Briess Golden Light LME 6 lbs.
2-Row Malt 2 lbs. *
Black Malt debittered 1 lbs. *
English Roasted Barley 1 lbs.
Malted Oats 1 lbs. *
Mashed @155f 60min 1.25qt/lb
Batch sparged at 1.25qt/lb 168F x2
Volume after boil 4.8gal. Topped up to 6gal & pitched.
gravity @ pitch 1.073, temp 74f.
* items added to NB Dry Irish Stout extract kit.
Calculated to be 91% efficient
Did i miss something? Should I use the 4.8 after boil or the 6gal in the fermentor that the sample was tested at?
My boil was slow because I was afraid to bring the temps up too quickly. First time using my Bayou Classic and dreading a boilover. 20min for initial boil and 10 min back to boil after hop and LME addition.
rechek of gravity was at 1.064 for 6gal in fermentor.
2-Row Malt 2 lbs. *
Black Malt debittered 1 lbs. *
English Roasted Barley 1 lbs.
Malted Oats 1 lbs. *
Mashed @155f 60min 1.25qt/lb
Batch sparged at 1.25qt/lb 168F x2
Volume after boil 4.8gal. Topped up to 6gal & pitched.
gravity @ pitch 1.073, temp 74f.
* items added to NB Dry Irish Stout extract kit.
Calculated to be 91% efficient
Did i miss something? Should I use the 4.8 after boil or the 6gal in the fermentor that the sample was tested at?
My boil was slow because I was afraid to bring the temps up too quickly. First time using my Bayou Classic and dreading a boilover. 20min for initial boil and 10 min back to boil after hop and LME addition.
rechek of gravity was at 1.064 for 6gal in fermentor.