I use a simple voile bag--no RIMS or HERMS but one vessel BIAB. The thermometer in the kettle is a standard dial thermometer that I have been using all along--works fine. 15 gal Spike kettle. All measurements taken with hydrometer, calibrated and adjusted for temp. Things went smoothly for years...then...problems for the past 6-7 brews. I really am stumped here. Started with 9 gals of water, heated to 160f, 15 lbs of grain, mash temp after dough in was 150, did 90 mins covering kettle with a homemade insulation - temp exactly at 149 after the 90. Mashed out at 170 by raising the grain bag a few inches with the pulley and turning back on the propane, raise bag out, vorlauf with a pitcher, then let bag drip from pully and squeeze. Then 60 min boil, whirlpool and immersion chiller. (Never used to use so much grain, or do the 90 min mash, or vorlauf, or even mash out but now am trying everything).
I know, the 15 lbs seems excessive to get to 1.061. This is new too. The only factor that is different is
the water. In the past I used tap water or arrowhead with a random pinch of gypsum for hoppy beer, never had a problem except for the mediocre flavors when brewing the lighter or more balanced styles.
HERE IS RECIPE AND MINERAL PROFILE:
GRAINS
5lbs German Munic
7.5 Marris
1 lb 2 Row
1.5 White wheat
.5 Carapils
.25 Crystal 120l
.5 French Kiln Coffee
.5 Crystal 40l
WATER (9 gals of distilled strike--all in boiled down to 6gal)
10.8 Gypsum
3.2 Cal Chlor
5.4 Epsom
.9 Canning salt
2.7 Chalk
1.8ml of 88% Lactic
PROFILE
140 cal
16 mag
18 sodium
240 sulfate
79 chloride
76 bicarb
5.34 pH
I ditched my cooler mash tun and three-tiered system after my last move 4 years ago. I also have less time to brew these days, and had toyed around with BIAB prior, so I told myself that I'd do this until after I got fully unpacked and I never went back (set up and clean up reduced significantly so I can brew and also give my kid a bath and get her ready for bed). Again, things were always just fine with this method, now it's not. Really wish I had an answer here. First I thought it was a bad crush, but this hasn't been a problem in the past -- why now? So I used more grain to experiment and got that 1.061, which isn't great but it would have been fine if I had better attenuation. Then I tried yeast starter and rehydration and then no starter and no rehydration--no difference. So...leads me to believe something is wrong with the sugars I am extracting, and...the only thing that has changed after all these years is in the water. Am I making the water wrong? And if I was making the water wrong or had the wrong pH would this be the result --poor extraction of convertible sugars? I have tested the mash and yup around 5.34. I am using strips here, but come on, time after time the strips show me that mash is close to correct at least. I test 10 mins after dough in, let the sample cool, then test. Don't want to shell out another $100 right now for a fancy pH monitor, and really after this many tests, I presume the strips should be close enough to accurate.