Facticity
Member
Hello all,
Just finished brewing a rye saison this morning. Grain bill was:
3.5kg Maris Otter
1kg Rye malt
.5kg Wheat malt
I did a single infusion, thickness 3L/kg, at 64*C for 75 min in a BIAB cooler mash tun. I then squeeze the bag, and single batch sparge in my kettle with the remainder of the needed water at 75*C for 5 mins. I squeeze the bag, discard grains, then transfer over wort from the mash tun and mix.
Beersmith predicted pre-boil of 1.039. Hydrometer gave me 1.022 at the calibrated temp.
I hit all my temperatures within half a degree, the mash itself went perfectly. All I can think of is overly coarse crush? I have had troubles getting a consistent crush with my new roller mill, the dials are set to .05 and I believe this time it came out with very few whole grains and a good deal of flour (which i'm okay with since i'm using a bag). Is there anything else that could influence this result? Maybe the issue is the rye not extracting properly?
Let me know what you think.
UPDATE: OG ended up being 1.052, only 2 points off the predicted 1.054. Note there was a 100g sucrose addition in the boil (accounted for by beersmith). The boil off was only .5L less than predicted.
So I have no need to panic... still, why the low post-mash reading??
Just finished brewing a rye saison this morning. Grain bill was:
3.5kg Maris Otter
1kg Rye malt
.5kg Wheat malt
I did a single infusion, thickness 3L/kg, at 64*C for 75 min in a BIAB cooler mash tun. I then squeeze the bag, and single batch sparge in my kettle with the remainder of the needed water at 75*C for 5 mins. I squeeze the bag, discard grains, then transfer over wort from the mash tun and mix.
Beersmith predicted pre-boil of 1.039. Hydrometer gave me 1.022 at the calibrated temp.
I hit all my temperatures within half a degree, the mash itself went perfectly. All I can think of is overly coarse crush? I have had troubles getting a consistent crush with my new roller mill, the dials are set to .05 and I believe this time it came out with very few whole grains and a good deal of flour (which i'm okay with since i'm using a bag). Is there anything else that could influence this result? Maybe the issue is the rye not extracting properly?
Let me know what you think.
UPDATE: OG ended up being 1.052, only 2 points off the predicted 1.054. Note there was a 100g sucrose addition in the boil (accounted for by beersmith). The boil off was only .5L less than predicted.
So I have no need to panic... still, why the low post-mash reading??
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