1lb short in Mash, what can I expect it to affect?

[jivy26]

Quick grist:

12lb pale ale 2 row
2lb oats
2lb wheat

Anyhow I missed 1lb of the 2 row because they were individually bagged and I didn't see the damned bag until I had started bringing the wort to a boil. I was shooting for OG 1.081. I tried dropping my fermenter volume from 5.5 to 5 gal, hoping that boiling off that .5 gal would help. It didn't I ended up with OG of 1.062.

This is my first time messing up like this before for. Anyone make this mistake and what can I expect as far as body goes? Beersmith is predicting 1.023 FG, but knowing Ale III it will get me closer to 1.010 so I am going to be at 7ish%. Just curious the affects on the body?

Thanks

 

[cubalz]

Not to rehash the obvious but the body will be affected from the standpoint that it will naturally be lower in alcohol than the same beer made with the extra lb of 2 row. With a 1.062 OG and a predicted 1.010 FG, you will be at 6.81 abv. It should be a tasty beer.

 

[JohnSand]

I haven't checked a calculator, but missing 1# should not drop 19 points.
You can make up the gravity by boiling some extract and adding it to the fermenter.

 

[kh54s10]

The body in your beer is more affected by the oats, wheat and mash temperature than they would be by omitting one pound of base grain.

The beer will be a little lower in alcohol content but should be very good.

 

[jivy26]

I haven't checked a calculator, but missing 1# should not drop 19 points.
You can make up the gravity by boiling some extract and adding it to the fermenter.

Yeah I ordered off morebeer they come crushed so I'm thinking they didn't crush the grains well enough.

 

[IslandLizard]

Yeah I ordered off morebeer they come crushed so I'm thinking they didn't crush the grains well enough.

You answered the question yourself, too coarsely milled grain tanks your efficiency. You could mash longer, and stir more, but your mash temps will drop each time you open the lid. You could perform a mash in your (insulated) kettle, and add a little heat while stirring well to keep the mash at the right temps and agitated at the same time. After the mashout, dump the lot into your mash tun to lauter and sparge.

I think you can tell them to crush it twice, which may help somewhat.
But ideally, start crushing your own malt as fine as your system can handle. 85% efficiency is very easy to achieve that way.