So, I brewed my recipe yesterday and came in really low on my OG (1.035??). Estimated OG was 1.046 using beersmith software. Beersmith gave me the mash volume of 3.7 gal. using the 1.25/lb of water/grain ratio and 5.6 gal. sparge water for 9.25lb grain bill. I used both volumes and measured to the T. My mash went okay as I was high at 154 at strike. I mixed my grains, stirred and got it down to my target mash temp of 152 within 5-10mins or so. I mashed as usual for 60 mins. Then I sparged the 5.6 gal. water at 180 degrees. Let the water sit for 10 min before, vorloufed and drained into kettle. I ended up with about 8 gals. pre-boil (which I thought was high being a 5 gal batch with a 60 min boil). Beersmith gave me a pre-boil volume of 7.37 gal. I ended up leaving some sparge water behind, but not much because I thought 8 gal was too much pre-boil. (Which could have contributed to low OG)?? I am thinking its due to a volume problem but I followed beersmith on my last AG batch and came in pretty close? Does anyone have any suggestions of what the problem could have been? Or if it is a volume problem, is there any other program/calculations I can use to be more accurate with my sparge water and overall pre-boil volume?
I also did not do a protein rest (as recommended) because reading up on it, it did not seem necessary in my case. Any help would be appreciated since I am new to the AG!
Recipe: All-Grain Wit Beer
5 gallon batch size
OG ?€“ 1.044 ?€“ 1.052
FG ?€“ 1.008 ?€“ 1.016
Color(SRM) ?€“ 2-4
IBUs ?€“ 10-20
ABV 4.5-5.5%
Grains: 3.25 lbs American 2row Pale
3.0 lbs German Wheat Malt (light)
3.0 lbs German White Wheat Malt (light)
Hops: 0.30 oz-hallertauer @ 60 mins.
0.70 oz-hallertauer @ 15 mins.
Specialty: 1.0 oz Coriander Seed (crushed) @ 15 mins
1.0 oz Bitter Orange Peel @ 15 mins
Whirfloc Tab @ 5 mins.
Yeast: Safbrew-#WB-06
Mash Schedule:
Protein rest at 120 degrees for 20-30 minutes is recommended.
Strike grains at 162 degrees.
Mash grains at 152 degrees for 60 minutes.
Sparge with 160-165 degree water.
I also did not do a protein rest (as recommended) because reading up on it, it did not seem necessary in my case. Any help would be appreciated since I am new to the AG!
Recipe: All-Grain Wit Beer
5 gallon batch size
OG ?€“ 1.044 ?€“ 1.052
FG ?€“ 1.008 ?€“ 1.016
Color(SRM) ?€“ 2-4
IBUs ?€“ 10-20
ABV 4.5-5.5%
Grains: 3.25 lbs American 2row Pale
3.0 lbs German Wheat Malt (light)
3.0 lbs German White Wheat Malt (light)
Hops: 0.30 oz-hallertauer @ 60 mins.
0.70 oz-hallertauer @ 15 mins.
Specialty: 1.0 oz Coriander Seed (crushed) @ 15 mins
1.0 oz Bitter Orange Peel @ 15 mins
Whirfloc Tab @ 5 mins.
Yeast: Safbrew-#WB-06
Mash Schedule:
Protein rest at 120 degrees for 20-30 minutes is recommended.
Strike grains at 162 degrees.
Mash grains at 152 degrees for 60 minutes.
Sparge with 160-165 degree water.