OG? Attenuation?

[ranch]

I brewed this up a few weeks ago, but I didn't think anything of it until now:

For a 5 gallon batch

6# LME
1# specialty grains (I don't have my recipe book on me so I can't be specific)

I ended up with an OG of 1.035 @ 74 degrees which corrects to about 1.037, right? Anyway, when I took the FG it was at the same temperature (it's warm here in LA) and I got 1.018. What could have gone wrong? I'm sure the fermentation was over because I let it sit in primary for a week then secondary for 2.5 weeks. I guess I'm befuddled by both the OG and the attenuation.

Any thoughts? I just figure that if my numbers are right, I have one hell of a session beer!

ranch

 

[CBBaron]

What type of extract did you use? Was is Laaglander? This is known for being less fermentable.
What yeast did you use? Some varieties are less attenutative.
I just made an AG Mild myself that had an OG of 1.034 and a FG of 1.017. Its a great beer but isn't going to get anyone drunk. Yours is looking a little strong by comparison.
Craig

 

[AnOldUR]

Just started drinking a brew this week that started out with similar numbers. I was concerned with the lower the expected OG. Primary for one week, but left it in the secondary for another four weeks. Bottle for two weeks. Went from 1.036 to 1.006. Turned out great. A real full mouth feel that I have never gotten before. Now the challenge will be to reproduce the mistakes I made to get it.

May be you should just leave it alone a bit longer next time. Worked for me!

 

[butler1850]

6# of LME should get you somewhere about 1.054.

How do you add your wort to the fermentor? Do you take OG measurements in your fermentor?

I spoke with my LHBS guy about a similar issue (I couldn't hit the OG targets reliably), and he suggested adding wort, then adding the water, and making sure that you stir/mix well. If you add wort to water, then simply top off, you may have a more dense "layer" towards the bottom, as your partial boil (assuming partial boil here) actually sank to the bottom. He said he figured this out making wine. He had added the water to a glass carboy, added the concentrate, and watched it sink to the bottom. His OG was off too... until he mixed with a long paddle on a drill. Then, fully mixed, his OG was perfect.

Not sure if this is what's happening, but it's a possibility.