Used the following recipe:
10.0 oz Pale Chocolate Malt
10.0 oz Dark Wheat Malt
3.0 oz Roasted Barley
5.0 lb Dry Wheat (Muntons)
4.0 lb Dry Light (Muntons)
1.0 oz Tettnanger (4.5%) - added during boil, boiled 60.0 min
1.0 oz Saaz (5.0%) - added during boil, boiled 30.0 min
I was thinking my OG post boil and cooled to 60 degrees would be about 1.08-1.09 based on the amount of DME utilized in the recipe. I soaked the specialty grains for half hour per Jamil's technique but wasn't looking for gravity points from those grains. After boil and top off, with 15 minutes of mixing, the OG was 1.06.
Does anyone know of any reason as to why the gravity would be so low? If it was not the mixing, what else could it be attributed to? I did a 90 minute boil and ended up topping off with 1.5 gallons. Any help would be appreciated.
mfs
10.0 oz Pale Chocolate Malt
10.0 oz Dark Wheat Malt
3.0 oz Roasted Barley
5.0 lb Dry Wheat (Muntons)
4.0 lb Dry Light (Muntons)
1.0 oz Tettnanger (4.5%) - added during boil, boiled 60.0 min
1.0 oz Saaz (5.0%) - added during boil, boiled 30.0 min
I was thinking my OG post boil and cooled to 60 degrees would be about 1.08-1.09 based on the amount of DME utilized in the recipe. I soaked the specialty grains for half hour per Jamil's technique but wasn't looking for gravity points from those grains. After boil and top off, with 15 minutes of mixing, the OG was 1.06.
Does anyone know of any reason as to why the gravity would be so low? If it was not the mixing, what else could it be attributed to? I did a 90 minute boil and ended up topping off with 1.5 gallons. Any help would be appreciated.
mfs