Can we help our fellow geek solve his homebrew problem?
I'm making a barley wine. My boil gravity should be 1.106. Hydrometer reads 1.042, and at 140°F (60°C) the adjusted SG comes out to more like 1.06. Iodine test says I have all the sugars out.
I mashed 22 pounds (10kg) at 148°F (64.4°C) for 90 minutes, just like the book said. I have collected just about 6 gallons.
Did I sparge too fast? Do I put the wort back into the mash tun and keep it there for X minutes or something? Am I going to have to put LME or DME into the boil?
I will be very unhappy if I [expletive] this up beyond salvaging. Any help you can give me would be much appreciated.