I made my third all-grain batch last weekend. I have had issues getting decent efficiency so I added a couple extra pounds of ESB malted barley (11lbs, instead of 9, and about 3lbs of specialty grain).
My mash was 154F (167 strike, 17 quarts), and I let it sit for an hour before draining. I batch sparged with 185F water (was 170F, 18 quarts), and let it sit for 20 minutes before draining into my pot. I use a cooler, and there was very little movement on the temp.
But the wort that came out of the mash tun was about 1.025 on the hydrometer. I got about 7.5 gallons out, and it boiled down to be about 5 gallons, so I am guessing it was about 1.037 post-boil (I didn't take a reading). The recipe called for a 1.053
The airlock started bubbling about 36 hours later, but it slowed down quickly. I am guessing there wasn't enough sugar from my extraction to keep it going.
So.... what are my choices? It's been in the primary for about 5 days now.
I was thinking I could do what I do for a saison, and boil up some amber rock-candy sugar, but how much? I also have some amber DME, but that seems a bit riskier.
Of course, my beer-in-a-bag landed at 1.090, so I must have done something right there.
Suggestions welcome. Let me know if I haven't provided all the needed information.