Low OG

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

Re: Low OG

Unread postby johnrm » Mon Dec 29, 2014 10:48 am

Your mill is only going to be an issue if you are using finer grain such as Rye or Wheat.
All you are trying to do is crack open the husks.
Consider milling your finer malt separately then blending this with your base malt.
How fresh is your malt?
Are you using a lot of roast or Crystal (low enzymes)?
Are you picking the correct ingredients in Beersmith?
Keep it as simple as possible - remove all unknowns, then start tweaking.
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Re: Low OG

Unread postby niels » Tue Dec 30, 2014 10:13 pm

Also, take pre- and post-boil volume and gravity readings. This give you a better understanding of the situation pre- and post-boil and the boil-off rate.

- Niels
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Re: Low OG

Unread postby johnrm » Wed Dec 31, 2014 12:56 am

You could always post the full recipe, this might help too. Maybe the .bsm file
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Re: Low OG

Unread postby KBK2006 » Mon Mar 02, 2015 7:48 am

Hi all.

Can say that I found the problem.
For me it was:
1. The time spent on mashing (pre boil). I went with an old recipie times:
25'C mashin
63'C 70min
68'C 20min
73'C 15min
After that it went to normal OG

So it was the time that was the problem for me!
"Build a plank and walk across the water"

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Re: Low OG

Unread postby airborn » Thu Sep 24, 2015 11:51 am

BUT I would consider buying a set of feeler gauges for adjusting your grainmill
Do not trust the numbers on the side of the mill
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