TravelingLight
Well-Known Member
I did my first AG beer the other day. I went to a buddy's who has been brewing for years and used some of his equipment and his guidance. When I put my recipe into a calculator, it has OG coming in around 1.064, but my hydro sample before pitching yeast was 1.056. I'm trying to figure out if I truly missed my OG or I'm just not setting up the calculator with the correct parameters. I'll give my grain bill (not worried about the hops bill because I'm just trying to figure out what's up with the gravity) and everything I did so hopefully someone more experienced than I am can do some calculations and see where I am off.
12# 2-Row
1.5# Wheat
0.5# Dextrose
Also, I used my buddy's water adjuncts. He's been nerding out on water profiles recently, got a city water profile and did his research. Not sure if it matters, but we used city water and added: 1 campden, 1/3 tsp. calcium chloride, 1/2 tsp. baking soda, 1.5 tsp. gypsum.
- Heated 10 gallons strike water (with adjuncts) to 156*.
- Let it drop down to about 153* then added to mash tun, mashed at 152* for 60 minutes.
- Meanwhile, heated sparge water to 170*. Heated up about 8.5 gallons, but didn't need very much of it.
- After the sacc rest, vorlaufed a few times, then batch sparged to get 7.25 gallons of wort in the kettle.
- Proceeded with 60 minute boil.
- After the boil and after I chilled the wort, I had right at 6.25 gallons of wort in the kettle.
- Dumped to the fermenter and got about 5.75-6 gallons in the fermenter.
I took a gravity sample. The gravity sample was hotter than the calibration temp on the hydrometer, so I used a hydrometer temp converter calculator and got an OG of 1.056. I was expecting at least 1.060 if not 1.064.
I'm fermenting with Giga Vermont. Did a starter and pitched it a little hotter than I would have liked (mid 70s-ish) so it got a slow start, but it's bubbling like hell in the blow off now.
Sorry for rambling, but I wanted to present my entire process to see if someone can see where I'm off. Or, perhaps I'm spot on and I just didn't setup the calculator correctly. Any advice is greatly appreciated. Even if this is a minor screw up on my part, I'm still going all grain from here on!
12# 2-Row
1.5# Wheat
0.5# Dextrose
Also, I used my buddy's water adjuncts. He's been nerding out on water profiles recently, got a city water profile and did his research. Not sure if it matters, but we used city water and added: 1 campden, 1/3 tsp. calcium chloride, 1/2 tsp. baking soda, 1.5 tsp. gypsum.
- Heated 10 gallons strike water (with adjuncts) to 156*.
- Let it drop down to about 153* then added to mash tun, mashed at 152* for 60 minutes.
- Meanwhile, heated sparge water to 170*. Heated up about 8.5 gallons, but didn't need very much of it.
- After the sacc rest, vorlaufed a few times, then batch sparged to get 7.25 gallons of wort in the kettle.
- Proceeded with 60 minute boil.
- After the boil and after I chilled the wort, I had right at 6.25 gallons of wort in the kettle.
- Dumped to the fermenter and got about 5.75-6 gallons in the fermenter.
I took a gravity sample. The gravity sample was hotter than the calibration temp on the hydrometer, so I used a hydrometer temp converter calculator and got an OG of 1.056. I was expecting at least 1.060 if not 1.064.
I'm fermenting with Giga Vermont. Did a starter and pitched it a little hotter than I would have liked (mid 70s-ish) so it got a slow start, but it's bubbling like hell in the blow off now.
Sorry for rambling, but I wanted to present my entire process to see if someone can see where I'm off. Or, perhaps I'm spot on and I just didn't setup the calculator correctly. Any advice is greatly appreciated. Even if this is a minor screw up on my part, I'm still going all grain from here on!