I am trying to figure out what I did wrong, when I measured my O.G. it came out to 1.060/1.062, what i calculated is, and what the recipe states it should be in the 1.070 to 1.080 range......
Brewers Best: Double IPA - Imperial IPA (14C)
Boil Size: 4.00 gal
Boil Time: 60.000 min
Bitterness: 70.6 IBUs (Tinseth)
Name Type Amount
Briess LME - Golden Light Extract 9.900 lb
Corn Sugar (Dextrose) Sugar 1.000 lb
Caramel/Crystal Malt - 40L Grain 8.000 oz
Cara-Pils/Dextrine Grain 8.000 oz
Total grain: 11.900 lb
- Fill Pot with 3.5 Gal water
- Heat, water and add LME and Corn sugar
- Steep grains/mash in other pot, with 1 Qt water, 30mins @155F
- Sparge with 1 Qt water 170F - 180F, add to brew pot
- Start Boil, and follow brew instructions, boil-->add hops,last 15 add hops, last min, add hops....
- cool wort to 68F/70F
- put into primary and top up to 5Gals, take S.G.
- Aerate and Pitch Yeast
- Have a Home Brew.
The only change i have made to my procedure from last batch to this batch is how i transfered over to the primary. My original is dump the entire batch into my primary with a fine screen colander, compared to (this one) siphoning to my primary. after the siphoning i Had about .5 inches of trub/hops/and stuff at the bottom with a thin layer of liquid, probably about 1/2 cups worth.
What caused this loss of .010 to my brew and could I make this up in the secondary, by adding boiled DME/wort to it?
Also Bonus question, what effect will this have on it, since this no longer in the imperial range.....?
right now it seems like its ok, and the wort tasted sweetish and hoppy, but could not compare to my first 2 (dry stout, Irish red ale)