Hitting marks

[Jag75]

Well I dont know what I'm doing wrong . My last 2 brews have not hit the projected OG. I've been off in between 8 and 16 points on my hydrometer . My Neipa was estimated to have an OG from 86-90 . I'm at 70 ???. I was supposed to have a total of 5 gallons in the fermenter but I got a little more. I'd say maybe 1/4 gallon . Would that be enough to not hit my estimated OG?

 

[North_of_60]

An additional 1/4 gallon would only cause it to drop about .004 points.

 

[grampamark]

More info would help.

Extract or all grain? If extract, LME or DME? If all grain, what was your mash temp vs the temp specified in the recipe? What was your pre boil gravity?

Not trying to give you the 3rd degree, but those, and other, factors can all affect OG (and yes, overshooting your volume will lower OG, but an extra quart probably isn't enough to see the discrepancy you report).

 

[Jag75]

All grain . Pre boil was about 1.048.
13 lbs 2 row
1 lb flaked oats
1lb flaked wheat
1lb white wheat malt

Mash - 45 min @146*
Mash out 10 min @ 167*
Sparged with 167 *

 

[RM-MN]

1. The mash temperature is pretty low and at that temperature you probably need a longer mash period. Try doubling the time and the mash efficiency will be higher.

2. Wheat kernels are smaller and harder than barley and that means that they don't crush as well. Couple that with a mill that is set a little wider than optimal and the wheat may not get crushed at all. If you own the mill, crush the wheat separately after you adjust the mill tighter. If it comes from the LHBS.....well you did save some money by not buying a mill.

 

[ESBrewer]

A little bit higher mash temperature and longer mash time, maybe lower mash thickness could help a little bit. And a more careful sparge (maybe cut the surface of the grain bed somehow to avoid channeling, especially if you fly sparge). For maximal efficiency you may need a cereal mash, because oats and wheat can be problematic and especially the flaked stuff where glutein and betaglucans are intact.

See
http://scottjanish.com/case-brewing-oats/
https://byo.com/article/wheat-beer-brewing-tips-from-the-pros/

 

[tomwhit19]

if you mashed at 152°-153° for 60 min you would get a better conversion rate and pick up those gravity points and get your OG closer to where its estimated

 

[kh54s10]

Higher mash temperature for a longer time - probably would help
Better grain crush - most likely would help.

When low gravities are reported and the grain is crushed by the LHBS, poor crush is almost always a factor.

 

[Jag75]

Morebeer is where I got it . They were already milled. Its was their morehaze neipa. I dont know why their recipe called for 146 for 45 min. Maybe because it's a juicy neipa idk. Another thing I just thought about was when I doughed in I forgot to pull the rod up all the way . I use the Grainfather btw. I couldnt reach the rod because it was submerged . So I had to pull the basket up to drop the water level in the grain basket . I think when I did this I may have compacted the grain bed .