TMannion87
Well-Known Member
Last night I brewed my third BIAB batch. My previous two batches were spot on in terms of predicted OG. This batch had a predicted OG of 1.062, my actual OG was 1.043. My hydrometer has been calibrated in distilled water and reads 1.004 and I adjusted for temperature difference. I mashed at 152 for 90 minutes with 4 gallons water in the oven and dunked sparged with roughly 2 gallons of water for 10 minutes. No loss of temperature over the mash period. Squeezed the bag to get everything I could out. 60 minute boil, topped off with roughly a half gallon of spring water.
Where did I go wrong and what can I do to save this brew? Right now I'm looking at a very weak Robust Porter. Any help would be greatly appreciated. Thanks!
Recipe Type: All Grain
Grain
9.00 lbs. Pale Malt(2-row)
1.00 lbs. Munich Malt
1.00 lbs. Crystal 60L
0.75 lbs. Chocolate Malt
0.50 lbs. Black Patent Malt
Hops
1.00 oz. Goldings - E.K. 60 min.
0.50 oz. Goldings - E.K. 20 min.
0.50 oz. Goldings - E.K. 5 min.
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 12.25
Water Qts: 15.31
Qts Water Per Lbs Grain: 1.25
Saccharification Rest Temp : 152F Time: 60
Sparge Temp : 170F
Yeast - WLP007 w/ starter
Where did I go wrong and what can I do to save this brew? Right now I'm looking at a very weak Robust Porter. Any help would be greatly appreciated. Thanks!
Recipe Type: All Grain
Grain
9.00 lbs. Pale Malt(2-row)
1.00 lbs. Munich Malt
1.00 lbs. Crystal 60L
0.75 lbs. Chocolate Malt
0.50 lbs. Black Patent Malt
Hops
1.00 oz. Goldings - E.K. 60 min.
0.50 oz. Goldings - E.K. 20 min.
0.50 oz. Goldings - E.K. 5 min.
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 12.25
Water Qts: 15.31
Qts Water Per Lbs Grain: 1.25
Saccharification Rest Temp : 152F Time: 60
Sparge Temp : 170F
Yeast - WLP007 w/ starter