Mixing
Why did I miss my high target gravity? By quite a lot. Is it just my brewhouse efficiency?
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I cooked up my first Double IPA recipe over the weekend but have seriously missed the mark with the target gravity. So much so it most definitely won't be a Double.
Target O.G. = 1.085
Actual O.G. = 1.050
Malt bill
The malt bill was as follows:
75% Maris Otter
12.5% Malted flaked oats
10% CaraHell
2.5% CaraPils
A volume of 30L gave me a rough required extract for 1.085 gravity of 6.66kg. After adjusting the weights for their efficiencies/max yield I came out with:
Weight Max Yield Actual weight
Maris Otter 75% 4.995kg 82.5% 6.055kg
Malted flaked oats 12.5% 0.833kg 70.0% 1.190kg
CaraHell 10% 0.666kg 74.0% 0.900kg
CaraPils 2.5% 0.167kg 71.4% 0.234kg
This gave me a total weight of 8.401kg. My mash and sparge volumes were:
Mash = 26L
Sparge = 16L
Mash
The mash started off a little too hot and so I ended up doing a 150 minute mash. The readings went as so:
T = 0 temp = 72.7ºC
T = 20 temp = 71.6ºC
T = 40 temp = 70.1ºC
T = 60 temp = 68.0ºC
T = 80 temp = 66.5ºC
T = 100 temp = 65.8ºC
T = 120 temp = 65.4ºC
T = 150 temp = 64.9ºC
After transferring the wort to the boiler, where it sat on at a low setting for a couple of minutes while I added the sparge water to the mash tun, I had a wort temperature of 68.4ºC and a gravity reading of 1.034. Adjusted for temperature using brewers friend it came out with a reading of 1.051. I was a bit despondent at seeing this.
My sparge after finishing had a reading of 1.017 and a temperature of 73.1ºC. Brewers friend only goes to 71ºC but it gives a rough gravity of 1.035.
There were 400g of hops in the boil/flame out. After boiling and cooling the wort I topped it up with about 3.5L of the leftover sparge water and a further 2.5L of water to top it up to 30L (I also used some of that sparge water to top up the boil). My end gravity was 1.050.
Brewhouse efficiency
Writing this out I realise I did not adjust my recipe for brewhouse efficiency. However, assuming I did nothing wrong, that gives me an appalling efficiency of 58.8%. That is so bad I think there was something more to it. Had the gravity been in the region of 1.064 I could safely write this off as a failure to accommodate for the brewhouse efficiency.
Question
So while I aimed for 1.085, after adjusting for a rough brewhouse efficiency of 75% I should have hit 1.064. I actually hit 1.050.
- Why was I so far off the mark?
- Are there any tips for consistently hitting high target gravities?
specific-gravity efficiency high-gravity
asked 6 hours ago
joe92
29019
add a comment |Â
up vote
2
down vote
favorite
I cooked up my first Double IPA recipe over the weekend but have seriously missed the mark with the target gravity. So much so it most definitely won't be a Double.
Target O.G. = 1.085
Actual O.G. = 1.050
Malt bill
The malt bill was as follows:
75% Maris Otter
12.5% Malted flaked oats
10% CaraHell
2.5% CaraPils
A volume of 30L gave me a rough required extract for 1.085 gravity of 6.66kg. After adjusting the weights for their efficiencies/max yield I came out with:
Weight Max Yield Actual weight
Maris Otter 75% 4.995kg 82.5% 6.055kg
Malted flaked oats 12.5% 0.833kg 70.0% 1.190kg
CaraHell 10% 0.666kg 74.0% 0.900kg
CaraPils 2.5% 0.167kg 71.4% 0.234kg
This gave me a total weight of 8.401kg. My mash and sparge volumes were:
Mash = 26L
Sparge = 16L
Mash
The mash started off a little too hot and so I ended up doing a 150 minute mash. The readings went as so:
T = 0 temp = 72.7ºC
T = 20 temp = 71.6ºC
T = 40 temp = 70.1ºC
T = 60 temp = 68.0ºC
T = 80 temp = 66.5ºC
T = 100 temp = 65.8ºC
T = 120 temp = 65.4ºC
T = 150 temp = 64.9ºC
After transferring the wort to the boiler, where it sat on at a low setting for a couple of minutes while I added the sparge water to the mash tun, I had a wort temperature of 68.4ºC and a gravity reading of 1.034. Adjusted for temperature using brewers friend it came out with a reading of 1.051. I was a bit despondent at seeing this.
My sparge after finishing had a reading of 1.017 and a temperature of 73.1ºC. Brewers friend only goes to 71ºC but it gives a rough gravity of 1.035.
There were 400g of hops in the boil/flame out. After boiling and cooling the wort I topped it up with about 3.5L of the leftover sparge water and a further 2.5L of water to top it up to 30L (I also used some of that sparge water to top up the boil). My end gravity was 1.050.
Brewhouse efficiency
Writing this out I realise I did not adjust my recipe for brewhouse efficiency. However, assuming I did nothing wrong, that gives me an appalling efficiency of 58.8%. That is so bad I think there was something more to it. Had the gravity been in the region of 1.064 I could safely write this off as a failure to accommodate for the brewhouse efficiency.
Question
So while I aimed for 1.085, after adjusting for a rough brewhouse efficiency of 75% I should have hit 1.064. I actually hit 1.050.
- Why was I so far off the mark?
- Are there any tips for consistently hitting high target gravities?
specific-gravity efficiency high-gravity
asked 6 hours ago
joe92
29019
add a comment |Â
up vote
2
down vote
favorite
up vote
2
down vote
favorite
I cooked up my first Double IPA recipe over the weekend but have seriously missed the mark with the target gravity. So much so it most definitely won't be a Double.
Target O.G. = 1.085
Actual O.G. = 1.050
Malt bill
The malt bill was as follows:
75% Maris Otter
12.5% Malted flaked oats
10% CaraHell
2.5% CaraPils
A volume of 30L gave me a rough required extract for 1.085 gravity of 6.66kg. After adjusting the weights for their efficiencies/max yield I came out with:
Weight Max Yield Actual weight
Maris Otter 75% 4.995kg 82.5% 6.055kg
Malted flaked oats 12.5% 0.833kg 70.0% 1.190kg
CaraHell 10% 0.666kg 74.0% 0.900kg
CaraPils 2.5% 0.167kg 71.4% 0.234kg
This gave me a total weight of 8.401kg. My mash and sparge volumes were:
Mash = 26L
Sparge = 16L
Mash
The mash started off a little too hot and so I ended up doing a 150 minute mash. The readings went as so:
T = 0 temp = 72.7ºC
T = 20 temp = 71.6ºC
T = 40 temp = 70.1ºC
T = 60 temp = 68.0ºC
T = 80 temp = 66.5ºC
T = 100 temp = 65.8ºC
T = 120 temp = 65.4ºC
T = 150 temp = 64.9ºC
After transferring the wort to the boiler, where it sat on at a low setting for a couple of minutes while I added the sparge water to the mash tun, I had a wort temperature of 68.4ºC and a gravity reading of 1.034. Adjusted for temperature using brewers friend it came out with a reading of 1.051. I was a bit despondent at seeing this.
My sparge after finishing had a reading of 1.017 and a temperature of 73.1ºC. Brewers friend only goes to 71ºC but it gives a rough gravity of 1.035.
There were 400g of hops in the boil/flame out. After boiling and cooling the wort I topped it up with about 3.5L of the leftover sparge water and a further 2.5L of water to top it up to 30L (I also used some of that sparge water to top up the boil). My end gravity was 1.050.
Brewhouse efficiency
Writing this out I realise I did not adjust my recipe for brewhouse efficiency. However, assuming I did nothing wrong, that gives me an appalling efficiency of 58.8%. That is so bad I think there was something more to it. Had the gravity been in the region of 1.064 I could safely write this off as a failure to accommodate for the brewhouse efficiency.
Question
So while I aimed for 1.085, after adjusting for a rough brewhouse efficiency of 75% I should have hit 1.064. I actually hit 1.050.
- Why was I so far off the mark?
- Are there any tips for consistently hitting high target gravities?
specific-gravity efficiency high-gravity
asked 6 hours ago
joe92
29019
I cooked up my first Double IPA recipe over the weekend but have seriously missed the mark with the target gravity. So much so it most definitely won't be a Double.
Target O.G. = 1.085
Actual O.G. = 1.050
Malt bill
The malt bill was as follows:
75% Maris Otter
12.5% Malted flaked oats
10% CaraHell
2.5% CaraPils
A volume of 30L gave me a rough required extract for 1.085 gravity of 6.66kg. After adjusting the weights for their efficiencies/max yield I came out with:
Weight Max Yield Actual weight
Maris Otter 75% 4.995kg 82.5% 6.055kg
Malted flaked oats 12.5% 0.833kg 70.0% 1.190kg
CaraHell 10% 0.666kg 74.0% 0.900kg
CaraPils 2.5% 0.167kg 71.4% 0.234kg
This gave me a total weight of 8.401kg. My mash and sparge volumes were:
Mash = 26L
Sparge = 16L
Mash
The mash started off a little too hot and so I ended up doing a 150 minute mash. The readings went as so:
T = 0 temp = 72.7ºC
T = 20 temp = 71.6ºC
T = 40 temp = 70.1ºC
T = 60 temp = 68.0ºC
T = 80 temp = 66.5ºC
T = 100 temp = 65.8ºC
T = 120 temp = 65.4ºC
T = 150 temp = 64.9ºC
After transferring the wort to the boiler, where it sat on at a low setting for a couple of minutes while I added the sparge water to the mash tun, I had a wort temperature of 68.4ºC and a gravity reading of 1.034. Adjusted for temperature using brewers friend it came out with a reading of 1.051. I was a bit despondent at seeing this.
My sparge after finishing had a reading of 1.017 and a temperature of 73.1ºC. Brewers friend only goes to 71ºC but it gives a rough gravity of 1.035.
There were 400g of hops in the boil/flame out. After boiling and cooling the wort I topped it up with about 3.5L of the leftover sparge water and a further 2.5L of water to top it up to 30L (I also used some of that sparge water to top up the boil). My end gravity was 1.050.
Brewhouse efficiency
Writing this out I realise I did not adjust my recipe for brewhouse efficiency. However, assuming I did nothing wrong, that gives me an appalling efficiency of 58.8%. That is so bad I think there was something more to it. Had the gravity been in the region of 1.064 I could safely write this off as a failure to accommodate for the brewhouse efficiency.
Question
So while I aimed for 1.085, after adjusting for a rough brewhouse efficiency of 75% I should have hit 1.064. I actually hit 1.050.
- Why was I so far off the mark?
- Are there any tips for consistently hitting high target gravities?
specific-gravity efficiency high-gravity
specific-gravity efficiency high-gravity
asked 6 hours ago
joe92
29019
asked 6 hours ago
joe92
29019
edited 6 hours ago
asked 6 hours ago
joe92
29019
asked 6 hours ago
joe92
29019
asked 6 hours ago
joe92
29019
29019
add a comment |Â
add a comment |Â
2 Answers
2
active
oldest
votes
up vote
3
down vote
Mostly the high temperature. You started out at 73° C, which is already at the high side for the alfa-amylase enzymes, which convert the starches into complex sugars. While at this moment, the beta-amylase enzymes, which convert the complex sugars into simple sugars, are not yet denatured, two things work against them:
- The high temperature, which will denature them very fast
- The fact that they work better between 62°C and 64° C
So, in the hour between start and finish, you are still at 68° C. This means that at this moment, the beta-amylase enzymes are pretty well all destroyed. At the same time, the denaturation of the alfa-amylase enzymes has probably stopped, but now you have entered a temperature range where they do not work well.
Mashing this long time has probably made the alfa-amylase enzymes do enough work to have at least some modicum of gravity.
If you had waited from topping up your wort after the boil, you would have had wort with an OG of 1.063. Before adding water after the boil, first measure your gravity. Then you could still have added some sugar to increase your OG (I calculated that you could have added 1.5 kg of sugar, which would be about 15% of the total fermentable bill. Since it is a Double IPA, that should not have been a problem).
answered 5 hours ago
chthon
1,4721318
Exactly. Starting at the temperature at the lower end, and increasing on halfway point, would have worked better.
– Philippe
2 hours ago
add a comment |Â
up vote
3
down vote
More bad news: If you didn't like the OG, you'll probably like the FG even less. This is because higher mash temps produce more complex (and less fermentable) sugars. You want to be making disaccharides like the maltose which will be converted to alcohol, but you probably made a lot of trisaccharides and unfermentable dextrins like maltotriose, etc.
If you overshoot your mash temps again, throw some cold water in immediately. It's way better to have a mash that is too thin than a mash that is too hot.
answered 45 mins ago
Robert Zormeir
985
New contributor
Robert Zormeir is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |Â
2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
3
down vote
Mostly the high temperature. You started out at 73° C, which is already at the high side for the alfa-amylase enzymes, which convert the starches into complex sugars. While at this moment, the beta-amylase enzymes, which convert the complex sugars into simple sugars, are not yet denatured, two things work against them:
- The high temperature, which will denature them very fast
- The fact that they work better between 62°C and 64° C
So, in the hour between start and finish, you are still at 68° C. This means that at this moment, the beta-amylase enzymes are pretty well all destroyed. At the same time, the denaturation of the alfa-amylase enzymes has probably stopped, but now you have entered a temperature range where they do not work well.
Mashing this long time has probably made the alfa-amylase enzymes do enough work to have at least some modicum of gravity.
If you had waited from topping up your wort after the boil, you would have had wort with an OG of 1.063. Before adding water after the boil, first measure your gravity. Then you could still have added some sugar to increase your OG (I calculated that you could have added 1.5 kg of sugar, which would be about 15% of the total fermentable bill. Since it is a Double IPA, that should not have been a problem).
answered 5 hours ago
chthon
1,4721318
Exactly. Starting at the temperature at the lower end, and increasing on halfway point, would have worked better.
– Philippe
2 hours ago
add a comment |Â
up vote
3
down vote
Mostly the high temperature. You started out at 73° C, which is already at the high side for the alfa-amylase enzymes, which convert the starches into complex sugars. While at this moment, the beta-amylase enzymes, which convert the complex sugars into simple sugars, are not yet denatured, two things work against them:
- The high temperature, which will denature them very fast
- The fact that they work better between 62°C and 64° C
So, in the hour between start and finish, you are still at 68° C. This means that at this moment, the beta-amylase enzymes are pretty well all destroyed. At the same time, the denaturation of the alfa-amylase enzymes has probably stopped, but now you have entered a temperature range where they do not work well.
Mashing this long time has probably made the alfa-amylase enzymes do enough work to have at least some modicum of gravity.
If you had waited from topping up your wort after the boil, you would have had wort with an OG of 1.063. Before adding water after the boil, first measure your gravity. Then you could still have added some sugar to increase your OG (I calculated that you could have added 1.5 kg of sugar, which would be about 15% of the total fermentable bill. Since it is a Double IPA, that should not have been a problem).
answered 5 hours ago
chthon
1,4721318
Exactly. Starting at the temperature at the lower end, and increasing on halfway point, would have worked better.
– Philippe
2 hours ago
add a comment |Â
up vote
3
down vote
up vote
3
down vote
Mostly the high temperature. You started out at 73° C, which is already at the high side for the alfa-amylase enzymes, which convert the starches into complex sugars. While at this moment, the beta-amylase enzymes, which convert the complex sugars into simple sugars, are not yet denatured, two things work against them:
- The high temperature, which will denature them very fast
- The fact that they work better between 62°C and 64° C
So, in the hour between start and finish, you are still at 68° C. This means that at this moment, the beta-amylase enzymes are pretty well all destroyed. At the same time, the denaturation of the alfa-amylase enzymes has probably stopped, but now you have entered a temperature range where they do not work well.
Mashing this long time has probably made the alfa-amylase enzymes do enough work to have at least some modicum of gravity.
If you had waited from topping up your wort after the boil, you would have had wort with an OG of 1.063. Before adding water after the boil, first measure your gravity. Then you could still have added some sugar to increase your OG (I calculated that you could have added 1.5 kg of sugar, which would be about 15% of the total fermentable bill. Since it is a Double IPA, that should not have been a problem).
answered 5 hours ago
chthon
1,4721318
Mostly the high temperature. You started out at 73° C, which is already at the high side for the alfa-amylase enzymes, which convert the starches into complex sugars. While at this moment, the beta-amylase enzymes, which convert the complex sugars into simple sugars, are not yet denatured, two things work against them:
- The high temperature, which will denature them very fast
- The fact that they work better between 62°C and 64° C
So, in the hour between start and finish, you are still at 68° C. This means that at this moment, the beta-amylase enzymes are pretty well all destroyed. At the same time, the denaturation of the alfa-amylase enzymes has probably stopped, but now you have entered a temperature range where they do not work well.
Mashing this long time has probably made the alfa-amylase enzymes do enough work to have at least some modicum of gravity.
If you had waited from topping up your wort after the boil, you would have had wort with an OG of 1.063. Before adding water after the boil, first measure your gravity. Then you could still have added some sugar to increase your OG (I calculated that you could have added 1.5 kg of sugar, which would be about 15% of the total fermentable bill. Since it is a Double IPA, that should not have been a problem).
answered 5 hours ago
chthon
1,4721318
answered 5 hours ago
chthon
1,4721318
answered 5 hours ago
chthon
1,4721318
answered 5 hours ago
chthon
1,4721318
1,4721318
Exactly. Starting at the temperature at the lower end, and increasing on halfway point, would have worked better.
– Philippe
2 hours ago
add a comment |Â
Exactly. Starting at the temperature at the lower end, and increasing on halfway point, would have worked better.
– Philippe
2 hours ago
Exactly. Starting at the temperature at the lower end, and increasing on halfway point, would have worked better.
– Philippe
2 hours ago
Exactly. Starting at the temperature at the lower end, and increasing on halfway point, would have worked better.
– Philippe
2 hours ago
add a comment |Â
up vote
3
down vote
More bad news: If you didn't like the OG, you'll probably like the FG even less. This is because higher mash temps produce more complex (and less fermentable) sugars. You want to be making disaccharides like the maltose which will be converted to alcohol, but you probably made a lot of trisaccharides and unfermentable dextrins like maltotriose, etc.
If you overshoot your mash temps again, throw some cold water in immediately. It's way better to have a mash that is too thin than a mash that is too hot.
answered 45 mins ago
Robert Zormeir
985
New contributor
Robert Zormeir is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |Â
up vote
3
down vote
More bad news: If you didn't like the OG, you'll probably like the FG even less. This is because higher mash temps produce more complex (and less fermentable) sugars. You want to be making disaccharides like the maltose which will be converted to alcohol, but you probably made a lot of trisaccharides and unfermentable dextrins like maltotriose, etc.
If you overshoot your mash temps again, throw some cold water in immediately. It's way better to have a mash that is too thin than a mash that is too hot.
answered 45 mins ago
Robert Zormeir
985
New contributor
Robert Zormeir is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |Â
up vote
3
down vote
up vote
3
down vote
More bad news: If you didn't like the OG, you'll probably like the FG even less. This is because higher mash temps produce more complex (and less fermentable) sugars. You want to be making disaccharides like the maltose which will be converted to alcohol, but you probably made a lot of trisaccharides and unfermentable dextrins like maltotriose, etc.
If you overshoot your mash temps again, throw some cold water in immediately. It's way better to have a mash that is too thin than a mash that is too hot.
answered 45 mins ago
Robert Zormeir
985
New contributor
Robert Zormeir is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
More bad news: If you didn't like the OG, you'll probably like the FG even less. This is because higher mash temps produce more complex (and less fermentable) sugars. You want to be making disaccharides like the maltose which will be converted to alcohol, but you probably made a lot of trisaccharides and unfermentable dextrins like maltotriose, etc.
If you overshoot your mash temps again, throw some cold water in immediately. It's way better to have a mash that is too thin than a mash that is too hot.
answered 45 mins ago
Robert Zormeir
985
New contributor
Robert Zormeir is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 45 mins ago
Robert Zormeir
985
New contributor
Robert Zormeir is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 45 mins ago
Robert Zormeir
985
answered 45 mins ago
Robert Zormeir
985
985
New contributor
Robert Zormeir is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Robert Zormeir is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Robert Zormeir is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |Â
add a comment |Â
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