Gravity is just a measure of how much sugar is in the wort, so am I right in assuming that if I want a higher OG, I should increase the amount of malt i use relative to the amount of water? That seems logical, but I'm perusing some recipes that really seem to load up on malt and then expect relatively lower OGs than I'd expect.
I did a 1-gallon extract batch with 1.2 pounds of amber DME, plus steeped with a cup of crystal 60. That measured at 1.080 OG and 1.020 two weeks later. But, like I said, I see recipes that seem to use even more malt than that and expect lower. Those are mashing recipes, not extract. Maybe that makes a difference?
Dunno if it means much. I'm just curious.