Originally Posted by robcj
I think you simply added too much extract. Perhaps I'm misunderstanding your process, but 3.5 lbs of DME in 3.6 gallons is somewhere between 1.030 and 1.040, depending on the extract. So it's not surprising that you ended up with 1.066 or 1.068 after adding it to wort that was already 1.031 after mashing.
- Just noticed it was a 5 gallon bath. So I assume you added water, too. I would need to know more about your process to figure it out. -
Yes, this was a partial boil and I topped off with around an additional 2 gallons of water.
MY recipe is posted below. I was essentially looking for 265 points for a 3.5 gallon batch, so that after topping off, 5 gallons should have looked a lot more like 1.052. After mash I was looking at 1.031, and added in 3.5 lbs of DME @ 20 minutes left in the boil. I don't understand how after all was said and done, 265 points in a 5 gallon volume doesn't end up giving me a gravity of 1.053.
Your help is greatly appreciated!
Anchor Steam Clone PM
California Common Beer
Type: Partial Mash
Batch Size (fermenter): 5.00 gal
Boil Size: 3.67 gal
Boil Time: 60 min Equipment: Pot ( 4 Gal/15.1 L) - Extract
End of Boil Volume 3.38 gal Brewhouse Efficiency: 52.5
Final Bottling Volume: 5.13 gal Est Mash Efficiency 64.8
Amt Name Type # %/IBU
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 52.6 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 10.5 %
1.00 oz Northern Brewer [8.00 %] - Boil 60.0 min Hop 3 23.1 IBUs
3 lbs 8 oz Light Dry Extract [Boil for 20 min](12.5 SRM) Dry Extract 5 36.8 %
0.50 oz Northern Brewer [8.00 %] - Boil 15.0 min
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
0.50 oz Northern Brewer [8.00 %] - Aroma Steep 0.0 min Hop 7 0.0 IBUs
1.0 pkg California Lager (Wyeast Labs #2112) [124.21 ml] Yeast 8 -
Est Original Gravity: 1.053 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 4.7 % Actual Alcohol by Vol: 5.0 %
Bitterness: 36.6 IBUs Calories: 166.1 kcal/12oz
Est Color: 10.8 SRM
Mash Name: Temperature Mash, 1 Step, Full Body Total Grain Weight: 9 lbs 8 oz
Sparge Water: 2.61 gal Grain Temperature: 70.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Name Description Step Temperature Step Time
Saccharification Add 7.5 quarts at 168 F 152 F for 60min
Sparge Step: Fly sparge with 2.51 gal water at 168.0 F 10 min
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.