Disaster with recipe...

[Whorst]

I mashed 8lbs. of pilsner in an infusion mash. I used a product called 5.2 to help acidify the mash. I though, though I am apparently mistaken that I got a 1.040 starting gravity. I thought, no problem. I usually boil close to 2 gallons off anyway. Well, the gravity stayed at 1.040 and I got only about 3 gallons of beer. I topped it off and had a taste, and it was so light I panicked and added 1/2 lb. of cane sugar and about a lb. of DME to hopefully salvage it. Do you think the concoction will be drinkable without boiling the DME?? I think the problem boils down to a piece of shit crush on the grain.

Cheers, Whorst

[iowalad]

Not boiling the DME increases your chance of infection and leaves protiens in the beer that would have coagulated in the boil.

I guess you will find out in a couple of weeks how it impacts drinkability. May as well let it ferment out and see what happens.

Assuming 75% efficiency I think expect your atnicipated OG would have been 1.044 from 8 lbs of pilsner. Adding the DME and sugar would put you around 1.060.

Did you correct your readings for temperature?

[Whorst]

I'm using a refractometer. I checked again after the addition of the sugar and DME and it was at 10 brix, which is around a 1.040. I think my trouble will end when I change the source of where I purchase my grain.

[Whorst]

Good info, cheers. I'm not worried about infection being that the fermentation started in 3 hrs. This is my Crouch Vale Brewers Gold copy. I made a starter with White Labs WLP002 a few nights before. It's chuggin' pretty good at between 68-70 F. or 20-21 C. I hopped with Brewers Gold hops in .5 oz increments starting at 45 minutes. The alpha acid was 8.7%. As soon as it's done I'll report on the flavor.