So I brewed my second all grain. I mashed in a 5 gallon cooler the grains (10 lb American victory 2 row, 1 lb needs Carmel 80l, and 1 pound American chocolate malt) for 1 hour and the temp was 160 the whole hour. I have very few equipment items to work with so I'm held back in that area. I have the grain in mesh bags because it's easier to clean up and I don't have the equipment for a proper sparge. I sparge by taking each bag out and pouring water over it into the boil pot (laid it on top of it on a metal rack). After the boil the gravity was 1.026?!! That gave me roughly 25% efficiency! I'm not even nearly an expert but the color was good and the taste was very bitter. The grain was bitter also. It didn't taste as though any more sugar could be squeezed out. I added 1/3 cup brown sugar and 3 cups sugar to bring gravity to 1.044 and hopefully saved the beer. Where did I royally screw up?