nl724
Well-Known Member
Okay so my grain bill for my ordinary bitter recipe for tomorrow is 7 pounds. From what I have read I should make a thick mash (1qt/#grain) for this style. If I follow that mashing schedule and the 1/2 gallon per pound of grain guideline for sparging, I will have under 5 gallons of preboil wort. My question is...how would you all recommend bringing it up to 6.5 gallons preboil...
1. Just add water to boil kettle
2. add more sparge water
3. add more mash water
I am just afraid of oversparging and getting a slightly astringent of flavor. How much would be too much???
By the way the recipe is
6# Crisp Maris Otter
0.5# Caramel 120L
0.5# Biscuit Malt
1oz KG 5%aa @60
0.5oz KG 5%aa @30
0.5oz KG 5%aa @ 1
WLP002 English Ale yeast
ferment at 68F
1. Just add water to boil kettle
2. add more sparge water
3. add more mash water
I am just afraid of oversparging and getting a slightly astringent of flavor. How much would be too much???
By the way the recipe is
6# Crisp Maris Otter
0.5# Caramel 120L
0.5# Biscuit Malt
1oz KG 5%aa @60
0.5oz KG 5%aa @30
0.5oz KG 5%aa @ 1
WLP002 English Ale yeast
ferment at 68F