The second was Yooper's dead guy clone. I really like that beer.

Set up as follows

10 gal Brew Built kettle

10 gal Lowes water cooler MLT

5 gal Lowes water cooler HLT

13 lbs maris otter (recipe calls for 12 lbs but I added 1 lb figuring my efficiency would be low)

1 lb cara-munich

1 lb munich

.5 lb crystal 40L

Brewtarget #'s assuming 70% efficiency and boil size of 7 gal

SG 1.056

OG 1.062

FG 1.015

I filled kettle with 10 gal store bought spring water and heated to 180*

Transferred 5 gal to MLT and put lid on, after 10 minutes water was at 170#

Added half the grains and stirred, then second half and stirred. Temp was at 160*

Stirred again to get temp down to target mash temp of 158*. Time was 5:57.

Transferred 4 gal 190* water to HLT, this left me with 1 gal in kettle.

7:01 mash temp 155*, mash out with 1 gal boiling water. Let sit ~10 minutes, temp 163*

Lauter til 7:18 then drained MLT into kettle, 4 gal of first runnings.

Added 3 gal of 175* sparge water to HLT and stirred. Let sit 10 min, temp 162* time 1:33

Lautered til 7:49 the drain to kettle. just over 7 gal in kettle.

Boiled for an hour then cooled to 58*, took 30 minutes to ccol from boiling to 58*

I pitched with Pacman yeast I harvested from an extract batch of this recipe i made a few weeks before using WoodlandBrew's Simple Yeast Storage Procedure. Based on the info in that thread, i used 250 ml of my yeast slurry. I added the 58* wort to the yeast and let it sit for 45 minutes then pitched at 11:30. By 5:30 I had so much bubbling I had a foam ball on top of the air lock.

I ended up with an SG of 1.054, OG of 1.068 and an FG of 1.026. These number don't seem to jive with any of the calculator's I've used. It would seem I underpitched based on the FG.

What doesn't seem to make sense is the SG vs OG. To get an SG of 1.054 I would have to have an efficiency of 68%, but that would give me an OG 1.062 according to BT. If I bump the efficiency in BT to 76% i get the FG of 1.068, but that gives an SG of 1.061. What am I missing here? I never did get my mash temp to 168* when I mashed out, maybe that has something to do with it? Any other comments or advice in my methods would be appreciated.