I brewed this recipe but substituted crystal 80 for the crystal 15. I did the full mash option, and I doubled all the ingredients and did a 10 gallon batch.
I got an OG of 1.045 at 75F so adjusted to 1.047.
I mashed in at 160F.
What did I do wrong to have such a low OG?
Ruination IPA clone (Stone Brewing Company) (5 gallons/19 L) OG = 1.075 FG = 1.010 IBU = 100+ SRM = 6 ABV =7.7%
6.6 lbs. (3 kg)Northwestern gold (light) malt extract syrup 2.0 lbs. (0.9 kg) Northwestern gold (light) dry malt extract 1.0 lb. (0.45 kg) Briess 2-row malt 1 lb. (0.45 kg) Briess crystal malt (1 5 "L) 1 tsp. lrish moss (60 minutes)
36.0 AAU Magnum hops (bittering hop) (2.25 oz./64 g of 16.0% alpha acids) 15.7 AAU Centennial hops (aroma/finishing hop) (1 .5 oz./43 g ot 10.5%o alpha acid) 21.0 AAU Centennial hops (2.0 oz./56 g of 10.5% alpha acid)
White Labs WLPOOl(California Ale) yeast or Wyeast 1056 (American Ale) yeast 0.75 cup of corn sugar (for priming)
Step-by-step Steep the 2 crushed grains in 3 gallons (1 1.4 L) of water at 149 'F (65 'C) for 30 minutes. Remove grains from wort, add Magnum hops, malt syrup and bring to a boil. Add lrish moss and boil for 60 minutes. Add the first addition of Centennial hops at the end of the boil, and let steep for 5 minutes. Add wort to 2 gallons (7.6 L) cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons (20.9 L). Cool the wod to 75'F (24 oC), aerate the beer and pitch yeast. Allow the beer to cool over the next few hours to 68 'F (20 'C) and hold at this temperature until the yeast has finished fermentation. Add last addition of Centennial hops for dry hopping. Dry hop for 3 lo 5 days, then bottle your beer, carbonate and enjoy!
All-grain option: Use 14.6 lbs. (6.6 kg) 2-row malt and 1.0 lbs. (0.45 kg) of crystal malt ('15 'L ) in your grain bill. Mash your grains at 149'F (65 'C) for 60 minutes. Collect enough wort to boil for 90 minutes and have a 5.5-gallon (20.9 L) yield (~7 gallons or 26.6 L). Decrease Magnum boiling hops to 1.75 oz. (50 g) to account for higher extraction ratio of a full boil. The remainder of the recipe is the same as above.