I just brewed my first Barley Wine yesterday and missed my starting gravity by quite a bit. Here's the recipe.
Briess 2-Row Brewer's Malt 14 lbs
Weyermann Munich Type II 2 lbs
Briess 2 Row Caramel 10 1 lbs
Briess 2 Row Caramel 60 1 lbs
Crisp Amber Malt 1 lbs
Columbus Pellets 2 oz @ 60 mins
Cascade Pellets 1 oz @ 15 mins
Centennial Pellets 1 oz @ 15 mins
Cascade Pellets 1 oz @ 10 mins
Centennial Pellets 1 oz @ 5 mins
Cascade Pellets 1 oz @ 0 mins
Centennial Pellets 1 oz @ 0 mins
White Labs California Ale
OK, according to Brewbuilder, I should have hit about 1.104 at 75% efficiency for 5 gallons.
I had 1.076.
This is post boil so the wort should be pretty well mixed and uniform in gravity at this point.
Not really sure what happened. I hit and held the mash temp the recipe called for, 149˚F for 60 minutes. I collected about 6.5 gallons but after my 60 minute boil, I was right at 5 gallons in the bucket. Granted, there was most likely a good half gallon left in the bottom of the kettle with the break and hops. This is not my first all grain and I have never been off like this before.
So, what to do? Is there any way to bump up the starting gravity at this point? I went ahead and added the yeast early this morning. I was afraid to let it go too long without pitching. Thoughts?