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Interesting mate, thanks for your reply... After considering your points, I guess we'll never know as I'm pretty sure everything was in order.. Will try the brew again someday soon with some fresh grains and see how I go.

I use 84% efficiency, about 4kg will give me a 5% beer. The maris otter was stored unmilled, and milled just before brewing. The mill had to be adjusted to get a proper crack because it had shrunk a lot.

I use the recipe calculator at brewersfriend.com and I've only ever been a few points off...

20L batch.. I brew very frequently and have never been this far off and the process hasn't changed. So I'm thinking it has to be a) the old Maris Otter b) higher mash temp has killed the enzymes (but why then did the iodine test read negative? Or would it make sense that read negative??) c)...

Hey guys, fairly new here so I hope I've picked the right thread. :beerbang: Brewed an IPA the other day.. 4.5kg Marris Otter 500g Wheat 500g Carmunich 1 500g Carmunich 2 500g Munich Mashed at 69 degrees for about 45 minutes (tested with iodine and conversion was complete).. OG should have...