I changed the recipe a bit and brewed it yesterday.
Pumpkin Wheat Ale
Brew Type: All Grain Date: 12/18/2010
Style: Spice, Herb, or Vegetable Beer Brewer: Dano
Batch Size: 5.25 gal Assistant Brewer: Loren
Boil Volume: 6.97 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 % Equipment: My All Grain Equipment
Actual Efficiency: 57.43 %
Taste Rating (50 possible points): 35.0
Ingredients Amount Item Type % or IBU
6 lbs Wheat Malt, Ger (2.0 SRM) Grain 52.17 %
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 17.39 %
1 lbs Munich Malt - 20L (20.0 SRM) Grain 8.70 %
8.0 oz Caramel Wheat Malt (46.0 SRM) Grain 4.35 %
8.0 oz Carared (20.0 SRM) Grain 4.35 %
1.00 oz Mt. Hood [6.00 %] (60 min) Hops 19.2 IBU
1.00 oz Fuggles [4.50 %] (15 min) Hops 7.2 IBU
1.00 tsp Cinnamon (Boil 2.0 min) Misc
1.00 tsp Clove (Boil 2.0 min) Misc
1.00 tsp Ginger Root (Boil 2.0 min) Misc
1.00 tsp Nutmeg (Boil 2.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
5.50 lb Pumpkin (Boil 60.0 min) Misc
1 lbs 8.0 oz Brown Sugar, Dark (50.0 SRM) Sugar 13.04 %
9.00 gal Distilled Water Water
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.067 SG (1.030-1.110 SG) Measured Original Gravity: 1.054 SG
Estimated Final Gravity: 1.016 SG (1.005-1.025 SG) Measured Final Gravity:
Estimated Color: 14.5 SRM (5.0-50.0 SRM) Color [Color]
Bitterness: 26.4 IBU (0.0-70.0 IBU) Alpha Acid Units: 10.5 AAU
Estimated Alcohol by Volume: 6.53 % (2.50-12.00 %) Actual Alcohol by Volume:
Mash Profile Name: Single Infusion, Medium Body, Batch Sparge
Mash Grain Weight: 10.00 lb Mash PH: 5.4 PH
Grain Temperature: 65.0 F Sparge Temperature: 168.0 F
Sparge Water: 4.17 gal Adjust Temp for Equipment: FALSE
Name Description Step Temp Step Time
Mash In Add 16.00 qt of water at 164.1 F - 154.0 F 60 min
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Bake Pumpkin for 60, Cool, then add to boil for 60 min.
I mashed in at a slightly higher temp, 156F because of the temp outside. (42F) Over the hour of the rest, the temp fell to 152F. The boil went well and the timing of the additions were as per recipe, but the measured SG to the BK was low at 1.048 instead of 1.052, and the OG was way low at 1.054 instead of the estimated OG of 1.067.
Could the higher mash in temp caused this much of a reduction in the OG?