My original gravity should have been 1.052, but ended up being 1.040 which is off a fair amount. What will happen with my end product??
It's an Irish Red ale. I think I was doomed from the start as I put the sparge water amount in first which was 5.33 gallons. I know ROOKIE mistake as this is my second all grain session. I then noticed that the mash temp was about 149F but was shooting for 152-154F, I know probably another Rookie mistake. I think I was thrown off from the start and this didn't help. I use a rectangle cooler but feel I should have some type of false bottom as I use a bazooka screen. I know only my second time and trying not to read too much in to my mistakes today. My intended efficiency was supposed to be 72%.
Mashing a bit thinner is not a problem; the added mass of water helps keeping your mash temps. Yes, you'll have less sparge water, but if you sparge twice with roughly equal volumes, all will be fine.
I'd look at the crush. Too coarse is the main culprit for low efficiency. Get it milled finer (narrower gap). And no, milling twice is no substitute for milling once right.
If you can't tweak the mill, mashing longer (90'-120') may help. In that scenario you should stir really well about half way in, or twice at thirds. Pro brewers use a fairly coarse grist, but their continuous agitation helps them to get maximum efficiency without stuck mashes.
+1 on the crush although in my experience (purely anecdotal), double milling is good if you can't adjust the mill.
Are you sure that mashing longer will help improve efficiency?
+1 on the crush although in my experience (purely anecdotal), double milling is good if you can't adjust the mill.
Are you sure that mashing longer will help improve efficiency?
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