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Old 02-26-2012, 07:03 PM   #1
Bigapinnc
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Default Original Gravity low.. Help

Ok according to beer tools and such, my original gravity for my Belgian dubbel is suppose to be 1.065. I just took the measurement at 80 and it is 1.040.. I mashed it at 158. Why is it way off?

This beer has d90 dark candi syrup it as well.

What should I do?

Will it be fine after the temp gets down to room temp?


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Old 02-26-2012, 07:08 PM   #2
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Stir it well, and check it again to make sure your reading is correct.

There are several reasons for poor efficiency- most often it seems to be related to a poor crush. Did you have a good crush? How many pounds of grain did you use, and what is post-boil volume?


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Old 02-26-2012, 07:16 PM   #3
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I had a good crush .. Post boil volume was a hair over 5 gallons. I had a total grain bill of 12lbs and then a lb of that d90.. Everything seemed to have been spot on all the way through until I got it cooled down. The d90 was 1.030 by itself so I have no clue what went wrong. Will it still turn out alright or is it just colored water at this point?
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Old 02-26-2012, 08:00 PM   #4
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Can I add another pound of clear candied sugar to it in the fermenter to get the alcohol up?
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Old 02-26-2012, 08:02 PM   #5
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Bed efficiency/bad crush. Take a preboill gravity reading next time to see where you are at. Have some DME on hand if you are gonna need to make up some lost gravity.
I would recommend a refractometer ($25-30 on eBay) its easier to take a reading when ever you want. You will also gain more gravity points by boiling longer.
You still need to figure out the root cause though as to why the efficiency was bad.
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Old 02-26-2012, 08:06 PM   #6
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Quote:
Originally Posted by Bigapinnc
Can I add another pound of clear candied sugar to it in the fermenter to get the alcohol up?
I would leave it. It will finish dry and may not have much body. I have done that before with a Heff. It wasn't worth it. I brought the ABV up, but it didnt taste very good.
A 1.040 beer will be nice in the summer.
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Old 02-26-2012, 08:12 PM   #7
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So do you think the flavors will suffer ?

And how do I get my OG up for next time?
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Old 02-26-2012, 08:22 PM   #8
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Quote:
Originally Posted by Bigapinnc
So do you think the flavors will suffer ?

And how do I get my OG up for next time?
I think the flavor will suffer.
If you had a good crush, take a look at the mash tun. If you batch sparged, how long did you sparge for? You may not have rinsed the grains as well as you thought. When I sparge it takes at least 1/2 hour to collect my sparge water. Maybe you are going too fast, or not stirring the crap out of it.
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Old 02-26-2012, 08:37 PM   #9
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Ok well it must be that I am not stirring the crap out of it. That's unfortunate. I guess I'll have to remake
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Old 02-26-2012, 10:09 PM   #10
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Not implying to constantly be stirring, but when you dough in, stir it up real well, after about a half hour of mashing I will stir it real good again check my temp and close it up. When I'm ready to sparge I add my sparge water and stir it up for a few real well and let it sit at least 10-15 minutes and open the ball valve a 1/4 to half way and slowly drain. Hope it helps! People helped me with the same issue I had as you from this forum.


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