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0

One other possibility...did you do a partial boil and top off in the fermenter?


3

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 ...


-1

Possible: 1- Did you properly crash the grains? 2- What was the temperature when mashing? Edit.. GrainWater mixture must stay between 63-68 C for 1 hour. For Bag method same applies. 73 C strike water is required. Perhaps 76.5 C is too high to release enzymes. Perhaps you added too much water. And perhaps 45 minutes should be 1 hour.


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As others said yes you can boost the OG. More importantly you need to address why the gravity was missed by a large margin. Here's a couple thoughts considering it sounds like a Belgian double or strong. Did you forget the Belgian candy sugar? Did your grain have the diastatic power for the mash? IE too much Crystal / roasted malts, very high water grist ...


1

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 ...


0

Really quick answer, yes you can. Check exactly how much you need.



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