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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Having trouble getting my gravity up
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Old 01-17-2013, 11:05 PM   #1
lcooper72
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Default Having trouble getting my gravity up

I made a nut brown this weekend, and everything that could go wrong did. Stuck sparge, siphon quit working, and most troublesome, I was going for a 1.05 gravity wort, and hit 1.03 with only 3.5 gallons of wort for a 5 gallon batch! Luckily I had some DME to amp it up a bit. Anyway, I am not sure what I did wrong. Used spring water, did a protein rest at 122 for 15 ,minutes, then went up to 152 for 45 more. I was using 6lbs pale, 4 Hugh Baird, 2 biscuit, 1 Munich, .5 melanoidin. How did I screw that up?


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Old 01-17-2013, 11:19 PM   #2
Stocktonbrew
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How much did you drain from your first runnings and how much sparge water did you use? What was you grain to water ratio?


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Old 01-18-2013, 01:29 AM   #3
WhiskeyHillBC
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Depending on your ratio and how much you sparged you have to add in for water loss in the grain i stay around 20% works good for me.
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Old 01-20-2013, 12:24 AM   #4
lcooper72
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Man, I think I solved my own problem. I tasted the beer today, tasted really wheaty? I thought, what the hell, I used 4 oz of wheat. Then I got to reading about temperatures and conversion. Tested my thermometer against another, and it consistently read about 8 degrees higher. I think what happened is that I thought my sachrification was going off at 152, and instead it was 144, perfect for wheat, not so much for the rest of my malt. Does this sound like a feasible explanation? Already bought a new therm😃
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