I am brewing Ed Wort's Haus Ale
All grain BIAB
Recipe Type: All Grain
Yeast Starter: Nope
Additional Yeast or Yeast Starter: Nope
Batch Size (Gallons): 5.5
Original Gravity: 1.051
Final Gravity: 1.011
Boiling Time (Minutes): 60
Color: 5 SRM
Primary Fermentation (# of Days & Temp): 10 Days at 68 degrees
This is my Haus Pale Ale. A very quaffable beer that is very easy to make using basic ingredients and a dry yeast.
8 lbs. 2-Row Pale Malt
2 lbs. Vienna Malt
0.5 lb. Crystal 10L Malt
Single Infusion mash for 60 minutes at 152 degrees.
My thermometer crapped out right before I mashed in so I relied on a backup. That one was reading high. I found batteries for my good one but ended up mashing in at 140 ish. Took 15 min to ramp up to 152 but I didn't stir good and it was more like 156. So would the starting low temps make up for the 45 min at 156 or should I add some DME just to be safe. Either way it will be beer and it will be fine I was just wondering.