Ryat66
Well-Known Member
I have some ongoing efficiency issues that I would love to work out. Every few batches, I end up with a rediculously high OG, my latest beer was an IPA that was 8 points higher than anticipated. To some, this is a good problem but to me it's hard to brew a recipe as it was intended when you're that far off. Here is the recipe:
7.25 Gallons
80% Efficiency
Estimated OG: 1.064
MEASURED OG: 1.072
14.75 lbs. Briess 2 Row
1.32 lbs. Briess C40
Water: 106 Ca, 18 Mg, 20 Na, 308 S04, 45 Cl, 0 HCO3 (Tasty McDole's water); I don't measure my pH but use Bru'n Water. The estimated pH was 5.3.
Mashed at 152F for 60 mins. and a 10 minute thin decoction mahout at 170F
Fly sparged at 1 quart per minute
I left the hopping out because I think it's irrelevant to the conversation.
A few things that I'm wondering about...
-I have Briess 2 Row potential at 1.036, I think this is correct but I'm not sure.
-could the low pH (5.3) unlock more efficiency than I was expecting?
-I dropped my thermometer early in the brew session and never thought to recalibrate it, I checked it after the brew and it was reading 3 degrees high. SO, I ACTUALLY MASHED AT 149F. Does a lower mash temp unlock potential or does it just make the wort more fermentable?
-I took this recipe from a 5 gallon batch at 70% and scaled it to 7.25 gallons at 80% using Beersmith. Are there any inaccuracies related to scaling?
Thanks in advance for any ideas.
7.25 Gallons
80% Efficiency
Estimated OG: 1.064
MEASURED OG: 1.072
14.75 lbs. Briess 2 Row
1.32 lbs. Briess C40
Water: 106 Ca, 18 Mg, 20 Na, 308 S04, 45 Cl, 0 HCO3 (Tasty McDole's water); I don't measure my pH but use Bru'n Water. The estimated pH was 5.3.
Mashed at 152F for 60 mins. and a 10 minute thin decoction mahout at 170F
Fly sparged at 1 quart per minute
I left the hopping out because I think it's irrelevant to the conversation.
A few things that I'm wondering about...
-I have Briess 2 Row potential at 1.036, I think this is correct but I'm not sure.
-could the low pH (5.3) unlock more efficiency than I was expecting?
-I dropped my thermometer early in the brew session and never thought to recalibrate it, I checked it after the brew and it was reading 3 degrees high. SO, I ACTUALLY MASHED AT 149F. Does a lower mash temp unlock potential or does it just make the wort more fermentable?
-I took this recipe from a 5 gallon batch at 70% and scaled it to 7.25 gallons at 80% using Beersmith. Are there any inaccuracies related to scaling?
Thanks in advance for any ideas.