Improving, mashing, calculations, and honey

[sictransit701]

Relatively new to homebrewing. I have done a few all grain batches. Just kept it simple. Nothing fancy. I am looking to improve my techniques and knowledge a bit.
My last batch was a witbier. I got very low extraction. It was no where close to the beersmith calculations. I have always been a little under my og in previous batches, but this was very low.
Beersmith og: 1.061
Measured og: 1.042
Grainbill:
4.75 lb wheat
4.75 lb Pilsner
1 lb oats
0.75 lb caravienne

Witbier is generally in the 1.044-1.052 range, but when I was coming up with this recipe, I knew I had to overshoot it a bit because my efficiency is never that close. Hence the 1.061 og. I was hoping for at least 1.050 measured og.

I have been doing single infusion mashes. My mash setup is a 10 gallon water cooler with a bazooka screen. I don’t mess with my water or measure ph. I would like to learn some common brewing calculations and how to improve my mash techniques.
What would be my next step in improving? Measuring mash ph? Altering water? Multi step mashes? All of these I would need to read on and study because I am not familiar with them. Just point me in the right direction. Thanks!

I decided to raise my og a bit and added about 8 oz honey during primary fermentation. It was raw and unfiltered. I did not heat it. Just poured it straight in from the bottle. How are my chances for infection?

Also, does anybody ever hit their og the same as the predicted og in beersmith?

 

[muledogus]

How much water did you use in your calculations? That doesn’t seem like enough grist to get you where you were targeting, assuming it’s a 5 gallon batch.

How do you sparge and how long does it take?

I’d start by taking a look at my water/ grain ratio for the mash, make sure I’m hitting proper mash temps and slow the sparge down so it take 45 minutes or so.

Just doing those simple techniques correctly should result in a very drinkable beer. After a few batches like that, then I’d look into getting more in depth.

 

[day_trippr]

I get 1.060 for 5.25 gallons to the fermentor. A bit bold for a wheaty for sure but I get the efficiency issue.
Two major contributors to efficiency are grain crush quality and sparge process. Either or both could be at play here.
Given the equipment I'm assuming a batch sparge. You should be fully draining the MLT, add the sparge liquor, give the mash a thorough stir, hitting all the corners, then drain.

btw, honey has remarkable antibiotic properties. Indeed it was used as a protecting salve for wounds for centuries.
I wouldn't be overly concerned about not having pasteurized it before introduction post-boil, but otoh I wouldn't test fate and repeat that faux pas again in the future. You don't need to boil the honey - that would be counterproductive - just bring it to 150°F for 3 minutes and you're good to go...

Cheers!

 

[RM-MN]

Relatively new to homebrewing. I have done a few all grain batches. Just kept it simple. Nothing fancy. I am looking to improve my techniques and knowledge a bit.
My last batch was a witbier. I got very low extraction. It was no where close to the beersmith calculations. I have always been a little under my og in previous batches, but this was very low.
Beersmith og: 1.061
Measured og: 1.042
Grainbill:
4.75 lb wheat
4.75 lb Pilsner
1 lb oats
0.75 lb caravienne

Witbier is generally in the 1.044-1.052 range, but when I was coming up with this recipe, I knew I had to overshoot it a bit because my efficiency is never that close. Hence the 1.061 og. I was hoping for at least 1.050 measured og.

I have been doing single infusion mashes. My mash setup is a 10 gallon water cooler with a bazooka screen. I don’t mess with my water or measure ph. I would like to learn some common brewing calculations and how to improve my mash techniques.
What would be my next step in improving? Measuring mash ph? Altering water? Multi step mashes? All of these I would need to read on and study because I am not familiar with them. Just point me in the right direction. Thanks!

I decided to raise my og a bit and added about 8 oz honey during primary fermentation. It was raw and unfiltered. I did not heat it. Just poured it straight in from the bottle. How are my chances for infection?

Also, does anybody ever hit their og the same as the predicted og in beersmith?

The low extraction was probably due to the wheat. Since you are typically a little low that is probably because of the crush of the grain as your supplier has the mill set loose so nobody gets a stuck mash or sparge. That loose (wide gap) setting would let wheat, being a smaller and harder kernel, go through with little crushing. I'd suggest you do a couple things to improve that. First would be to find a different supplier so you get a better crush of the grain or get a mill of your own so you can adjust it to fit your mash tun ability. When you use wheat in the mash, set the mill tighter, then add rice hulls to help form a filter bed since wheat doesn't have a husk to do that.

If you really want to improve the extraction (mash efficiency), learn about BIAB and then set your mill really tight. The fine mesh bag will be the filter so you don't have to worry about a stuck mash or sparge and the tight mill will make your efficiency skyrocket.