So Im doing my first all gain batch at 2.5 gallons. Im using 4.88 lbs of grain to replicate "tuckers ale", which Ive never tried but I figured why not. I made three runnings, mash with 1.5 gallons @ 168ish steep for an hour, added a gallon @175 and then the last "1.44" gallons at the same temp. I get my OG and its at 1.01. Lol, obviously the wort is gunna be dilluted if im shooting for 2.5 but according to effiency this is terrible! What I dont understand is if I get a good OG Prepitch at 2.5 gallons, it says Im at 75% eff. Someone tell me what Im doing wrong lol
Well this is embarassing...
- Thread starter phenphen
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your mash temp is too high. 150 to 155F or so would've been better. And that other gallon should've been at or below 170F to my understanding. Not a lot of conversion to simple sugars going on there.
In AG,you're mashing,not steeping. Close,but not the same. Mashing needs 1-1.5 quarts of water per pound of grain. Closer to 150F,more sugars,lighter color,closer 160F,less sugars,more color.
insubordinateK
Well-Known Member
You denatured all your proteins and as a result, no conversion to sugar since the enzymes cannot function perform their function. Mash at a lower temperature.
gingerdawg
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So, are you saying your strike water was 168 degrees or the mash temp settled in at 168 degrees?
Yankeehillbrewer
Well-Known Member
Since when does mash temp have any bearing on Color?
One thing i was unclear on: when i made my "mash" water, after i let it do its thing for 60 minutes, I vorlaufed like it was my first runnings. Lautered at 170ish to stop enzyme production with a gallon and 1.44 gallons
Yankeehillbrewer
Well-Known Member
It is, but I'd love to hear the theory behind that statement. It's all about the SRM of the grains, the higher the SRM, the darker the grain.
Anyhow, first culprit is almost always your crush.
I'm going to make some assumptions, you're going to have to fill me in on the gaps:
you did wrong until you tell us a bit more about your methods.
OK, if you added 1.5 gal at 168, you'll arrive at about 154*, which is an OK temp for mashing for an hour.
Your second infusion would get you to about 162, the third infusion gets you to about 165. Not sure I see the point. Whose instructions are you following?
How exactly did you get the OG? How much wort did you run off (I'm guessing about 3.5 gallons)? How long did you boil? What was the post-boil volume? What temperature did you take your reading at?
Well, I think 75% efficiency is a lot to expect from your first all-grain batch. It's hard to say what one (or two or three) thing
I just finished boiling; its at 2 gallons. I started with 3.5, but I sparged with 4. I used a hydrometer for the OG. I think it must have been too hot....anyone else melt their hydro tubes??? Lol Also, Im allowed to top off with DI to lower post boil OG, right?
I was aiming for 170-175 range with sparge water, following "how to brew"
I was aiming for 170-175 range with sparge water, following "how to brew"
Well guys, Im sittin at 1.070 before I dillute to 2.5 gal. Im think itll be in the recipe range of 1.052. This just mean my preboil Og reading was wrong somehow? I tasted it...and its real sweet and bitter...
also, this is my second brew, but i used the whirlfloc tab split in half. I think it's working great, but the wort looks like miso soup! lol is this normal? most is setting down at the bottom and it seems crystal clear apart for the collodial clumps
acuenca
Well-Known Member
Yep normal..the trub ( miso in your soup) will settle...
acuenca
Well-Known Member
Both are carrageenan and serve the same purpose...whirlfloc is a little easier to use.
