Hey,
I have brewed my very first all grain brew one week ago.. and it is not going very well. I am still very newbie to the brewgame, I only have one brew from extract under my belt but that went very well. So I wanted to hop in to the all grain party for my second brew and it is not going well... I have been reading a lot of forum discussions, watching a lot of youtube videos etc.. related to brewing. I am type of a person that once I get excited.. there is nothing stopping me from trying to learn as much as I can.
But anyway, the first problem was that my OG was quite low (1042) and the estimated OG for my recipe (with 75% Efficiency) was 1048. So we can say that all ready there something went totally wrong.
If I would have to analyze this myself, I would say that I mashed too high temp and probably messed up something during the sparging.
Well now jumping to the actual problem is that after 7 days the activity of the airlock is completely stopped and I have measured the FG today and couple days back and both times the FG was 1020, so I think to myself that the fermenting is done. So why I am thinking that something went wrong during the mashing would be that there is too many unfermentable sugars in the wort. The estimated FG for the recipe is 1008
Couple days back I stirred the wort gently and moved i to a hotter environment, but it seems it has not affected the FG at all. I have also now pitched a little more yeast today, but I doubt it will make any difference.
So the actual question for this topic:
Should I dump the wort and start all over? This is something that I would not like to do, since the wort is tasting quite ok/good.
Or should I do something else, what? I am thinking that should I add DME to raise the ABV, let it ferment, dry hop and bottle. I cannot brew a new batch and mix this to the new, because I do not have the ingredients for this recipe anymore, so that option is out. If I would add DME, is there any guide that how much should I add? Since I do not know how I could calculate the effect from this point.
Recipe:
Batch Size: 11 liters
Boil Size: 12.5 liters
Est OG 1048
Est FG 1008
Grain Bill:
1kg - Belgian Wheat
0.75kg - Pilsner Malt
0.5kg - Acidulated Malt
0.1kg - Rice Hulls
Yeast: Safale - K97
Fermenting temp for first 3 days was 17celsius degrees and when I moved it to wormer room, it was 22 celsius degrees.
Mashing process: 60mins mash (65 Celsius degrees) without Acidulated Malt. +45min mash added Acidulated Malt (65 Celsius degrees)
Sparge water temp 76 Celsius degrees.
Due to my poor stove (For brewing purposes) I noticed that the measured temperature for the mash was not stable all the time.. but I tried to keep it under 67 celsius degrees.. but I feel that this is where all failed for me.
I have brewed my very first all grain brew one week ago.. and it is not going very well. I am still very newbie to the brewgame, I only have one brew from extract under my belt but that went very well. So I wanted to hop in to the all grain party for my second brew and it is not going well... I have been reading a lot of forum discussions, watching a lot of youtube videos etc.. related to brewing. I am type of a person that once I get excited.. there is nothing stopping me from trying to learn as much as I can.
But anyway, the first problem was that my OG was quite low (1042) and the estimated OG for my recipe (with 75% Efficiency) was 1048. So we can say that all ready there something went totally wrong.
If I would have to analyze this myself, I would say that I mashed too high temp and probably messed up something during the sparging.
Well now jumping to the actual problem is that after 7 days the activity of the airlock is completely stopped and I have measured the FG today and couple days back and both times the FG was 1020, so I think to myself that the fermenting is done. So why I am thinking that something went wrong during the mashing would be that there is too many unfermentable sugars in the wort. The estimated FG for the recipe is 1008
Couple days back I stirred the wort gently and moved i to a hotter environment, but it seems it has not affected the FG at all. I have also now pitched a little more yeast today, but I doubt it will make any difference.
So the actual question for this topic:
Should I dump the wort and start all over? This is something that I would not like to do, since the wort is tasting quite ok/good.
Or should I do something else, what? I am thinking that should I add DME to raise the ABV, let it ferment, dry hop and bottle. I cannot brew a new batch and mix this to the new, because I do not have the ingredients for this recipe anymore, so that option is out. If I would add DME, is there any guide that how much should I add? Since I do not know how I could calculate the effect from this point.
Recipe:
Batch Size: 11 liters
Boil Size: 12.5 liters
Est OG 1048
Est FG 1008
Grain Bill:
1kg - Belgian Wheat
0.75kg - Pilsner Malt
0.5kg - Acidulated Malt
0.1kg - Rice Hulls
Yeast: Safale - K97
Fermenting temp for first 3 days was 17celsius degrees and when I moved it to wormer room, it was 22 celsius degrees.
Mashing process: 60mins mash (65 Celsius degrees) without Acidulated Malt. +45min mash added Acidulated Malt (65 Celsius degrees)
Sparge water temp 76 Celsius degrees.
Due to my poor stove (For brewing purposes) I noticed that the measured temperature for the mash was not stable all the time.. but I tried to keep it under 67 celsius degrees.. but I feel that this is where all failed for me.
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