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Sounds like you didn't get much saccarification (sugars coverted from starch) in the mash. Causes. 1: poor crush on the grain 2: low diastatic power 3: high water grist ratio 4: mash not long enough Edit: just did the C/F conversions. At 169.7°F your mash was too hot and you denatured your enzymes, causing low diastatic power and giving little ...


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You can use an extract gravity calculator like this one to help you figure out how much extract you'll need. http://brewerslair.com/index.php?p=brewhouse&d=calculators&id=cal22&u=eng Since these calculators are normally for the total gravity of an extract brew, you need to cheat slightly. Gravity is essentially additive, so drop off the 1s (the ...



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