I conquered my first all-grain batch this weekend, and after some early problems constructing my cooler mash tun, it went off without a hitch.
It's a Northern Brewer all grain kit, and the recipe called for 9 lbs Belgian Pils Malt. The mash technique called for 160 degree water to be added to the grain and a 1 hour rest at 147 degrees. The mash wound up being just below 150 degrees for one hour. Then, we sparged and boiled.
Two things happened here. First, in an hour, the wort reduced from 6 gallons to just over 3 gallons. No biggie here - we topped it off to 5 gallons, mixed well, and measured.
The OG was 1.060. The expected OG is 1.045. So, either we got 98% efficiency (according to Beer Calculus - http://hopville.com/recipe/826498/belgian-specialty-ale-recipes/patersbier ), or something odd happened on our way to beer.
I pitched the yeast anyway, and now it's in my fermentation cooler at 67 degrees.
Anyone have any idea what I did here to get such a high gravity?