I made a 2 gallon batch of PTE.
4.6# American 2-row
0.2# crystal 40
0.25# cane sugar added w/10 minutes left in boil
1.35 oz columbus @ 90 min
0.25 oz centenial @ 45 min
0.33 oz simcoe @ 30 min
0.33 oz centenial at flameout plus 10 min
0.83 oz simcoe at flameout plus 10 min
dry hopping today w/0.5 oz centenial, 0.5 oz columbus, 0.5 oz simcoe for ~ 5 days.
I did single batch sparge BIAB. Mashed at 151 degrees for 75 minutes in kitchenmaid cooler. Mashed w/1.5 qrts water per pound. Starting boil volume was ~3.5 gallons. Did a 90 minute boil. This was first time using new Edelmetal burner so final volume was low at ~1.75 gallons so chilled to ~68 degrees and added 1 qrt water to make 2 gallons for fermenter. O.G. after volume adjustment was 1.073, target was 1.072. s'ok.
Fermented with BRY 97 yeast. Temp in my insulated fermentation box is ~68 degrees +/- 2 degrees using seed mat and thermostat.
After 2 days gravity was 1.061. s'ok. At 6 days poured small taste sample that was very foamy, actively fermenting. Kinda unusual to be foamy 6 days in. Tasted fine. At 11 days, I measured gravity to be 1.005. not foamy, tasted, smelled fine. Target final gravity from brewmate was 1.014. Why such a low gravity?
Only thing I can think is that I actually mashed at a temperature way lower than what I measured and got more fermentables than expected. I use a glass thermometer. Stir the mash with a paddle, insert thermometer. Not rocket science.
What's this going to taste like? I haven't used BRY 97 before so I don't know if that is a factor in the low gravity.