Low gravity?

Hydrometer says 1.02... All-grain

10lbs wheat 1 lb roasted barley 1 lb chocolate 1 lb rice hills in the mash tun. 1/2 lb carapils

Yes, I know that normally people mix barley with the wheat, but I seem to've misread my recipe (so I bought a bunch of wheat, no barley, and figured I'd give it a go anyway)

I mashed for 1 hour at ~148 in 3.5 gallons of water, and did the batch sparge thing with another 3.5 gal.

I've used this same procedure twice before and had reasonable gravities, any ideas why this one turned out bad? Is it even worth letting it ferment?

Reply to
Sinistrad
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Wheat malt or Soft wheat or what kind of wheat did you buy? How well was it crushed? Did the mash compact?

Reply to
BierNewbie

Briess Wheat malt. There wasn't any compaction (as far as I know, I'm no expert -- this is AG batch #3. I didn't get stuck or near-stuck anyway). The mash process went as such: add grain + 3.5gal/water (temperatures specified in previous post) let sit for 1 hour Drain Add 3.5gal/water Stir Let sit for a few minutes Drain

Reply to
Sinistrad

Additionally, it was crushed by my LHBS, same way everything I've ever used is -- imagine if you quartered a BB, that's about how it looked.

Reply to
Sinistrad

Far from being an expert I see what went wrong. From what I see in your recipe the lack of malted barley is the problem. The barley contains the enzymes that break down starches into sugars. The max ratio for wheat beers I have read or heard of is 60% barley 40% wheat. I strongly suggest going to

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S> Hydrometer says 1.02...

Reply to
Scott_ETOH

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