Too low a gravity on First Mash!

[smbenn]

Well, followed all the instructions from John Parkes' 'Home Brewing' book for his Summer Ale. (Very good, concise book, complemented by the more detailed CAMRA book by Graham Wheeler - cheers Graham!) 3.2Kg of Pale malt, 65g of flaked barley for 23 litres.

Probably my inefficiency in getting the most out of the mash but only ended up with 1030 at 23C. What to do now? Enjoy a (very) light hoppy Summer Ale or add some spraymalt? If the latter how much do I need to add to get the gravity up to 1040? Which makes are reccomended? I pitched the yeast this morning so is it too late?

Cheers, and despite the disappointing OG it's been really good and educational fun.

Simon

[floydmeddler]

It's very annoying when this happens! I reckon liquid malt might be your best option if you're dead certain that you want to malt it up. Alternatively, you could always add around 500g of honey at the end of the ferment. This will really add body to the brew. Another option is leaving as is then dry hopping to flavour it up.

I'd go for the honey...

[Eric]

Interesting idea Floyd.

About 70% efficiency and you should not be disappointed with that, it happens more times than many of us care to admit.
It isn't too late to add dissolved spraymalt if you want, taking care to keep other things out.
About 600 - 700 grammes.
Remember to keep your own records, they will also complement those books.

[floydmeddler]

Yep, 70% is pretty good.

1. What type of false bottom did you use?
2. Did you fly sparge or batch sparge?

[trucker5774]

That is quite a low grain bill to ensure a gravity of 1040. My efficiency is a little higher, but for your future brews aim nearer to 4 KG of grain to get 1040 to 1046 if your efficiency picks up a little. Remember it is always easier to dilute it back

For this brew you could add more fermentables in your chosen form....sugar , spraymalt, honey etc. You could boil the wort for longer to make it a stronger shorter brew

[smbenn]

Thanks All, for your rapid answers, insight and encouragement! Probably going to go down the spraymalt route for now - maybe just 400 to 500g to keep it a touch below 4%. (This is based on adjusting Eric's recommendations.) What do I do - just stir it in? (Forgive the naive question!)

To answer some other questions this was done just using a 15L pan, with the pan acting as both mash tun and copper, with a mashing/sparging bag and a ferminting bin used once to catch the sweet wort and again to catch the beer (or whatever it is after the hops have been boiled.) Looking up definitions I guess I batch sparged - basically poured about 5L of 75C water gently through a flat-bottomed cullender over the mash. Think I just need to sparge more and/or wring out the sparging bag although it's encouraging to see that you all thought my malt was a bit on the light side. (Incidentally using a very thick duvet wrapped around the pan and lid and placing in the sun I managed to maintain temp at 65C for the 75 mins. Maybe a longer period might have helped as well.)

It's all about learning: that's why I wanted to start simply with a pan first and really get to grips with the theory and practice before moving on to a kettle, mash tun, etc.

Anyway, cheers again

Simon
(Oh and Brighton also BTW, Floyd! Johnsons in Worthing has been regular shop so far!)

[floydmeddler]

Yep, use Johnson's as I work in Worthing. Prefer www.thethriftyshopper.co.uk though as they are much, much cheaper. Do you live in Worthing or Brighton?

[smbenn]

And Brighton, well Patcham (actually). Good tip, Floyd, ta. What are delivery times like with them?

[floydmeddler]

Think it's 24 hrs if you order before 2pm. Free delivery over £25 so always good to order ingredients for 2 brews. We'll have to do a beer swap since we are neighbours! Have a few mates down here who brew too and we brew together then swap.

[wburgess]

Is that gravity post boiling or pre boiling.

You will find after a 90min boil, because of evaporation the wort will be more concentrated i.e. higher gravity!

[trucker5774]

Is that gravity post boiling or pre boiling.

You will find after a 90min boil, because of evaporation the wort will be more concentrated i.e. higher gravity!

Good point.......I assumed it was post boil as it was stated at 23C. Just about to pitch the yeast, guessed

[wburgess]

Ah very true! Always seem to skip the most important part of the question...

[smbenn]

Correct, it was post boil (which I did with the lid on incidentally), just prior to pitching.

Oh, and could someone please clarify the best/easiest method for adding the spraymalt. Ta!

Simon

[trucker5774]

Correct, it was post boil (which I did with the lid on incidentally), just prior to pitching.

Oh, and could someone please clarify the best/easiest method for adding the spraymalt. Ta!

Simon

There are short cuts, but to be sure, add it slowly while stirring to warm (not boiling) water. Boil for 10 mins, cool, mix into the brew...sthimples

[smbenn]

Cheers John. How much water will I need, given that I'm already at 23 litres?