[a10t2]

1. Est Mash efficiency @ 76.60% Vs Measured Mash efficiency @ 67.60% 

You definitely need to calibrate your thermometer, hydrometer, and pH meter. The only other factor would be the mill crush if that could have changed.

I wouldn't worry about iodine; the test is almost entirely subjective and you can get more repeatable results by measuring gravity during the mash (I'm assuming the Grandfather recirculates, which should make that pretty easy).

2. Est Attenuation @ 67.90% Vs Measured Attenuation @ 59.40%

Because of the DME addition, I don't think you can conclude there was a problem here from a single data point.

I would never intentionally mash at those temps, especially with that O.G., unless I wanted to wind up with syrup which is about what you got.

In my experience, mashing at around 68°C yields normal attenuations (75-85% ADF depending on yeast strain). I didn't see any mention of the grist, so it could be that the base malt was under-modified and would have benefitted from a step mash - low conversion efficiency could support that, but again it's hard to conclude anything from a single data point.

[OhDannyBoy!]

1. Est Mash efficiency @ 76.60% Vs Measured Mash efficiency @ 67.60% 

You definitely need to calibrate your thermometer, hydrometer, and pH meter. The only other factor would be the mill crush if that could have changed.

I wouldn't worry about iodine; the test is almost entirely subjective and you can get more repeatable results by measuring gravity during the mash (I'm assuming the Grandfather recirculates, which should make that pretty easy).

2. Est Attenuation @ 67.90% Vs Measured Attenuation @ 59.40%

Because of the DME addition, I don't think you can conclude there was a problem here from a single data point.

I would never intentionally mash at those temps, especially with that O.G., unless I wanted to wind up with syrup which is about what you got.

In my experience, mashing at around 68°C yields normal attenuations (75-85% ADF depending on yeast strain). I didn't see any mention of the grist, so it could be that the base malt was under-modified and would have benefitted from a step mash - low conversion efficiency could support that, but again it's hard to conclude anything from a single data point.

Calibration & Grain Crush - Have calibrated, will double check though! Grain crush remains the same.

Iodine - Interesting as a lot of resources highly recommend it? I always check pre-boil gravity, will check gravity during next time though to see where I'm at.

Attenuation - I thought so too, but when I enter the DME addition into Beersmith the Est Attenuation is 67.90%?

Yeast - Wyeast 1728 Scottish Ale - Est 218 Billion

Grist for 10 Litre Batch:-
Marris Otter Pale (5.9 EBC / 2.80 L) = 4621.79 g (89.90 %)
Crystal Malt Light (100 EBC / 39 L) = 229.26 g (4.50 %)
Honey Malt (49.30 EBC / 19.03 L) = 119.56 g (2.30 %)
Chocolate Malt Pale (525 EBC / 197 L) = 58.55 g (1.10 %)
Crystal Malt Extra Dark (340 EBC / 128 L) = 58.55 g (1.10 %)
Munich Malt (25 EBC / 10 L) = 54.86 g (1.10 %)


Cheers! Dan

[OhDannyBoy!]

P.S. Checked carbonation levels again last night after 2.5 weeks at room temp. I think there's a little more carbonation than last week and maybe a tad less syrupy? Tasting pretty good. Gave them a rousing! Maybe de-gas a bottle after another week and check gravity? Haven't had The Sh#ts yet though!

[Visor]

I would never intentionally mash at those temps, especially with that O.G., unless I wanted to wind up with syrup which is about what you got.

His mash temp was 154F, not out of range.

   154 may not be out of range, but mashing in >163* to me definitely is. Depending on how long it took to get down to 154* you could get a lot of enzyme fry, and little or no beta amylase activity, hence syrup.

[denny]

I would never intentionally mash at those temps, especially with that O.G., unless I wanted to wind up with syrup which is about what you got.

His mash temp was 154F, not out of range.

   154 may not be out of range, but mashing in >163* to me definitely is. Depending on how long it took to get down to 154* you could get a lot of enzyme fry, and little or no beta amylase activity, hence syrup.

What I generally hear quoted is 20 min. to denature enzymes.

[OhDannyBoy!]

I would never intentionally mash at those temps, especially with that O.G., unless I wanted to wind up with syrup which is about what you got.

His mash temp was 154F, not out of range.

   154 may not be out of range, but mashing in >163* to me definitely is. Depending on how long it took to get down to 154* you could get a lot of enzyme fry, and little or no beta amylase activity, hence syrup.

Hmmm?... It was down to 154 (68c) after mashing in, 5 or so mins. Following Beersmith mash temp calculations: Grain Temp set to 20c and Mash Tun Temp set to 68c = Mash In at 73c. What would you suggest? Mashing in at a lower temp?
Cheers, Dan

[denny]

I would never intentionally mash at those temps, especially with that O.G., unless I wanted to wind up with syrup which is about what you got.

His mash temp was 154F, not out of range.

   154 may not be out of range, but mashing in >163* to me definitely is. Depending on how long it took to get down to 154* you could get a lot of enzyme fry, and little or no beta amylase activity, hence syrup.

Hmmm?... It was down to 154 after mashing in, 5 or so mins. Following Beersmith mash temp calculations: Grain Temp set to 20c and Mash Tun Temp set to 68c = Mash In at 73c. What would you suggest? Mashing in at a lower temp?
Cheers, Dan

Nope, in 5 min. there is no problem