Low OG reading after cold break

[sdm519]

I just finished my boil on my Hef, cooled down the wort, transferred to the carboy, added water to the 5 gallon mark and took a hydrometer reading.

The reading was only 1.022 or so.
When siphoning the cool wort from the kettle, there was a very large amount of sediment that was left behind, so being worried about the OG, I just poured it in the carboy and pitched the yeast. Does the sugars in the water settle in the sediment after a cold break?

I used the following ingredients:
-4lbs of grain (2row and white wheat mix) steeped around 150-160 for 60 mins
-Another 4lbs of the same grain steeped for 60 mins right after removing first batch
-After removing second grain batch, 3 lbs of light DME boiled for 60 mins
-1.5 oz hop pellets added in at start of 60 min boil
-0.5 oz hop pellets added for last 15 mins of boil

Then I put kettle in ice bath and ate dinner. After coming back it was down to almost 50*F, so I did a 'hot water bath' to bring it up to 75*F before siphoning to carboy.

Could any of the above steps have played a role in the OG, or was it just that the sugars were left behind in the sediment?

Thanks a lot, I love the forum!

 

[GilSwillBasementBrews]

No the sugar should be evenly dispersed throughout the water. Not sure why you would "steep" (actually mashing with those grains and temps) an additional amount after the first. I would have just mashed it all the same time. Not sure why your OG is so low but post up the amounts of grain and amount of water collected and if I can't help I know there are more experienced brewers who can.

 

[moski]

I used the following ingredients:
-4lbs of grain (2row and white wheat mix) steeped around 150-160 for 60 mins
-Another 4lbs of the same grain steeped for 60 mins right after removing first batch
-After removing second grain batch, 3 lbs of light DME boiled for 60 mins

1. Why did you separate the two grain batches? Why not Mash one 8lb lot.
2. What did you use as a mash tun? You may have had some extreme temperature falloff over that 60min.
3. How did you control, or measure your mash temps?
4. How sure are you of the accuracy of your quoted temps? Esp. over what appears to be a two hour mash time.

I ask these because I can't see a reason for separating your grain into small batches. My 5gal Igloo mash tun can take 12lbs of grain at 1.25qts water per pound. It also honds temps very well with no more that a degree of loss per hour for 8lbs or better and just around 2 deg for less grain. Holding a set mash temp is critical to meeting your recipe gravities, style, flavor, mouthfeel, residual sugars, and so much more. It can be subtle, so even two degree difference in the temperature profile Can make a big difference. Digital thermometers are our friends.

Yeah, in the end you'll still have beer but it likely won't be what the recipe described and if you do like it you will play hell duplicating it next batch.

Please post your full recipe so some of our more experienced mashers can have a look at your process.