Water and low OGs

[1234Alchemy]

I have successfully brewed 3 all grains thus far, but each time I end up with a lower OG than targetted. Sometimes substantially. For example, I brewed an English Pale on Sunday with a target OG of 1.048. Mine turned out to be 1.039. I know there can be a host of reasons for this, but my question is about the water.

I have well-water and a water softener. I typically let the water run cold for a few minutes before pulling water for the mash (always cold). I haven't a clue what the composition of my water is like. Could this be the reason for the low OG? If that's not it, what could I be doing wrong? My mash temperatures are pretty good, I usually lose about 4-6 degrees F during a 60 minute mash in my 10 gallon beverage cooler with SS braid.

I'd like to become a better brewer, and to do that, I need to figure out what I'm doing wrong, if anything. Could water be the issue? Maybe it's my sparge technique. Any thoughts, O Brew Gods?

Thanks.

 

[Fingers]

Do you pre-heat your mash tun? 4 - 6 degrees is quite a bit to lose. That may be why you're not hitting your targets.

That being said, I'm a new AG brewer myself and I also use well water but no softener. I also seem to have issues with low gravity on all my extract brews to date and on the AG brew this past weekend. Maybe you're on to something there.

 

[Got Trub?]

Your water is likely your problem - or at least part of it. Try using your well water without the softener. Water softeners exchange the Ca++ and Mg+ ions for Na+ ions. You need Ca++ and Mg+ to help create the optimal mash pH for conversion. Additionally Ca++ and Mg+ are cofactors in many enzymes and their removal could also inhibit enzymatic activity. Ward Labs can do a cheap and sufficient water analysis which I would highly recommend.

 

[desertbronze]

I also brew with well water - no softener. Had problems with light colored beers - harsh bitterness, etc. Then I got the water tested. I have very alkaline water - undiluted it's good for porters and stouts. I dilute the well water with distilled water for light and amber colored beers - also add some gypsum/calcium chloride/Epsom salts to most mashes to replace the lost minerals.

Get your unsoftened water tested - I'd bet the answer is there.