JZ's Belgian Golden Strong Ale

[Beer_Punk]

I used the recipe from Classic Styles.
8.4lb pilsner malt
3lb sugar.

for a 5 gal batch I only got a OG of 1.050 instead of 1.074
I'm not entirely sure if my wort was at 60 degrees F but I got the same reading from my refractometer and hydrometer. Could they both be mis-calibrated the same or wtf?

[BrewTa2]

You're lisdexic and used 4.8lb?

[Sent From My iPhone]

Did you use liquid Malt Extract? What volume did you finish at?

[Bugeater]

Sounds like you got really crappy efficiency. Promash says you got only 36%. I have my copy of BCS packed away right now. Does that recipe call for a 90 minute boil and you only boiled for 60 minutes perhaps? Those are the only two explanations I can think of, assuming your instruments are calibrated.

Wayne
Bugeater Brewing Company

[Sent From My iPhone]

The recipe sez to use 8.4 lbs LME or 11 lbs grain.

[Thirsty Mallard]

On the bright side, you'll have a nice Belgian Pale...

Welcome to the shortbus. Enjoy your window licking...

[Beer_Punk]

How much does temperature affect gravity readings? That's the only thing I can think of. I checked my gravity today and it's at 1.038 or so and the sample I tasted is starting to taste of warming.
I made a 1000ml starter, chilled decanted, made a 2000ml started, chilled, decanted and pitched that into my wort. I added yeast nutrient to the 2000ml starter and the wort.
I used 8.4 lbs of briess light pilsner extract. 3lbs of table sugar. Boiled for 90 minutes. in the carboy I had just around 5 gal of wort/slurry. Over the first night, my blow off went crazy and I lost about .5 gal
I'm racking this onto 5 lbs of berries. How low should I let this go before thinking about racking?

[Quin]

Ray Danials has a great table in his book Designing Great Beers that covers temp corrections for hydrometers. There are others also, but his chart goes up to 200°.