So, I brewed the following Fat Squirrel clone this weekend: http://www.homebrewtalk.com/f67/fat-...-clone-108705/
I prepared my strike/mash water with 5.2 fivestar ph stabilizer and a small chunk of ground up campden tablet. I also treated my sparge water with the campden tablet. I'm on Seattle water (tolt). I'll have to scrounge up the water report.
My mash temp initially started out low (145*), and I added about half a gallon of water to the mash to bring it up. It then was a few degrees too high, didn't mind a maltier beer though (about 157*). It stabilized at 153 after about 25-30 minutes. Mashed for 60.
My first run off was about 2.5 gallons, so I believe I had a decent quart to lb ratio. (10 lbs of grain, roughly .3 gallons of deadspace). I batch sparged the remaining volume needed to hit 6.5 gallons for my preboil with 168 degree temperature. I had about 1.2 gallons extra wort, whoops
. There were some small amount of grains left in the wort. I didn't filter with a steeping bag, like I should have, and I vorlaufed about 2 gallons.
Hit pre-boil, did the boil (took a while (40 mins?), had to switch tanks, because the first one was low on propane and had a weak flame), for 90 minutes due to the recommendation from Yooper on the Pilsner Malt.
Cooled it down quickly (about 30 mins) to 70 degrees. Took a sample and noticed I was a couple points off the posted gravity, no biggy I thought. Set the sample aside to let it cool down for the hydrometer calibration (68*).
Pitched yeast. After I set the beer in my fermentation chamber (impressed with the Cool Brewing bag!)
I tried a sip of the sample (pre yeast) -- it started out sweet, and then after a second or two on the tongue, became bitter. Is this normal?