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Consistently low OG readings
I assume you mean 153-156 F, so I should steep for 60 minutes and THEN do my boil? Hmm.. that is interesting. Since I was using so much malt maybe it would have been useful to do that. I steeped it all in cold water until it reached 170F (about 10-15 minutes) and then took the grain bag out, drained as much water out of the bag as I could, and then started my boil.
Something to think about
Yes, you steep between 150-160F for about 20-30 minutes. 60 is alright, but not necessary. What I used to do was steep my grains in a bag for about 20 minutes, then sparge them with maybe a gallon of water at 170F, then bring it to a boil.
Ever since I went all grain, I never steep. Considering I generally mash around 152, that is a perfect steeping temperature as well. I just throw all of the grain into my mash tun. In fact, my former homebrew shop owner recommended this. Works like a charm.
Your steeping procedure is fine and should in no way be lowering your OG. The only thing I can think of is doing such a small boil and then adding that much water is lowering the OG. Next time you brew, try taking a hydrometer sample BEFORE you add the water. If you are trying to hit a specific OG, you can then add a specific amount of water that will lessen that OG.
Doing extract beers and coming up with very low OG can really only be two things in my mind - bad extract (super low in sugars) or watering down the OG. I've almost always done full boils, so I can't say what it will do to the the OG if you are only ending up with 1 gallon before watering it down.
I'd brew the same way you always do, but add the extra hydrometer step before adding the extra water. Then the batch after that try doing the biggest boil you can on your stove.
DT
That may be the answer I was looking for. I never thought to flush out my malt with water, water that will boil off anyway. I figured such techniques were only for brewing all grain, but I see how it is applicable here, too. For next time I will steep my grain longer at a more consistent temp., flush out any trapped sugars, and then start my boil.
Thanks for the help!
FYI- I did a little digging through my Papazian book last night and confirmed our thoughts: when using certain types of specialty malts like Vienna and Munich, you MUST go through a mash/sparge stage in order to fully excrete all of the sugary goodness...
Well, now I know for next time!
Update - I just started drinking this one and it is mighty interesting.. My mess-up was kind of a good thing, I guess.
It's very dark in color, but not in taste. The taste is like a smoked-chocolate flavored, barely alcoholic (2.1% ish), German ale. Don't think I would ever brew this one again, but at least it is drinkable. Never tasted anything like it before.
BrewRob wrote:
FYI- I did a little digging through my Papazian book last night and confirmed our thoughts: when using certain types of specialty malts like Vienna and Munich, you MUST go through a mash/sparge stage in order to fully excrete all of the sugary goodness...
Well, now I know for next time!
That sounds like a familiar diagnosis! 
When do I have to quit convincing people I know what I am talking about? (wink) It's all good.
Hi, if your brewing grain check the PH of your water,
and if needed lower it to get a higher yeild from your grain.
mine is 8 PH+ here, used a mash lowering powder to bring it
down to about 5.5, definatly got more and higher gravitys.
Good Luck
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