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You could try this. Stick to the temps you used. Use 10 lbs. 2-row for simplicity (for now). Mash with 1.25 qts. per lb. of grain. Stir well-rest 30 min.-stir well-rest 30 min. Stir well-vorlauf-drain. Add 2.5 gallons 170-175*F water (2 qts. per lb.) Stir VERY WELL-vorlauf-drain. Add...

Check out yeastcalc.com It has a very good YEAST STRAIN GUIDE. :mug:

Since you are looking for balanced to slightly malty(sweet), and with an O.G. of 1.043, I would not go over 20 IBU. With your grain bill, I would stick with Saaz only. Nice choices on the yeasts. :mug:

The same thing has happened with mine 3 times in the last 4 years. I'm convinced that the grain jams against itself at the bottom of the tapered hopper preventing it from falling into the rollers. I push a long thin screwdriver down to the rollers to break up the jam ( with nothing rotating of...

From what I've been reading, Splenda contains 95% dextrose and maltodextrin with the remaining 5% being sucralose. I could not find the actual percentage of dextrose vs. maltodextrin. So some of the splenda will ferment and some will not. The sucralose is allegedly 100 times sweeter than sucrose...

I should add that I scale down BIG beers to 2 or 2.5 gallons because of limited mash tun and kettle volume.:mug:

Epimetheus is right. The equation he gave you means this; your O.G. of 1.075 times your post boil quantity of 6.5 gal. divided by the target post boil quantity of 5.5 gal. would have given you an O.G. of 1.089 I personally would have used twice the batch sparge water to get more sugar off the...

Assuming a 5 gal. batch, 1.064 is a bit low based on your grain bill, BUT WILL STILL BE GOOD. With well crushed grain, I would have reached ~1.077 using this method, which is mashing with 1.25 qts. per lb. of grain @ 155*F (stir well) and batch sparging with 2 qts. per lb. of grain @ 170*F (stir...

If you show us your recipe/procedure, we can tell you if 1.064 is O.K. or not. :mug:

Perhaps a variety that does not impart a citrus note, such as Perle or Kent Goldings.:mug:

I did an experiment a couple of years ago on a dark beer with O.G. of 1.074 and bittered to 30 ibu (no flavor or aroma additions), using 3 different yeasts. Nottingham turned out as expected (brewed it once before). High attenuation F.G. 1.016, balanced, good mouth feel. Wyeast German Ale...

There may be a safety valve in the tanks gas valve assembly. If the velocity of the gas through the valve is too high (example-the gas hose gets cut) the valve may stop or limit the flow of gas. Close the valve, relieve the pressure in the hose and then re-open the valve VERY SLOWLY, just enough...

If you stick to the same water/grain ratio, your efficiency will be very close to what you were getting with your 5 gal. batches. Good luck!:mug:

I batch sparge with 170* water and have no issues. There are a couple of basics for good efficiency. One is a good crush of your grain. If you have your own mill, try setting the gap to .030" - .035" . If you don't have a mill, you could use a rolling pin to break up the grain a little more (but...

OH YEAH! :mug:

What was your grain bill, mash water quantity, and sparge water quantity?

I agree with mattd2. The sugar was still in the mash tun. With 20 lbs. of grain, 2.7 gal. sparge water is not enough. Next time you could try double or triple the amount of sparge water. this would definately raise your efficiency. Good luck :mug:

eric19312 is right about mashing low, SORRY. I haven't used extract in a long time. Checked my notes, all of mine were 1.072 and finished at 1.022 using Nottingham.

A good starting point is 1.25 qts. per lb of grain for the mash and 2 qts. per lb. of grain for batch sparge.

I would mash at 155* for an hour. That way you would get more body and possibly better flavor from the limited grainbill. Good luck. :mug: