No Conversion of starch to sugar?

[DBhomebrew]

actual batch size of 1.5 gal

Actual batch size was ~1.0gal. And, as @BrewnWKopperKat reminds us, OP mistakenly used only 63% of the required grain.

 

[IslandLizard]

Of course I couldn’t get any gravity, nothing in there to convert to sugar!

15 oz of (American) 2-row can easily convert its own weight in additional non-diastatic adjuncts. Very likely quite a bit more, as its DP is in the 80-110°Lintner range, depending on the maltster and barley used.

As long as the average grist DP is above 35°Lintner, it should completely convert. But it may need some extra time when it's in the lower range.

 

[hawkwing]

If you guys dropped the freedom units for metric you wouldn’t have this problem. Lol so easy to make mistakes with units. A decimal system is way better. Although even in Canada I can’t think of my height and weight in anything but feet and inches and pounds and have it mean something to me. And most recipes are still in cups and spoons.

 

[DBhomebrew]

If you guys dropped the freedom units for metric you wouldn’t have this problem. Lol so easy to make mistakes with units. A decimal system is way better. Although even in Canada I can’t think of my height and weight in anything but feet and inches and pounds and have it mean something to me. And most recipes are still in cups and spoons.

You should see my brew day spreadsheet. Imperial and metric all mixed up. The height of the wort in mm, spits out a volume in gallons. Grain weight in pounds, hops & salts in grams.

 

[IslandLizard]

If you guys dropped the freedom units for metric you wouldn’t have this problem. Lol so easy to make mistakes with units. A decimal system is way better. Although even in Canada I can’t think of my height and weight in anything but feet and inches and pounds and have it mean something to me. And most recipes are still in cups and spoons.

I'm not arguing that, but use the system and methods you're most comfortable with and stick with it.

There's also the sense of "feedback" one should respect. For example, when you mix your grain into the strike water and it looks quite a bit thinner (or thicker) than previous batches, a bell should start ringing in the brain that something is different and perhaps off. So don't ignore such warnings.

A refractometer is a very useful instrument for quick gravity checks during a brewing day, and also to check on fermentation progress, as it only takes one or two drops, not a measuring tube 1/2 to 3/4 full of wort/beer. That counts even more so with small(er) batches.

Another issue with small batches is that even small deviations in ingredients (and environment) can have a much larger impact compared to larger batches. For example, the recipe scaled down to 1 gallon needs 2 oz of some crystal or specialty malt, but a (small) weighing error of only 0.5-1 oz will change that recipe balance much more than the same amount (of error) would have in a 5 gallon batch.

 

[Kickass]

If your pale 2-row was mid-weighed were the rest of the grains also shorted?

This could very easily account for what you’re experiencing.

 

[BrewnWKopperKat]

Another issue with small batches is that even small deviations in ingredients (and environment) can have a much larger impact compared to larger batches. For example, the recipe scaled down to 1 gallon needs 2 oz of some crystal or specialty malt, but a (small) weighing error of only 0.5-1 oz will change that recipe balance much more than the same amount (of error) would have in a 5 gallon batch.

With the right scale(s), this isn't an issue.

 

[bracconiere]

Looking that up on the SG chart gives between 1.025 and 1.030.

If the mash went well with full conversion, that still should have given you 15/24 * 32 points/gal = 20 points in 1 gallon, or a gravity of 1.020, after the boil. Not 1.010.

sorry i meant to quote those in the opposite order....

 

[aceluby]

One of the best ways to keep a (small) mash pot warm is putting it inside a warmed up but turned off oven.
Wrapping insulation (thick blanket, sleeping bag, etc.) around the pot (including the bottom and lid), helps keeping the mash temps too.

At 142-145F conversion will take place but it takes much longer. Alpha Amylase (chopping starch chains into smaller pieces) becomes inactive below 140F. View attachment 781613

A 170 degree oven works too. I usually get my strike water to 160, mash in, cover and let the temp drop to 148 (takes 15-30 min), then pop it in the oven for the rest of the time. Temp might raise a degree or two.