IPA recipe from NB (Sierra Madre). I mashed at 150. Could have been slightly cooler (147) for one hour. Gravity of 1.034 fermented for 2 weeks. Yeast starter 12 hours ahead of pitching. Final gravity 1.015
What could account for a low ABV?
Thank you. Tim
Most likely causes, in order:
My guess is #1. Fix that and you’ll probably not need to worry much about the other 2.