Low OG

How to get most out of brewing with your Braumeister? Help others and share your tips/best practices.

Low OG

Unread postby KBK2006 » Sat Dec 27, 2014 10:08 pm

Hi

My latest 3 boils have all had about 10 points lower then expected from BeerSmith program.
If an recipie says 1.054 i get 1.040-1.044

I use 20L braumeister
I crush my own malt and its set on 0.75 http://bryggbolaget.se/sv/utrustning/ut ... -vals.html
Normally use about 4.9kg - 5.2kg.
starts with about 27Liter water. Usually spare with 1-2liter, sometimes none.
I've read the most of all help guides on this matter but, they are normaly not using braumeister as base so...

Can anyone help me in this matter?

/KBK
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Re: Low OG

Unread postby janox » Sat Dec 27, 2014 10:42 pm

ofcourse i cannot be sure what's causing this issue for you but my first instinct is telling me to make your grind coarser, up the grindsetting to 1.2mm.
mash schedule mashout etc?
Whats your brewhouse efficency set for in beersmith? Tried and true from earlier brews?

- Janox - A fellow swede
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Re: Low OG

Unread postby KBK2006 » Sat Dec 27, 2014 10:53 pm

Hmm, my malt mill only has 0.25 - 1.00.
and if its sett to 1.00 all malt will fall through with out being touched :/
Lately i've tried the same for all three just test it.
58 mashin
65 60 min
68 5 min
60 min boiling.

Havent looked into brewhouse efficiency. Dont really understand it :/
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Re: Low OG

Unread postby Victor Coelho » Sat Dec 27, 2014 10:57 pm

@KBK2006,
need more info.
Mash schedule, grit, etc.
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Re: Low OG

Unread postby KBK2006 » Sat Dec 27, 2014 11:01 pm

Mashing scheduele
mashing in 58'C
65'C for 60 min
68'C for 5 min
100'C for 60 min

Dont know about grit?
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Re: Low OG

Unread postby janox » Sat Dec 27, 2014 11:37 pm

your mill is measuring in thousands of an inch so 0.45 should be just about right for the bm (it seems, haven't gotten mine yet.) so try to adjust that
you should try doing a mashout at aroung 76-77 degrees celsius. Stirring the mash might also help.
Check your milled grain to see if properly crushed.
If possible check your ph during mash or use bru'nwater to check in advance (there are some pretty easy to follow videos on youtube.)
At what temp is the wort when checking OG?

oh and finally check with a thermometer if your BMs temp is way off (even though that shouldn't be the case, you just never know)

regarding the brewhouse efficency it might be set a bit high, try setting it at 70% or just below for a start.
Last edited by janox on Sun Dec 28, 2014 9:14 am, edited 1 time in total.
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Re: Low OG

Unread postby KBK2006 » Sun Dec 28, 2014 8:12 am

Oki. I've been using 0.5 to 0.75 for the most part. Depending on the grain.
Ok, I usually stir at 80'C when i have removed the malt pipe.
The ph of the water is the only thing i havent checked!

My OG is check right before i put it into fermenter keg, at 20-21'C. I never check before. But saw rhat BeerSmith has an calculator for that.

Yeah i think ill should check the temp of my BM.
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Re: Low OG

Unread postby Brambo » Sun Dec 28, 2014 9:09 am

The biggest problem is your maltmill setting.
My mill is the same of yours.
I Always crush a little less than 0.5

0.5= 1.27mm
The best setting is 1.2mm

Grtz Bram
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Re: Low OG

Unread postby dinnerstick » Sun Dec 28, 2014 9:42 am

KBK2006 wrote:Ok, I usually stir at 80'C when i have removed the malt pipe.


i don't get it, does this mean that you do an 80 degree mashout, but only after removing the pipe? if so then a 76-78 degree step for at least 10 minutes in the mash schedule is useful (and easy), as suggested by janox.
when doing overnight mashing i have an extended 78 degree step (up to an hour or two depending on how lazy i am in the morning) and i get high efficiency, but i don't know if the two are necessarily causally linked.
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Re: Low OG

Unread postby KBK2006 » Sun Dec 28, 2014 12:19 pm

No I ment, after removing malt pipe. And the temperature is at around 80-85 i give it i good stir.
I cant stir before that :) because of the maltpipe.

I was thinking of doing an overnight mashout.

Ill try using 0.5 on the mill, then and test it.
Will be next month, have 4 batch fermenting and not enough space hehe.
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Re: Low OG

Unread postby Lylo » Sun Dec 28, 2014 3:15 pm

What is with the 100c for 60 min? This is way to long and too hot for a mash out.
I wasn't planning on going for a run today but those cops came from nowhere!
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Re: Low OG

Unread postby janox » Sun Dec 28, 2014 3:21 pm

Guessing that aint a mashout but the actual boil :D

Edit: what i meant by Stirring was stiring the malt in the maltpipe during the mash.

But if i were you i would try decreasing milling size and adding a mashout step @ 77 c for 10 minutes
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Re: Low OG

Unread postby KBK2006 » Sun Dec 28, 2014 5:15 pm

Yes, its the boil ;)

Will try that on the mill.
And that regarding mashout, will try it. Haven't got the hang of the times yet. Been trying myself forward :)
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Re: Low OG

Unread postby Lylo » Sun Dec 28, 2014 7:43 pm

janox wrote:Guessing that aint a mashout but the actual boil :D
:oops:
I wasn't planning on going for a run today but those cops came from nowhere!
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Re: Low OG

Unread postby johnrm » Mon Dec 29, 2014 10:40 am

A 78C mashout is a fundamental step which you seem to have missed.
Hitting this temp denatures (kills) the enzymes in the mash and locks in the gravity.

Is your equipment profile set correctly on Beersmith? This may account for a deviation in gravity.

It IS possible to stir the mash (best at end of mash, to allow sparge) - while pipe is sitting on draining stirrup remove the to mesh, stir, then sparge at 78C.

Why not just start with the basic wheat recipe in the manual that comes with your BM or better still, from the Speidel website?
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