This is a long post as I want to give you as much info as possible.
I have just brewed my third all grain batch and all three have had low OG by app. 10-15. (Batch#1 Meas:1035 vs. Recipe:1045, Batch#2 Meas:1038 vs. Recipe:1050, Batch#3 Meas:1045 vs. Recipe:1060). My software tells me I only have 55-60% mash effectivity (ProMash)....
All grains have been crushed by the store where I bought the grains.
I am (for batch #2 and #3) using PH5.2 so PH should not be a problem.
My mash temperature is right on the money (150-155), checked by two thermometers (analog & digital, app. 6F difference between them, so I take the average and aim for 152F)
Gravity is checked by hydrometer and temperature adjusted, usually at around 100F.
Here is the flow: (5-6Gal batch)
1. 5 Gal mashwater is heated to 175F
2. Added to the grains in the mashtun (10Gal round Cooler w. domed steel falsebottom)
3. Added 1tbsp. PH5.2, stirred and temperature adjusted
4. Usually I stirr at the 30min mark as well
5. I heat app. 4 gal og sparge water to 175F
6. After 60 mins, recirculation, I then add the spargewater 1-2qt at the time and try not to disturb the mash. I usually keep at least 2-3 inches of water over the grains. I even have tasted the grains to taste if there is any sugar left, but they do not taste sweet at all after the mashout.
All my brews have been low, but fermentation i lively and the beer taste is great. I have checked the hydrometer w. regular water and with a 1050 suger solution and it looks ok.
I have read several books and searched forums to find a solution. Only thing I can think of right now is to try batch sparging instead of flysparging.
If anybody has an idea what to try I would much appreciate it.
Thanks
Hommel HomeBrew
I have just brewed my third all grain batch and all three have had low OG by app. 10-15. (Batch#1 Meas:1035 vs. Recipe:1045, Batch#2 Meas:1038 vs. Recipe:1050, Batch#3 Meas:1045 vs. Recipe:1060). My software tells me I only have 55-60% mash effectivity (ProMash)....
All grains have been crushed by the store where I bought the grains.
I am (for batch #2 and #3) using PH5.2 so PH should not be a problem.
My mash temperature is right on the money (150-155), checked by two thermometers (analog & digital, app. 6F difference between them, so I take the average and aim for 152F)
Gravity is checked by hydrometer and temperature adjusted, usually at around 100F.
Here is the flow: (5-6Gal batch)
1. 5 Gal mashwater is heated to 175F
2. Added to the grains in the mashtun (10Gal round Cooler w. domed steel falsebottom)
3. Added 1tbsp. PH5.2, stirred and temperature adjusted
4. Usually I stirr at the 30min mark as well
5. I heat app. 4 gal og sparge water to 175F
6. After 60 mins, recirculation, I then add the spargewater 1-2qt at the time and try not to disturb the mash. I usually keep at least 2-3 inches of water over the grains. I even have tasted the grains to taste if there is any sugar left, but they do not taste sweet at all after the mashout.
All my brews have been low, but fermentation i lively and the beer taste is great. I have checked the hydrometer w. regular water and with a 1050 suger solution and it looks ok.
I have read several books and searched forums to find a solution. Only thing I can think of right now is to try batch sparging instead of flysparging.
If anybody has an idea what to try I would much appreciate it.
Thanks
Hommel HomeBrew