Author Topic: Late malt additions and low gravity  (Read 2207 times)

Offline twomississippi

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Late malt additions and low gravity
« on: January 28, 2012, 08:52:00 AM »
First things first: thanks for a great forum. This is my first post because I've found answers to all my other questions by searching.

My issue: In recipes that have late malt additions, I often end up 0.010 or so short of my calculated gravity. Could the hops be leeching/absorbing some of the malt/sugar? I don't see any evidence of scorching or sedimenting that would show where else my sugars are going. (I will try removing my hop bags during late malt additions in the future.)

Any info would be appreciated. Cheers!

Offline Mark G

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Re: Late malt additions and low gravity
« Reply #1 on: January 28, 2012, 10:21:50 AM »
The malt extract probably just isn't thoroughly mixed in. The heavier extract stratifies at the bottom, and you're most likely pulling a sample off the top. The other possibility is that your volume measurement is off.
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Offline twomississippi

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Re: Late malt additions and low gravity
« Reply #2 on: January 29, 2012, 07:59:07 AM »
Thanks, Mark. Never thought of those conditions. I'll have to keep an eye on volume, there's not much I can do with the stratification.

And, given the styles I usually brew, I can stick to the early malt additions and not worry about this as often. Cheers!

Offline morticaixavier

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Re: Late malt additions and low gravity
« Reply #3 on: January 29, 2012, 04:06:03 PM »
Thanks, Mark. Never thought of those conditions. I'll have to keep an eye on volume, there's not much I can do with the stratification.

And, given the styles I usually brew, I can stick to the early malt additions and not worry about this as often. Cheers!

before taking your gravity reading give the wort a thorough stir. it might also be advantageous to stir more when adding the late addition. even if it's not scorching to the bottom of the kettle you could be getting unwanted coloration if the wort near the heat is higher gravity than that near the surface.
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Offline a10t2

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Re: Late malt additions and low gravity
« Reply #4 on: January 29, 2012, 04:26:32 PM »
there's not much I can do with the stratification.

You can take the gravity reading before adding the top-off water, then account for the dilution.
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Offline twomississippi

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Re: Late malt additions and low gravity
« Reply #5 on: January 29, 2012, 06:45:04 PM »
Quote from: morticaixavier
And, given the styles I usually brew, I can stick to the early malt additions and not worry about this as often. Cheers!

before taking your gravity reading give the wort a thorough stir. it might also be advantageous to stir more when adding the late addition. even if it's not scorching to the bottom of the kettle you could be getting unwanted coloration if the wort near the heat is higher gravity than that near the surface.

I always stir my wort quicky when adding any malt. And I usually take my gravity readings after I transfer to my fermenter, so I assumed that the transfer would eliminate any stratification. But I wil take all that into account.

Offline twomississippi

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Re: Late malt additions and low gravity
« Reply #6 on: January 29, 2012, 06:47:13 PM »
Quote from: a10t2
You can take the gravity reading before adding the top-off water, then account for the dilution.

I do a full boil, so usually volumetrics are determined by boil off.

Offline a10t2

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Re: Late malt additions and low gravity
« Reply #7 on: January 29, 2012, 07:44:58 PM »
In that case. Stratification won't be an issue.
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