9 lb German Pilsner
.5 lb Munich
.5 German Wheat
1 oz hallertauer at 60 min
1 oz hallertauer at 15 min
Mashed at 149* for 90 min. Drained all the wort out. Added 170* water for 10 min. That gave me a OG of 1.051. Somehow my water was a little off. I had to add 1/2 gallon and so my gravity was down. I added 1 cup of light DME to bring it up. My OG should have been 1.049. I let the yeast tubes sit out of the fridge for 3 hours prior to pitching. After I mashed, I boiled for 60 min. Put my chiller in at 20 min. It took 35 min to bring it down to pitching temp. I misspoke when I said agitated the wort. I Star San 2 buckets and vigorously poured the wort back and forth about 6 times. I put the 2 tubes of yeast in, poured the wort on top of the yeast. I then used a racking cane, sterilized, to put the beer into my carboy. I am fermenting using the wet t-shirt and fan trick to keep the temp at 62* or lower. So far so good.
If you need any other info, let me know. Thanks again.
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