So on a particular brewday from hell i boiled 8.5 gal of wort down to 5 gal of 1.080 SG over 2.5 hours. This beast fully attenuated down to 1.002 FG. Shockingly it tastes surprisingly full bodied and i cant tell at all that there is 10% alcohol in it.
Is this a result of the extremely long boil and a extremely low mash temp(140F)?
If it is i like it!
Is this a result of the extremely long boil and a extremely low mash temp(140F)?
If it is i like it!