Boil Size: 6.33 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 4.00 gal
Bottling Volume: 3.25 gal
Estimated OG: 1.127 SG
Estimated Color: 63.9 SRM
Estimated IBU: 64.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 90.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
13 lbs 1.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 66.0 %
2 lbs 9.8 oz Munich Malt (9.0 SRM) Grain 2 13.2 %
1 lbs 9.1 oz Roasted Barley (300.0 SRM) Grain 3 7.9 %
10.8 oz Black (Patent) Malt (500.0 SRM) Grain 4 3.4 %
10.8 oz Chocolate Malt (350.0 SRM) Grain 5 3.4 %
10.4 oz Barley, Flaked (1.7 SRM) Grain 6 3.3 %
7.2 oz Special B Malt (180.0 SRM) Grain 7 2.3 %
0.0 oz Caramunich Malt (56.0 SRM) Grain 8 0.0 %
1.90 oz Magnum [14.00 %] - Boil 60.0 min Hop 9 64.0 IBUs
1.9 oz Molasses [Boil for 15 min](80.0 SRM) Sugar 10 0.6 %
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 19 lbs 12.9 oz
----------------------------
Name Description Step Temperatur Step Time
Mash In Add 27.81 qt of water at 166. 152.0 F 60 min (BUT WAS IN THE MASH FOR 85 MIN.)
Sparge: Batch sparge with 2 steps (Drain mash tun, , 3.57gal) of 168.0 F water
I THINK IS SEE WHERE I MESSED UP. AFTER I DRAINED THE MASH, I EMPTIED ABOUT 3.5 GAL. I ADDED 3.5 GAL. OF WATER INTO THE MASH FOR 15 MINS AND COLLECTED ABOUT 6 GAL. AND BOILED FOR AN HOUR.COLLECTED ABOUT 5 GAL OF WORT. COOLED IT DOWN TO 68 AND CHECKED THE GRAVITY AT 1.072.
I DONT THINK I WAS SUPPOSED TO ADD ANOTHER 3.5 gal. A SECOND TIME, WAS I? IT THREW ME OF WHEN I SAW BATCH SPARGE W/ 2 STEPS
ALSO, THE WORT TASTED LIKE CRAP. BURNED AND CHALKY. I JUST PITCHED IN THE YEAST ANYWAY. ANYONE SEE WHAT I DID WRONG?
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 4.00 gal
Bottling Volume: 3.25 gal
Estimated OG: 1.127 SG
Estimated Color: 63.9 SRM
Estimated IBU: 64.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 90.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
13 lbs 1.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 66.0 %
2 lbs 9.8 oz Munich Malt (9.0 SRM) Grain 2 13.2 %
1 lbs 9.1 oz Roasted Barley (300.0 SRM) Grain 3 7.9 %
10.8 oz Black (Patent) Malt (500.0 SRM) Grain 4 3.4 %
10.8 oz Chocolate Malt (350.0 SRM) Grain 5 3.4 %
10.4 oz Barley, Flaked (1.7 SRM) Grain 6 3.3 %
7.2 oz Special B Malt (180.0 SRM) Grain 7 2.3 %
0.0 oz Caramunich Malt (56.0 SRM) Grain 8 0.0 %
1.90 oz Magnum [14.00 %] - Boil 60.0 min Hop 9 64.0 IBUs
1.9 oz Molasses [Boil for 15 min](80.0 SRM) Sugar 10 0.6 %
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 19 lbs 12.9 oz
----------------------------
Name Description Step Temperatur Step Time
Mash In Add 27.81 qt of water at 166. 152.0 F 60 min (BUT WAS IN THE MASH FOR 85 MIN.)
Sparge: Batch sparge with 2 steps (Drain mash tun, , 3.57gal) of 168.0 F water
I THINK IS SEE WHERE I MESSED UP. AFTER I DRAINED THE MASH, I EMPTIED ABOUT 3.5 GAL. I ADDED 3.5 GAL. OF WATER INTO THE MASH FOR 15 MINS AND COLLECTED ABOUT 6 GAL. AND BOILED FOR AN HOUR.COLLECTED ABOUT 5 GAL OF WORT. COOLED IT DOWN TO 68 AND CHECKED THE GRAVITY AT 1.072.
I DONT THINK I WAS SUPPOSED TO ADD ANOTHER 3.5 gal. A SECOND TIME, WAS I? IT THREW ME OF WHEN I SAW BATCH SPARGE W/ 2 STEPS
ALSO, THE WORT TASTED LIKE CRAP. BURNED AND CHALKY. I JUST PITCHED IN THE YEAST ANYWAY. ANYONE SEE WHAT I DID WRONG?