user 29674
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So my first All Grain batch... Going pretty well so far. Sorry, I know this post looks really long, but the top is mostly background stats leading up to the two questions at the end.
The recipe:
Briess 2-Row Brewer's Malt 7 lbs
Simpsons Chocolate 1 lb
Briess 2 Row Caramel 60 11 oz
UK Fuggles 1.5 oz @ 60 mins
UK Kent Goldings 1 oz @ 30 mins
Lactose 1 lb @ 15 min
Clear Candi Sugar 1 lb @ 15 min
Hershey's special dark pure cacao powder 8oz @ 15 min
1 vial White Labs WLP0013 London Ale
Mashed w/ 3.25 gallons for 1 hour at 153* F.
Single infusion batch sparge 5.75 gallons at 185* F.
Total pre-boil volume collected: 7.25 gal
Boiled 1 hour, post-boil volume 5.4 gallons.
Pre-boil gravity readings:
SG of mash runnings: 1.081 (temp corrected, taken at 95* F added 5)
SG of sparge runnings: 1.025 (temp corrected, taken at 95* F added 5)
SG of mash + sparge mixed: 1.036 (7 gallons, temp corrected, taken at 95* F added 5
Post-boil gravity reading: 1.072 (temp corrected, taken at 89* F addded 4)
Now, the recipe specified a SG of 1.057 - which I REALLY HOPE doesn't account for the pound each of lactose and candy sugar.
Now, I know the lactose is non-fermentable, but I don't know how much SG that adds. I don't know if the candy sugar is fermentable or not (I think it is) and I don't know how much SG that adds.
So my question... did I REALLY overshoot my gravity by a crazy amount, or is adjunct sugars messing with my head. How do I calculate them in to find my "real" SG of just my grain?
Also, where can I find the maximum theoretical SG of my grain so I can calculate my efficiency?
The recipe:
Briess 2-Row Brewer's Malt 7 lbs
Simpsons Chocolate 1 lb
Briess 2 Row Caramel 60 11 oz
UK Fuggles 1.5 oz @ 60 mins
UK Kent Goldings 1 oz @ 30 mins
Lactose 1 lb @ 15 min
Clear Candi Sugar 1 lb @ 15 min
Hershey's special dark pure cacao powder 8oz @ 15 min
1 vial White Labs WLP0013 London Ale
Mashed w/ 3.25 gallons for 1 hour at 153* F.
Single infusion batch sparge 5.75 gallons at 185* F.
Total pre-boil volume collected: 7.25 gal
Boiled 1 hour, post-boil volume 5.4 gallons.
Pre-boil gravity readings:
SG of mash runnings: 1.081 (temp corrected, taken at 95* F added 5)
SG of sparge runnings: 1.025 (temp corrected, taken at 95* F added 5)
SG of mash + sparge mixed: 1.036 (7 gallons, temp corrected, taken at 95* F added 5
Post-boil gravity reading: 1.072 (temp corrected, taken at 89* F addded 4)
Now, the recipe specified a SG of 1.057 - which I REALLY HOPE doesn't account for the pound each of lactose and candy sugar.
Now, I know the lactose is non-fermentable, but I don't know how much SG that adds. I don't know if the candy sugar is fermentable or not (I think it is) and I don't know how much SG that adds.
So my question... did I REALLY overshoot my gravity by a crazy amount, or is adjunct sugars messing with my head. How do I calculate them in to find my "real" SG of just my grain?
Also, where can I find the maximum theoretical SG of my grain so I can calculate my efficiency?