My name is chris and i have been brewing for about 6 months all grain beer.
I have only been brewing High Gravity Beer. My system is made up of 10 gallon igloo false bottom mash tun... I boil water till 175 and pour it on the grain ( 20-28 lb ) in the mash tun, then wait 60 mins, i strain it off and then pour more water in the masn tun and wait 30 mins and strain it off,, then i pour more water in and strain it off at 15 mins. this gives me about 9 gallons of wort. Each time i strain off my wort, the grain temp is about 150.
I boil it down to about 7.5 gallons and then start my boil.
After my boil i cool the wort down with my own home built reverse wart cooler. 1 inch id garden hose with 3/8 id copper tube. It will cool down wort from boiling to 60-70 in one pass.
Then I use a bubbler to add Oxygen to the cooled wort.
Then I pitch wyeast
Ok so here is the question.
All my beers OG start off betweet 1.104 at lowest to 1.130 highest
And all my beer FG finish at about 1.020 at lowest and 1.030 at highest.
So I mad a beer with Irish Wyeast and it had a OG of 1.104 and FG or 1.042
I want to know Why did it not go down to about 1.020.
What makes it not go low?
This is the Recipe i used
Amt Name Type # %/IBU
10 lbs Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) Grain 1 38.4 %
7 lbs 12.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2 29.8 %
3 lbs 8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 13.5 %
2 lbs 4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 8.7 %
2 lbs 4.0 oz Munich Malt - 10L (10.0 SRM) Grain 5 8.7 %
2.1 oz Black (Patent) Malt (500.0 SRM) Grain 6 0.5 %
2.1 oz Peat Smoked Malt (2.8 SRM) Grain 7 0.5 %
0.55 oz Chinook [13.90 %] - Boil 60.0 min Hop 8 14.6 IBUs
0.45 oz Warrior [18.20 %] - Boil 60.0 min Hop 9 17.2 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 10 -
2.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 11 4.2 IBU
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast
2.0 Cascade [5.50 %] - Dry Hop 10.0 Days Hop 15 0.0 IBUs
Thanks for all the ideas If i get any