I just finished my second batch, Northern Brewer's Irish Red Ale. The kit states a target OG of 1.040. I'm reading 1.024 (being kind... it may even be a little bit less)!
How could I have done something that wrong? Here's my brew log;
Smacked Wyeast 9 hours before pitching. Good swell.
Brought 2 gallons up to 162f and steeped specialty grains for 20 minutes, off heat.
Removed Grains.
Brought to a boil, removed heat.
Added extract & Willamette hops, returned to boil.
No perceptible hot break.
Boiled for 30 minutes, added Kent Goldings.
Finished at 60 minutes.
Cooled in ice bath to 100f, about 25 minutes.
Poured wort into primary, left behind ~1/4 gallon of hops sludge.
Added tap water to 5 gallons, heavy aeration.
Pitched Wyeast "American Ale II" (1272) immediately at 63f.
OG: 1.024 (WTF? Supposed to be 1.040).
Set to ferment at 66f.
My first batch (a Kolsch) came in right on target. The only difference is this time I used straight tap water instead of pre-boiled cooled water to top up to 5 gallons.
Any clues...? And did I just brew Miller Lite Dark™?
How could I have done something that wrong? Here's my brew log;
Smacked Wyeast 9 hours before pitching. Good swell.
Brought 2 gallons up to 162f and steeped specialty grains for 20 minutes, off heat.
Removed Grains.
Brought to a boil, removed heat.
Added extract & Willamette hops, returned to boil.
No perceptible hot break.
Boiled for 30 minutes, added Kent Goldings.
Finished at 60 minutes.
Cooled in ice bath to 100f, about 25 minutes.
Poured wort into primary, left behind ~1/4 gallon of hops sludge.
Added tap water to 5 gallons, heavy aeration.
Pitched Wyeast "American Ale II" (1272) immediately at 63f.
OG: 1.024 (WTF? Supposed to be 1.040).
Set to ferment at 66f.
My first batch (a Kolsch) came in right on target. The only difference is this time I used straight tap water instead of pre-boiled cooled water to top up to 5 gallons.
Any clues...? And did I just brew Miller Lite Dark™?