We brewed a Porter the other day (10 gal) it was supposed to have a OG of 1.063. It ended up with an OG of 1.050, still within limits (according to beersmith) but low.
we used…
17 lbs Marris otter
1 lb black patent
1 lb oats (flaked)
1lb crystal 10
1lb crystal 80
1lb choco. malt.
protein rest for 30m @ 130
mash for 40m @ 158.
boiled for 60m.
As far as I can tell everything was good with temps and times. the only thing I can think of was that we sparged too fast @ about 15m. Maybe we left some sugars in the grist? the grist tasted spent, wasn’t sweet, so I don’t know what happened.
Any thoughts on what we might have missed/ done wrong would be awesome!
“Science ain’t an exact science with these clowns”
CHEERS!
Scott.
