaloAltoMark View Post
Hi Folks:

I went back and reviewed my notes and think I found the answer.... I fly sparged but the water temp was probably lower than 170 -- maybe 150 or 155 degrees. Let me know if you think that would be the cause of the problem.

Here are the basic fact:

Grain bill was about 13 pounds - mostly 2-row malt. The recipe also called for 1 pound of corn sugar to be added to the wort after mashing and sparging.

I added 170 degree water to the grain to do the mashing. This made the mash a little hot (165 degrees) for the first 15 minutes but it cooled to about 155 for the rest of the 1 hour process.

When I sparged, I think I used water that was about 150 or 155. I did this as a fly sparge which took about 40 minutes and yielded about 6 gallons of wort.

I took the specific gravity reading of the wort + the sugar which was 1.056. On six gallons of wort, I calculated the total gravity as 336. So to achieve the target gravity of 1.074, I needed to boil the wort to a calculated 4.5 gallons. I did this but the actual yield turned out to be a little over 4 gallons at 1.074.
The low sparge temp might not have rinsed the grains well.

Did you stir the wort before taking the reading? I am a fly sparger, if that is even a correct term, and the last running are thin with the thickest wort on the bottom. Actually, last week I made a batch and took a reading, 1.020, What!!!, I stirred my boil kettle and walla, 1.070.

Here is what I do to make sure my grains are rinsed well. Take what you want and leave the rest.

After mashing in at whatever temp and duration for the style, I stir the grain up real well and remove a decoction and boil it for 20 minutes. I add half of the mixture back in and take the temp. I continue to add some until the temp is 168. I will add the rest once it cools. Now I use my sparge water, 170, and start my sparge arm. I clear my runnings and start the sparge. I turn the sparge arm on and off to keep the water a couple inches above the mash. Also, I stir the top of the grain bed by pushing the grain out towards the sides of the cooler, only about 3 inches down, to ensure that the sparge water is running thru the grain, not around the on the sides of the cooler. I average 90% efficiency. However, I attribute this to a good crush on the grain as well.


__________________
DSM
SMaSH

Primary:
Secondary:
Bottled: Pale Ale, IPA, Extra Pale Ale
Kegged: Hoppy Vienna Lager
Drinking: AllBitterNoFlavorTonOMunich Ale, Amber Ale, Cream of Three Crops
Soon: SA Black Lager Clone
impatient is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mashing - Temp Controlled "Step Mashing" ? WheeledGoat All Grain & Partial Mash Brewing 9 01-15-2015 04:35 PM
Techniques for achieving a lighter product with extract brewing neumann Extract Brewing 9 06-18-2009 05:02 AM
Steam Mashing vs Decoction Mashing Spine All Grain & Partial Mash Brewing 3 08-28-2008 06:40 PM
What Are Your Methods for Achieving High Efficiency? EinGutesBier General Techniques 15 05-28-2008 02:48 AM
achieving correct temp nchomebrew Extract Brewing 3 02-14-2008 02:01 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS