Water Problem?

[Lennybuzz]

Well I just brewed the first stout of the winter season and Its messed up. One of my first all grain batches was a stout and I missed my O.G. Well it happened again. I had an estimated O.G. of 1.058 and only hit 1.043. All my pale ales this summer I always hit or go slightly over my estimated O.G. I have never tested my water so I'm going to take a guess that my PH is off for stouts. Just wanted to get some second opinions. I will post the grain bill when I get home.

[eric_lord]

What kind of water do you have?

Low OG can be a result of a lot of different factors.

eric

[Lennybuzz]

Im in the process of getting a water report. But Im just assuming water chemestry is the problem since the only 2 brews on my system that have really missed the mark are dark beers.

[Bugeater]

If the water really is your problem (would need to see the water report to know for sure), your water must be very soft (low in carbonates). The dark grains will lower your ph even further.

The ph of your water would have to be quite low to affect you efficiency that much, as a low ph will affect efficiency less dramatically than a high ph. It will be interesting to see what your water report looks like.

You should also review your process to see if anything else changed other than the dark grains. Also take a look at how your measured your preboil volume. An error of a liter or 2 when just trying to guestimate the amount will make a sizeable difference in the efficiency calculation.

Wayne
Bugeater Brewing Company

[Lennybuzz]

Here is the grain bill and process.

9.5 # Maris Otter Malt
.5 # Chocolate Malt
.5 # Crystal 60L
.25 # Black Patent
.25 # Black Roasted Barley
1 # Flaked Oats

Did a 1:1 ratio. It started at 160 Deg F and finished at 152 Deg after a 90 Min mash. Did a fly sparge for an hour to get my 6 gal. As for preboil volume I know its right on because I go to the rivit that holds the handle to my kettle.

LB

[DannyW]

160F is pretty high, and if your thermometer is off by a couple of degrees then you are really high.

Do you dough in by adding grain to water, or water to grain, or alternating? If you put all your water in the tun, then add grain while stirring, you may be denaturing much of your enzymes before they have a chance to work.

[eric_lord]

Your mash temp seems really high. I personally never go above 155. And most of my mashes are at 149-152.

What are you using to estimate you OG? I plugged your recipe in promash, and you would have to get 81% eff, for an OG of 58. As it stands your efficiency was 61%. Low yes, but not real bad for considering you have less than 10 batches under you belt.

I would lower you mash temp, and try to mash thinner. Also the slower you sparge the higher you eff gets. I sparge for 45 min for 12gl, but my first 6gal is real slow.

eric

[Lennybuzz]

Your mash temp seems really high. I personally never go above 155. And most of my mashes are at 149-152.

The recipe called for 154 but I knew I would have a good temp drop because it was cold where I was brewing so thats why I over shot it a bit. After 30 Min it was actually down to 156.

What are you using to estimate you OG? I plugged your recipe in promash, and you would have to get 81% eff, for an OG of 58. As it stands your efficiency was 61%. Low yes, but not real bad for considering you have less than 10 batches under you belt.

Again that was the estimated OG that came with the Grain kit but I also plugged it into http://www.beertools.com and with it set for 75% eff. It gave me an estimated of 1.057.

I understand the reason for the higher temps and thicker mash It was to get more unfermentable sugars out for a thicker feeling beer. That was also the reason for the 90 Min mash to compensate for that. I just got my water report and it is just a contaminant report so i guess i will have to go get some test strips or send off a bottle to be tested. I do appreciate the input Im just brainstorming out loud in the forum. Hopefully my delima will help others as well.

LB