I brewed a 10 gallon batch (split into 5 gal carboys) all grain American Pale Ale recipe. With 5 gallon batches my system is averaging around 65-67% overall efficiency.
Grain Bill:
American 2 Row 86%
Munich 5.1%
Victory 5.1%
Wheat malt 3.8%
I set up the recipe using the same efficiency percentage and ended up with an overall efficiency of 80% according to Beer Smith and over-shooting OG. My target was approximately 1.057 and it hit 1.070.
Mash temp was held spot on at 152F for 60 minutes.
I added oxygen (1 minute of flow) and then pitched a 1L starter (decanted) of WLP London Ale into one of the carboys and held at 68F for the first 72 hours. From there, I bumped it by 1F each day until it got to 71-72F. With the majority of fermentation complete, I added 1 oz of dry hop for 7 days and then cold crashed.
I held at 33F for a couple of days and then racked to a keg and added a recommend amount of finings (gelatin).
The FG came in at 1.017
The calculated attenuation was 74.4% according to Beer Smith.
Ive had it carbonating at 38F at approx. 11 PSI shooting for about 2.4 -2.5 volumes for the last 12 days.
I pulled a small taster and it is thinner than I had expected.
What could be contributing to this? Maybe the mash temp would have better at 154? Maybe the attenuation is impacting the sugars? Maybe the overall efficiency ended up being too high, thus a higher OG of 1.070 rather than the projected target of 1.057 - 1.060.
Just when I thought I was closer to dialing-in my process for more consistent brewing, I am once again puzzled.
Thanks for the help, insight and any suggestions!
Grain Bill:
American 2 Row 86%
Munich 5.1%
Victory 5.1%
Wheat malt 3.8%
I set up the recipe using the same efficiency percentage and ended up with an overall efficiency of 80% according to Beer Smith and over-shooting OG. My target was approximately 1.057 and it hit 1.070.
Mash temp was held spot on at 152F for 60 minutes.
I added oxygen (1 minute of flow) and then pitched a 1L starter (decanted) of WLP London Ale into one of the carboys and held at 68F for the first 72 hours. From there, I bumped it by 1F each day until it got to 71-72F. With the majority of fermentation complete, I added 1 oz of dry hop for 7 days and then cold crashed.
I held at 33F for a couple of days and then racked to a keg and added a recommend amount of finings (gelatin).
The FG came in at 1.017
The calculated attenuation was 74.4% according to Beer Smith.
Ive had it carbonating at 38F at approx. 11 PSI shooting for about 2.4 -2.5 volumes for the last 12 days.
I pulled a small taster and it is thinner than I had expected.
What could be contributing to this? Maybe the mash temp would have better at 154? Maybe the attenuation is impacting the sugars? Maybe the overall efficiency ended up being too high, thus a higher OG of 1.070 rather than the projected target of 1.057 - 1.060.
Just when I thought I was closer to dialing-in my process for more consistent brewing, I am once again puzzled.
Thanks for the help, insight and any suggestions!